Bake/Cook/Make Day Saturday!

Bake/Cook/Make Day Saturday!

Bunny Cupcakes

• 1 16.5 oz roll refrigerated sugar cookie dough
• 3/4 cup all-purpose flour
• 2 cups confectioners' sugar
• 2 Tbsp.  egg-white powder (such as Just Whites)
• Red and green food coloring
• 1/2 cup each light and dark pink decorating sugars
• Large flower decors
• 2 cups chopped sweetened flaked, coconut
• 1 16 oz. can vanilla frosting
• 24 cupcakes, any flavor

1. Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.
2. Knead dough and flour together until smooth.  Roll out to 1/4-inch thickness.  Cut out bunny shapes using 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart.  Re-roll scraps; continue cutting to get 24 bunnies.
3. Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes.  Transfer to a wire rack to cool.  Make cookie frosting; Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth.  (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp.  frosting into a ziplock bag.  Tint remaining frosting light pink with a drop of red food coloring.  Keep frosting covered to prevent drying.
4. Working on 1 cookie at a time, spread a thin layer of pink frosting on top.  Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess.  Snip a small corner from bag with white frosting.  Pipe a few dots of white frosting on cookie; attach decors.  Repeat with remaining cookies.  Allow cookies to dry, 1 hour.
5. Placed chopped coconut in a ziplock bag.  Add a few drops of green food coloring; massage to tint coconut evenly.  Put coconut in a shallow bowl, spread vanilla frosting on cupcakes.  Roll edges in green coconut.  Press a cookie on top of each cupcake.  

Recipe can be found in the all you magazine: March Issue. Can also be found on the all you website

They also have Sweet Lil Bunny Cupcakes and Bunny Face Cupcakes Recipes too.

Bake/Cook/Make Day Saturday!