In advance: Make fondant bunny head, hands and feet. Roll out White Ready-To-Use Rolled Fondant 1/8 in. thick. Cut out head using head cutter from Easter Bite-Size Cutter Set. Cut out two feet for each cupcake using back of Coupler Ring; shape feet into ovals using your fingers.
For each arm, cut a strip of white fondant, 1/4 x 1 in. long using craft knife and ruler. For each hand, shape a 1/4 in. ball of white fondant; flatten and shape into hands using your fingers. Attach hands to arms using a damp brush. Let dry on cornstarch-dusted surface for at least 1 hour.
Draw inside ears, nose and pads of feet using pink FoodWriter Edible Color Marker. Draw eyes and mouth using black FoodWriter Edible Color Marker.
Bake cupcakes in Bunnies and Chicks or Easter Themed Standard Baking Cups and cool completely on Cooling Grid.
Prepare the Buttercream Icing recipe. Tint the icing using a small amount of Kelly Green Icing Color. Using Kelly Green buttercream icing, cover the cupcake tops with tip 233 pull-out grass.
Insert the head in cupcake top. Position a jelly bean to support head. Insert arms and feet in cupcake top, trimming with craft knife if needed.
Cut-Outs are available in other fun shapes you can use for your Easter cupcakes. Use the smallest Oval Cut-Outs to create little Easter eggs or try the Daisy or Fun Flower Cut-Outs to add a fresh spring bouquet.