20 MARCH 25, 2021 RIDGEWOOD TIMES WWW.QNS.COM
Satisfy guests with this Easter treat
This Easter, satisfy guests of all
ages with festive cupcakes modeled
aft er the Easter bunny.
For more Easter recipes, visit Culinary.
net.
BUNNY BUTT CUPCAKES
Recipe courtesy of Amanda Rettke
of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24
1 two-layer size white cake mix
1 tablespoon, plus 2 teaspoons,
McCormick Pure Lemon Extract,
divided
1 tablespoon McCormick Pure Vanilla
Extract
3/4 cup white chocolate chips
2 sticks butter, soft ened
16 ounces confectioners’ sugar
2 tablespoons milk
10 drops McCormick Green Food
Color
1-2 drops McCormick Red Food
Color
12 large marshmallows, halved
crosswise
3 tablespoons white nonpareil
sprinkles
Prepare cake mix as directed on package,
adding 1 tablespoon lemon extract
and vanilla. Spoon 3 tablespoons batter
into 24 paper-lined muffi n cups. Bake as
directed on package for cupcakes. Cool
cupcakes on wire rack.
To make bunny feet: In medium,
microwave-safe bowl, microwave white
chocolate chips on high 30 seconds. Stir
until completely melted and smooth.
Spoon into pastry bag or re-sealable
plastic bag. Snip small corner from
bag. Pipe 24 pairs of bunny feet onto
parchment or wax paper-lined cookie
sheet. Use toothpick to smooth out
bumps or rough edges, and gently tap
cookie sheet on counter to help settle.
Allow to harden 2 minutes in freezer
or 15 minutes in refrigerator.
To make frosting: In large bowl, beat
butter and remaining lemon extract
until light and fl uff y. Gradually add
confectioners’ sugar, beating well aft er
each addition and scraping sides and
bottom of bowl frequently. Add milk;
beat until light and fl uff y. Remove half
the frosting and place in medium bowl.
Add green food color; mix until evenly
blended. Spoon into pastry bag fi tted
with grass decorating tip. Set aside.
Remove half the remaining frosting
into small bowl. Add red food color;
mix until light pink. Spoon into another
pastry bag.
Using pink frosting, pipe three toes
and padding on each bunny foot. Once
frosting has set (about 1 hour) gently
press down on pink frosting to create
smoother look.
To assemble cupcakes: Pipe green
frosting onto each cupcake in series
of short motions to create individual
grass spots. Cover top of each cupcake
completely.
To make bunny butts: Place cut
sides of marshmallow halves onto
each frosted cupcake, leaving room
for bunny feet. Shape remaining white
frosting into dime-sized balls then roll
with white sprinkles to cover. Pipe
small drop of remaining pink or white
frosting onto top of each marshmallow.
Press bunny tail on top.
Place both bunny feet against base of
marshmallow with toes facing down.
— Courtesy of Family Features
EASTER
May this Holiday Season bring
you peace and comfort
HAPPY EASTER
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