Think outside the basket this Easter. Try this Easter Bunny cupcake idea for dessert. Transform a REESE'S Peanut Butter Egg into a cute bunny face, then use them as edible cupcake toppers. Everyone will hop for joy when they see these silly rabbits!
Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.
Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with PEANUT BUTTER EGG BUNNY.
Peanut Butter Egg Bunnies:
Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.