Floppy Eared Bunny Cupcakes

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 teaspoon almond extract
• 3/4 cup milk
• 3 Land O Lakes Eggs (whites only)
• 1/4 cup pastel-colored decorator sprinkles
• 1/2 cup powdered sugar
• 1/2 cup marshmallow creme
• 1 (8-ounce) package cream cheese, softened
• 48 miniature pastel-colored flavored marshmallows
• 48 licorice pastel candies

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine flour, baking powder and salt in bowl; set aside.
4. Combine sugar, butter and almond extract in another bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Add flour mixture alternately with milk, beating at low speed after each addition until well mixed.
7. Add egg whites.
8. Beat at high speed 2 minutes.
9. Stir in decorator sprinkles.
10. Fill prepared muffin cups about 2/3 full.
11. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
12. Cool completely.
13. Place powdered sugar, marshmallow creme and cream cheese in bowl.
14. Beat at medium speed until smooth and creamy.
15. Spread each cupcake with 1 tablespoon frosting.
16. Place 1 marshmallow on its side in center of each cupcake.
17. Cut another marshmallow in half; place 1 piece, cut-side down, for head and 1 piece, cut-side down, for tail.
18. Place 2 licorice candies on either side of head for ears.
19. Store refrigerated.

flour, baking powder, salt, sugar, butter, almond, milk, o lakes eggs, pastelcolored decorator sprinkles, powdered sugar, marshmallow creme, cream cheese, pastelcolored

Taken from www.landolakes.com/recipe/1597/floppy-eared-bunny-cupcakes (may not work)