Snow Bunny Cupcake Recipes

SNOWBALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
• Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
• In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
• Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

SWEET BUNNY CUPCAKES

Steps:

• In small bowl, mix frosting and green food color until well blended. Frost cupcakes.
• In medium bowl with electric mixer, beat cream cheese, powdered sugar, milk and lemon extract on medium speed until smooth. Shape cream cheese dough into 6 bunnies.
• Decorate bunnies with candy decors and decorating icing. Place bunnies on frosted cupcakes.

SNOWBALL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line standard muffin pan with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cake ingredients and beat on low speed until ingredients are moistened, about 30 seconds. Increase the speed to medium-high and beat until thick, about 2 minutes.
• Fill the paper liners about 2/3 full with batter. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the baking pan and place on a wire rack to cool completely.
• Combine all ingredients in a medium metal or glass bowl set over a saucepan of simmering water. Beat with a handheld electric mixer on high speed until filling is thick and fluffy, about 7 minutes.
• Remove bowl from heat and continue to beat until slightly cooled. About 1-2 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, blend together the butter and marshmallow on medium speed. Add the vanilla and milk and mix until well blended.
• Add one cup of powdered sugar and mix on low speed until just blended. Add the second cup of powdered sugar, mix on low speed until blended, and then increase speed to medium. Beat until fluffy and well combined. About two minutes.
• Place the coconut in a gallon plastic zip bag.
• Dissolve the food coloring in the teaspoon of water. Pour the solution over the coconut in the bag.
• Seal the bag and shake until the coconut is evenly colored.
• Use a cupcake corer, paring knife, or melon baller to create a cavity in the top of each cupcake.
• Fill a sealable plastic bag with cream filling. Snip off a corner of the bag and squeeze enough filling into the cupcake so that the filling is even with the top of the cupcake. Repeat for all cupcakes.
• Place the frosting in a piping bag fitted with large diameter tip (e.g., 9P). Position the tip at the center of the cupcake and squeeze until frosting spreads to cover the top of the cupcake, leaving a small cake border around the perimeter. Repeat for all cupcakes.
• Top cupcakes with desired amount of coconut.

CUTE BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
• Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
• Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
• Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

SNOWBALL CUPCAKES

Steps:

• Bake and cool the cupcakes, according to the recipe.
• Divide the coconut into 4 equal portions. Set aside 1 portion to remain white.
• Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each.
• Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
• Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water.
• Heat over medium-high until the syrup comes to a boil.
• Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
• Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
• When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel. Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed.
• When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff. Stir in the vanilla extract.
• Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.

SNOWBALL CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line 14 cups of 2 standard (12-cup) muffin tins with foil liners. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.
• Spoon batter into liners, filling about one-third full. Bake until a cake tester comes out clean, about 12 minutes. Let cool in tins on wire racks.
• Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. Sprinkle with sanding sugar. Let stand until frosting is set, about 3 hours.

SNOW BUNNY CUPCAKE

Steps:

• Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Whisk the milk and vanilla extract together in a small bowl.
• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.