powdered sugar to dust work surface
corn syrup to glue the modeling chocolate pieces together (or use water)
#12 round pastry tip and # 6 round pastry tips, optional
rolling pin, optional
fine tip paint brush (food only)
pastry bag and large round decorating tip, optional
Pinch off 12 pieces of white modeling chocolate (a little less than a tablespoon) and roll them into balls for the bunny bodies. Pinch off 12 pea size pieces of white and roll them into balls for the tails. Pinch off 24 slightly smaller pieces and roll into balls, then flatten on either side to make little legs. Brush the top of each large ball with a dab of corn syrup. Attach a tail. To make your tails look fuzzy, use a knife to jab at the ball pulling out little tufts of modeling chocolate all around it. Attach two legs with corn syrup then attach a foot on each leg.
Allow your bunnies to dry for a while before handling them.
Pinch off and color some modeling chocolate green. Color a large amount orange. Pinch off pea size pieces of orange and roll into balls. Then roll into carrot shapes. Pinch of tiny pieces of green and roll into very thin logs. Cut into 1/4″ or so pieces. Use a toothpick to create a hole in each carrot. Dab a bit of corn syrup into each hole. Insert a green log into each carrot. Flatten and cut the green to look like leaves. Use a knife to make indentations across each carrot. You will need a lot of carrots to cover your 12 cupcakes. All of the carrots pictured above went onto one cupcake. You don’t need green on each and every carrot, as you’ll want to put some on your cupcake, upside down.
Wrap cupcakes with picket fence cupcake wrappers. Frost cupcakes using a pastry bag and pastry tip or with a spoon. Set one rabbit in the center of the frosting. Surround the rabbit with lots of carrots.
Your cupcakes are ready to serve. Store in an airtight container for up to a few days.
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Items used to create this project found on Amazon.com