Today I'm taking a break to paint our house--ick! and get some other household chores done around the house. So my daughter is jumping in and sharing a beautiful Easter Bunny Cookie Cupcake recipe that she made from scratch. She is learning that the art of photographing, posting, developing a recipe and amplifying her post is not an easy thing! She has loved learning and I'm happy to have her step in for me while I work around the house.
It's that time of year again. Easter is right around the corner and everyone is looking for the perfect dessert to wow friends and family members. These bunny cookie cupcakes are as cute as they are mouth-watering delicious.
The recipe was found in a magazine. They require a lot of hard work, time, and energy (for a teenager).
These cupcakes are a definite favorite because of the combinations of flavors found; the sugary flavor of the sugar cookie, the texture of the frosting, the way the cupcake tastes against the cookie, and of course, THE SPRINKLES!!!!!!!!!
One of the best parts is that these cookie cupcakes can be used for any other holiday, like a pumpkin for Halloween, a stocking for Christmas, or a heart for Valentine's Day.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 2 tsp. baking powder
- 1 tsp. vanilla
- 2 3⁄4 cups unbleached all purpose flour
- 2 cups flour
- 1⁄2 tsp salt
- 2 tsp. baking powder
- 1⁄2 cup softened butter
- 3⁄4 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup softened butter
- 3 1⁄2 cups powdered sugar
- 1 tsp. milk
- 1 tsp. vanilla extract
- A pinch of salt
- Preheat oven to 400 degrees. Lightly grease a cookie sheet.
- In a large bowl, cream butter and sugar on medium speed until light and fluffy.
- Turn mixer to low, beat in the egg and vanilla.
- Slowly add in the flour and baking soda. Continue stirring until combined.
- Divide the dough into two balls. (Do not chill the dough)
- On a lightly floured surface, roll the dough out to ⅛ inch thickness.
- Use a bunny cookie cutter to cut the dough. Place each cookie on a cookie sheet, leaving several inches of space for spreading.
- Bake cookies for six to ten minutes, or until golden brown.
- Remove from oven, allow to cool on cookie sheet for 2-3 minutes before moving to a wire cooling rack to finish cooling completely. Frost the cookies when the cupcakes are finished and cooled.
- Preheat oven to 400 degrees.
- Line muffin tin with liners, then lightly grease each muffin pan.
- In a mixer bowl, beat butter and sugar on medium speed until light and fluffy.
- Slow mixer to low, then beat in eggs one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk and vanilla. Mix just until smooth.
- Fill each muffin cup ⅔ of the way full. Bake for 15-18 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven, allow cupcakes to cool for several minutes before moving the cupcakes to a wire cooling rack to finish cooling completely. Frost when cool.
- In a bowl, combine butter, sugar, and salt. Beat until blended well on low speed.
- Add the milk and vanilla. Continue to beat for an additional 3-5 minutes, turning the mixer speed to medium speed until light and fluffy. Frost cookies and cupcakes.
- Dip the top of each cookie in sprinkles to decorate. Attach each cookie to the top of the cupcake.
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