Rabbit butt Cup Cake Recipe (reservoir, sub -carbohydrate)

Bunny Butt Cupcakes Recipe: I’m looking for that sugar, low -carb resources snacks!

To celebrate this Easter or spring, for fun and whimsical snacks That sugar rabbit butt cup cake Perfect! In this post, we can recreate this lovely rabbit buttock cup cake and reproduce in our kitchen. Also, you don’t have to feel guilty of eating this cupcake. This is because it is made without extra sugar found in a typical cupcake recipe!

This cupcake has a granulate version of the Splenda® No Calorie sweetener so that there are few sugar and low calories. Granal Splenda In addition to the taste of sugar, it measures the cup like a real sugar. It can be used everywhere where sugar is used and can stay sweetly at high temperatures, so it is good for reducing the number of calories and carbohydrates in all your favorite sweet recipes.

Health tip: Splenda granules instead of actual sugar can save 678 calories per cup in recipes. It’s a lot of calories!

These are the four components needed to make this reservoir and rabbit butt cup cake.

1. Cupcake
2. Armed and sugar cookie rabbit feet
3. Rabbit tail (Minimar Smarrow, White Root)
4. Butter cream icing for grass and rabbit body (white and green)

The time required to make this cupcake:

Plan a total of 4 hours of working hours, including baking, cooling and decoration. Cookie rabbits, rabbit tails and decoration icing can be made the night before.

Step 1: Rabbit Foot Cookie Pieces Make

1. To make a rabbit foot of this cupcake, we started with baking this. Armed and sugar cookie recipe. Roll the dough to about 1 inch thickness, then cut off your feet using a small oval cookie cutter (1-1/4 inches).

2. Bake for about 10-12 minutes and keep the blonde. We do not want browning that can be shown after put in white chocolate. Make it completely cool.

3. Then soak the rabbit feet into a thin melted white chocolate with a small coconut oil. Melt white chocolate in the microwave every 30 seconds and stir well in the middle. You can easily ride or melt quickly. When soaked, it is more important to gently finish the upper section of the rabbit feet. Don’t worry because you can’t see your back. Chocolate soak can be used with tools or forks, and then white chocolate dipped feet can be transferred to wax or parchment lined baking tray. Strengthen chocolate before adding pink rabbit foot details. 18 cupcakes require a total of 36 rabbits.

4. For rabbit feet details, dissolve the white chocolate slightly, then add a few drops of pink food pigment. Stir until the stripes of the white chocolate are not left. Put it in a pipe bag with a small weaving bottle or a small round tip. There are three or four points of the rabbit toe (in fact, but often depicted in three) and the heart of the main pad. Keep and dry thoroughly before assembling the cupcake.

Chocolate tips: The alternative to the white chocolate is candy dissolution. You can order online in places like Amazon or Michael. They are provided in various colors, so make creativity with rabbit foot design. For brown rabbits, use milk or dark chocolate instead.

Step 2: Create a rabbit tail

Cut the mini marshmallow in half to make the tail of the rabbit. Then, the toothpick is used to put warm water and small white parliamentary roots. Place it on wax or parchment and dry it.

tip: Or soak the marshmallow “tail” into a melted white chocolate and coat it with a crushed coconut to create a fur shape.

Step 3: Now bake low -level cupcakes

We used this to keep the cupcake low. Golden yellow cupcake Recipe made of Splenda. They are very delicious and you will definitely not miss all sugar. Cool it completely before decorating with yeast.

Step 4: Add grass and rabbit buttocks

You can search if you need a recipe for unlimited bang. Splenda recipe has been linked here.. We used white butter cream icing, but you can also make a brown rabbit version with a pair of milk that is paired with chocolate yeast and dark milk chocolate.

Green icing pipe: Half of your favorite butter cream icing recipes are shiny with a few drops of green food pigments in a piping bag equipped with grass cake decorative tips (Wilton #233, #234 or #29). Continue the grass around the edge of the cupcake. This is where the rabbit’s body will sit.

It’s a lot of fun if you haven’t tried grass tips before, but you may need to practice several strokes. When applying the pressure to unlock the cupcake, pipe about 1/4 inches and release the pressure just before the pull. While holding the pipe bag straight and sprinkling a neat grass, you can give a longer grass while leaning the bag. Both looks lovely!

Sprinkle Tips: When spring begins, if you want a small flower on a noticeable grass, you can sprinkle some colorful roots immediately after the grass.

Bernie butt pipe: Pipes in the round area of ​​the body using a white icing pipe placed in the pipe bag. You do not need a tip for this, you can simply block the plumbing of the 1/2 inch width. If you feel more comfortable using decorative tips, you need a wide round tip.

Complete the rabbit butt cup cake

To complete the “rabbit butts” of the cupcake, add two cookies (remember that you have to be upside down). To complete the cupcake, put them on the top with the ultimate marshmallow rabbit tail of the cupcake!

Get the recipe we used!

Sugar yellow cupcake

Splenda

Try this cupcake next when you want a lower sugar version. Suitable for decoration. We used this to make a rabbit butt cup cake.

Preparation time 20 minute minute

Cooking time 15 minute minute

lecture dessert

cooking American

Serving 18 Cupcake

calorie 180 Kcal

ingredient

1x2X3X

• 2 1/4 cup Cake powder
• 3/4 cup Splenda® Calorie No sweetener Granulation
• 1/4 cup sugar
• 3/4 cup Unexpected butter
• 1/2 cup Non -fat dry milk
• 2 Teaspoon Baking powder
• 3/4 Teaspoon Baking soda
• 1/4 Teaspoon salt
• 3/4 cup Buttermilk
• 3 egg
• 2 Teaspoon Vanilla extract
• 1/2 Teaspoon Almond extract

map

• Preheat the oven to 350 degrees. Put 18 paper baking cups in a muffin pan. Keep it separately.

• Put cake powder, Splenda ® ® ® ® granules, sugar and unexpected butter in an electric mixer bowl, and mix until 2 minutes or butter is well integrated into the flour at intermediate speeds.

• Then add non -fat dry milk, baking powder, baking soda and salt. Mix low until it is mixed.

• Combine butter milk, eggs and extracts in a separate bowl. Then add two -thirds of the mixture to the flour mixture. Mix in an intermediate mixture until the liquid is mixed into the flour mixture. Scratch the side of the bowl and mix it in the medium height for about 45-60 seconds until the dough begins to brighten. Add the remaining liquid and mix until it is mixed. Scratch the bowl again for 30 seconds.

• Spoon the dough with a spoon on a half -cup cake liner. Bake for 12-14 minutes or until the toothpick is inserted. Cool it completely before decorating.

nutrition

Calories: 180Kcalcarbohydrate : 20Gprotein: 4Gprovince: 9GSaturated fat: 5GCholesterol: 55Mgsodium: 150Mgsugar: 6G

keyword Cupcake, Easter, Reservoir, Spring

∎ Get No granulated Splenda® calorie sweetener!

*This post is sponsored Splenda. The opinions and information presented here are all ours.