Mooning Bunny Cupcakes
First, make your favorite cupcakes. I chose Strawberry Cupcakes for these.
Prepare frosting. This is my favorite Buttercream Frosting from Wilton.
1/2 c solid vegetable shortening
1/2 c (1 stick) butter softened
1 t clear vanilla extract
4c sifted confectioner's sugar
2 T milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
To decorate cupcakes you will need:
24 Bunny Peeps
12 Miniature Marshmallows
Pipe on a base layer of frosting...I tinted mine green.Now, here's the fun part...
Take Bunny Peeps, cut off their heads...Yes, I said it.Stick the butt part down into the frosting.
Cut off the Bunnies ears and use these as feet.
Cut a miniature marshmallow in half.
Place a dab of frosting on it and place on the Bunnies Butt.
I added this really cool edible grass around my Mooning Bunnies.