These cute Bunny Ear Cookie Cupcake Toppers are ideal for Easter or any bunny-themed event. Soft and buttery cookies with a hint of pink make adorable bunny ears that sit atop mini marshmallow noses. They make a delightful addition to cupcakes and are sure to make everyone smile!
Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon salt. Pink gel food coloring. Mini marshmallows.
Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well after each addition. Gradually add the all-purpose flour and salt to the wet ingredients, mixing until the dough comes together. Divide the dough in half. Add a few drops of pink gel food coloring to one half and knead until the color is evenly distributed. Wrap both halves of the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of the pink dough and roll it into a ball, then shape it into a bunny ear by elongating one end. Place the bunny ears on the prepared baking sheet and repeat until all the pink dough is used. Bake the bunny ears for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely. Meanwhile, take a small amount of the plain dough and roll it into a ball, then flatten it to create a base for the bunny ears. Press a mini marshmallow into the center of the plain dough base to create the bunny's nose. Attach two baked bunny ears to the top of the plain dough base, securing them with gentle pressure. Repeat the process until all the bunny ear cupcake toppers are assembled. Place the completed bunny ear toppers on frosted cupcakes and enjoy!
Prep Time: 45 minutes
Cook Time: 10 minutes
Catalina Arroyo