Falling Into Spring Cupcakes

Step 1

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.

Step 2

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.

Step 3

Draw inside ears, nose and pads of feet using pink FoodWriter Edible Color Marker. Draw eyes and mouth using black FoodWriter Edible Color Marker.

Step 4

Bake cupcakes in Bunnies and Chicks or Easter Themed Standard Baking Cups and cool completely on Cooling Grid.

Step 5

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.

Step 6

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.