Main
Recipes
Snow Bunny Cupcake (Food Network Kitchens) Recipe

Snow Bunny Cupcake (Food Network Kitchens) Recipe

Posted by

Rate It!

Snow Bunny Cupcake (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 vanilla cupcake , recipe follows
about 1 cup white fluff frosting , recipe follows
1 white snowball snack cake
2 regular marshmallows
shredded coconut
2 pretzel sticks
2 pink candy eyes
1 pink jelly bean
4 mini marshmallows
1 small dot of black string licorice
4 small pieces red sour straws
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter , cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 tsp pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 tsp baking powder
1/2 tsp fine salt
1/4 cup whole milk
2 tsp pure vanilla extract
10 tbsp unsalted butter, softened
5 cups confectioners' sugar
1/2 cup marshmallow fluff
pinch fine salt

Directions:

Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers.
Vanilla Cupcakes:
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy
Fluff Frosting:
Whisk the milk and vanilla extract together in a small bowl.
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
Yield: 3 3/4 cups
Click here for the next cupcake.
Copyright 2009 Television Food Network, G.P. All rights reserved

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12867.11 Kcal (53872 kJ)
Calories from fat	2147.49 Kcal
		% Daily Value*
Total Fat	238.61g	367%
Cholesterol	1303.66mg	435%
Sodium	3602.15mg	150%
Potassium	3492.15mg	74%
Total Carbs	2584.6g	862%
Sugars	1574.49g	6298%
Dietary Fiber	18.66g	75%
Protein	144.78g	290%
Vitamin A	2.6mg	85%
Iron	56.2mg	312%
Calcium	1464.2mg	146%

Amount Per 100 g
Calories	352.18 Kcal (1475 kJ)
Calories from fat	58.78 Kcal
		% Daily Value*
Total Fat	6.53g	367%
Cholesterol	35.68mg	435%
Sodium	98.59mg	150%
Potassium	95.58mg	74%
Total Carbs	70.74g	862%
Sugars	43.09g	6298%
Dietary Fiber	0.51g	75%
Protein	3.96g	290%
Vitamin A	0.1mg	85%
Iron	1.5mg	312%
Calcium	40.1mg	146%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Texas Praline Cake

Butter or margarine, Brown sugar, White sugar, Eggs and 13 more..
Zucchini Kahlua Bread

Vegetable oil, Sugar, Brown sugar, Eggs, lightly beaten and 10 more..
Robin's Egg Nest (Food Network Kitchens)

Vanilla cupcake , recipe follows and 20 more..
Boston Cream Pie I

Butter, softened, All-purpose flour, Cake flour and 18 more..
Strawberry Cupcakes With Strawberry Buttercream

All-purpose flour, Cake flour (not self-rising) and 12 more..
Snickerdoodle Cupcakes

All-purpose flour, Cake flour , sifted (not self- rising) and 8 more..
Individual Chocolate Cakes With Chocolate Coconut Glaze

Unsalted butter , cut into pieces, Freshly brewed coffee and 15 more..