BUNNY CUPCAKES

EASTER CAKE RECIPES

1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.

Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

Makes: 24 cupcakes.