Muffin Pans
Carrot Patch Cupcakes
Bunny’s found his bliss! It’s a colorful Easter cupcake topped with a bunny cookie cut with our Easter Mini Cutters—plus candy corn carrots!
Ingredients:
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add FoodWriters™ Neon Colors Edible Color Markers Add to shopping list FoodWriters™ Neon Colors Edible Color Markers
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- candy corn
Makes:
Each cupcake serves 1.
Tools:
- Easy-Add Standard muffin pan Add to shopping list Standard muffin pan
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Bunnies & Chicks Baking Cups Add to shopping list Bunnies & Chicks Baking Cups
- Easy-Add Easter Mini Cutter Set Add to shopping list Easter Mini Cutter Set
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add 8 in. Spatula Add to shopping list 8 in. Spatula
Instructions:
Step 1
One day in advance: Prepare cookie dough and roll out. Cut cookies with bunny face cutter from set. Bake and cool.
Step 2
Prepare royal icing and thin with water until pouring consistency is reached.
Step 3
Place cookies on cooling grid over cookie sheet; cover with thinned royal icing. Let dry overnight.
Step 4
Using FoodWriters, draw facial features on bunny face.
Step 5
Bake and cool cupcakes. Ice smooth with green buttercream.
Step 6
Pipe tip 5 bead paws in buttercream. Position bunny face.
Step 7
Position candy corn carrots; add tip 352 leaves in green.
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