Springerle Easter Bunny Cupcakes

• 24 Carrot Cupcakes (page 25)
• 1/2 recipe Cream-Cheese Frosting (page 303)
• 12 ounces fondant
• Cornstarch, for dusting

1. Make fondant bunnies: Using a small rolling pin, and working in batches, roll out fondant to 1/8 inch thick on a work surface lightly dusted with cornstarch.
2. Use a pastry brush to lightly dust the springerle mold with cornstarch; place fondant over mold.
3. Using your fingers, gently but firmly press fondant into mold to fully imprint.
4. Remove mold.
5. Invert fondant with image facing up.
6. If the design has flaws, knead the fondant again and remold.
7. Use a 3-inch round cookie cutter to cut around the design.
8. Repeat with remaining fondant, dusting mold with cornstarch between uses, until you have 24 rounds.
9. Decorate cupcakes: Using an offset spatula, spread a thin layer of frosting over each cupcake.
10. Place a fondant round on top of each, very gently pressing around edge to adhere.
11. Decorated cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

carrot, recipe cream, fondant, cornstarch

Taken from www.epicurious.com/recipes/food/views/springerle-easter-bunny-cupcakes-389952 (may not work)