Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a cupcake tin with liners and set aside.
- Prepare the cake mix according to the package instructions, adding 1 tablespoon of lemon extract. For homemade cupcakes, mix flour, sugar, cocoa, eggs, buttermilk, melted butter, and vanilla until combined. Fill the liners 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cooling on a wire rack.
- While the cupcakes cool, melt the white chocolate in the microwave for about 30 seconds. Spoon onto parchment paper to form 48 bunny feet shapes. Freeze to harden 10 minutes.
- For the buttercream, beat the butter with powdered sugar, adding vanilla and cream until smooth. Divide into two bowls, coloring one green with gel food coloring.
- Frost cooled cupcakes with a thin layer of vanilla frosting, rolling them in shredded coconut for a “fur” effect.
- For the bunny tails, slice large marshmallows, and press one onto each cupcake. Add two mini marshmallows for feet, sticking them with melted chocolate if needed.
- Optionally, melt pink candy melts to add toes to the bunny feet using a piping bag. Allow to set before serving. Enjoy!
Notes
Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.