Hop on over to the kitchen and bake up these adorable cupcakes for your spring celebrations! They’re simple to make thanks to a gluten-free mix, and some fancy knife work on fresh fruit creates an edible topper that’ll impress your guests. Watch the video to see how it all comes together!
Yield: 12 cupcakes
Active Time: 30 minutes
Total Time: 50 minutes
For the cupcakes
2 (11.5-ounce) boxes Simple Mills Vanilla Cupcake & Cake Almond Flour Mix
⅓ cup vegetable oil
⅓ cup water
1 tablespoon vanilla extract
For the frosting and bunny ears
2 (10-ounce) containers Simple Mills Organic Vanilla Frosting
2 cups shredded coconut
Pink food coloring
Assorted tropical fruit (mango, papaya, pineapple, or cantaloupe)
12 cupcake liners
Make the cupcakes
Make cupcakes according to package directions; cool completely. Scoop a generous amount of frosting onto the center of each cupcake; slightly spread to just cover the top. (Be sure to save half of one container.) Place shredded coconut on a plate and dip the frosted cupcake into coconut to coat.
Make the frosting and bunny ears
Mix pink food coloring with remaining frosting and place into a piping bag. If you don’t have one, just add frosting to a small plastic bag and snip off one of the corners.
Cut fruit into ¼-inch thick slices. Using a paring knife or bunny ear cookie cutter, cut fruit into bunny ears. Make a 1 ½-inch deep slit in the top center of each cupcake, then insert ears into the slit just before serving. As a final touch, use pink frosting to add a line for the inner ear detail.
Recipe credit: Angela Gaines
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.