Bunny and Chick Cupcakes

Dairy Free
Bunny and Chick Cupcakes
135 min.
24
261kcal

Suggestions


Get ready to hop into the festive spirit with these delightful Bunny and Chick Cupcakes! Perfect for spring celebrations, Easter gatherings, or any occasion that calls for a touch of whimsy, these cupcakes are not only adorable but also dairy-free, making them a great choice for those with dietary restrictions.

Imagine a platter filled with fluffy yellow cupcakes, each one lovingly frosted in vibrant pink and sunny yellow hues. The bunnies, with their cute taffy ears and chocolate chip eyes, are sure to bring smiles to both kids and adults alike. Meanwhile, the cheerful chicks, adorned with bright gumdrop wings and banana taffy beaks, add a playful touch to your dessert table.

With a total preparation time of just over two hours, you can easily whip up a batch of 24 cupcakes that are as fun to make as they are to eat. The combination of stretchy and tangy taffy candies creates a unique texture and flavor that will have everyone coming back for seconds. Plus, with only 261 calories per cupcake, you can indulge without the guilt!

So gather your friends and family, roll up your sleeves, and let your creativity shine as you decorate these charming cupcakes. They’re not just a treat for the taste buds; they’re a feast for the eyes, making them the perfect centerpiece for your next celebration!

Ingredients

  • box cake mix yellow
  • 16 oz vanilla frosting 
  • serving food coloring red
  • serving food coloring yellow
  • 12 oz m&m candies assorted (strawberry, grape and banana)
  • large gumdrops 
  • 48  m&m candies 
  • 48  chocolate chips miniature

Equipment

  • bowl
  • oven
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes.
  3. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. Meanwhile, divide frosting between 2 small bowls, about 1 1/4 cups each.
  5. Mix 7 drops red food color into one bowl, yellow into the other.
  6. Remove paper baking cups from cupcakes.
  7. Place upside down on serving platter.
  8. To make bunny cupcakes: Frost 12 cupcakes with the pink frosting.
  9. Cut shapes out of strawberry taffy candies for ears, feet and tail.
  10. Cut shapes out of grape taffy candy for ears and nose. Make ears by stacking grape candy on top of pink candy. Trim to shape into bunny ears if necessary. Press firmly into cupcake. Slide strawberry taffy cutouts under cupcake to make feet. Make small ball out of taffy and press onto back of bunny cupcake for tail.
  11. Add small nose. Gently press chocolate candy on face and use frosting to place miniature chocolate chips on chocolate candy for eyes.
  12. To make chick cupcakes: Frost 12 cupcakes with yellow frosting.
  13. Cut shapes out of banana taffy candies for beaks and feet.
  14. Cut shapes out of orange gumdrops for wings and comb. Press orange gumdrops firmly into cupcake. Slide banana taffy cutouts under cupcake to make feet.
  15. Add beak. Gently press miniature chocolate chips on face for eyes.

Nutrition Facts

Calories261kcal
Protein2.55%
Fat27.23%
Carbs70.22%

Properties

Glycemic Index
5.04
Glycemic Load
7.75
Inflammation Score
-1
Nutrition Score
2.2530434675839%

Nutrients percent of daily need

Calories:261kcal
13.05%
Fat:7.91g
12.16%
Saturated Fat:3.54g
22.12%
Carbohydrates:45.88g
15.3%
Net Carbohydrates:45.13g
16.41%
Sugar:34.33g
38.14%
Cholesterol:2.73mg
0.91%
Sodium:205.23mg
8.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.67g
3.33%
Phosphorus:70.21mg
7.02%
Calcium:67.19mg
6.72%
Vitamin B2:0.11mg
6.31%
Folate:16.16µg
4.04%
Iron:0.71mg
3.96%
Vitamin B1:0.05mg
3.46%
Vitamin E:0.49mg
3.25%
Fiber:0.75g
3.01%
Vitamin K:3.08µg
2.93%
Vitamin B3:0.54mg
2.7%
Manganese:0.04mg
2.07%