Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes.
Make cookies. Prepare cookie dough and roll out following recipe directions. Cut using bunny cutter from set; use knife to trim off ears. Bake ear cookies and cool completely.
Decorate cookies. Prepare royal icing following recipe directions. Tint rose and reserve majority white. Use tip 2 and full-strength rose icing to outline middle of ears and outside of cookie. Let set 1 to 2 hours.
Use thinned rose icing in a cut parchment bag to fill in middle of ears. Use thinned white icing in a cut parchment bag to fill in rest of cookie. Let dry 24 hours.
Decorate cupcakes. Prepare buttercream icing following recipe directions. Tint portions rose and black; reserve some white. Use spatula and white icing to ice top of cupcakes smooth. Insert cookie ears. Use tip 2 and black icing to pipe eyes and mouth. Use tip 3 and rose icing to pipe dot nose.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.