How to make a rabbit face cake in Easter

Now you can make Georgetown Cupcake’s delicious coconut cupcakes decorated with funny bunny faces for Easter!

Ingredients

12 unfrosted coconut cupcakes
vanilla cream cheese frosting
1 cup of sweetened coconut flakes (for cupcakes)
3 cups of sweetened coconut flakes (for cupcake topping)
black licorice whips, cut into 72 pieces, each 0.5” inch long
24 white candy-coated licorice bits
piping gel and brush
1 cup of white fondant
1 cup of pink fondant
1 cup of black fondant
1 cup of green fondant
- Note: If you can’t find colored fondant in your local supermarket’s baking aisle, specialty food store, or craft store, you can add 1 drop of food color (brown, pink, orange, and green) to white fondant to tint it brown, pink, orange, and green.
Circular cookie cutters in 4 sizes (0.25”, 0.5”, 2”, and 3” diameters)
Mini heart-shaped cookie cutter

Instructions:

To make coconut cupcakes, bake vanilla cupcakes using Georgetown Cupcake’s Vanilla Cupcake Recipe, and mix in 1 cup of shredded coconut to batter.
Prepare vanilla cream cheese frosting using Georgetown Cupcake’s Vanilla Cream Cheese Frosting recipe, featured below.
Once coconut cupcakes are cooled, using an offset spatula, cover each cupcake’s surface with vanilla cream cheese frosting.
Gently cover the entire surface of each cupcake with a “cloud” of shredded coconut flakes.
Using a rolling pin, on a sheet of wax or parchment paper, roll out colored fondant to 1/4 thick.
For the white outer part of the bunny’s ears, cut out a circle of white fondant, using the 3” diameter circle cutter. Using the same circular cookie cutter, cut off each side of the circle (approximately 1/3 of the circle) to create 2 ear shapes. Repeat for each cupcake.
For the pink inner part of the bunny’s ears, cut out a circle of pink fondant, using the 2” diameter circle cutter. Using the same circular cookie cutter, cut off each side of the circle (approximately 1/3 of the circle) to create 2 ear shapes. Repeat for each cupcake.
Using piping gel, stick the inner pink part of the bunny ears on top of the white outer ears and let harden.
Using the 0.5” diameter circle cutter, cut out 2 white “eyes” for each cupcake.
Using the 0.25” diameter circle cutter, cut out 2 black “pupils” for each cupcake.
Using piping gel, stick the black pupils one top of the white eyes.
Using the mini heart-shaped cookie cutter, cut out a pink heart nose for each cupcake.
Decorate each cupcake with 2 completed bunny ears, 2 eyes, a pink heart nose, 6 pieces of black licorice whips (for the whiskers), and 2 white candy-coated licorice bits for the bunny’s 2 front teeth. Using piping gel as needed to stick the fondant and candy on the coconut surface of each cupcake.

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Georgetown Cupcake Vanilla Cream Cheese Frosting

8 tbsp unsalted butter
8 cups icing sugar
1/2 tsp vanilla extract
12 oz cream cheese

For the frosting: Place all ingredients in the bowl of an electric mixer and beat until frosting is light and fluffy.

Recipe from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake By Katherine Kallinis and Sophie Kallinis LaMontagne/HarperOne/HarperCollins