Bunny Face-Carrot Cake Cupcakes

• 1 pkg. (2-layer size) spice cake mix
• 1 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07
• 4 eggs
• 1/4 cup water
• 3 carrots, shredded (about 2 cups) King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup chopped PLANTERS Walnuts
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 2-1/2 cups powdered sugar
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
• 24 large JET-PUFFED Marshmallows, cut lengthwise in half
• 24 pink jelly beans
• 24 JET-PUFFED Miniature Marshmallows
• 2 Tbsp. pink colored sugar
• 3 black licorice twists, cut into 1/2-inch pieces

1. Heat oven to 350F.
2. Beat first 4 ingredients in large bowl with mixer 3 min.
3. Stir in carrots and nuts.
4. Spoon into 24 paper-lined muffin cups.
5. Bake 18 to 20 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool 10 min.
8. Remove from pans to wire racks; cool completely.
9. Beat cream cheese and butter in large bowl with mixer until blended.
10. Gradually beat in powdered sugar.
11. Spread onto cupcakes; sprinkle with coconut.
12. Decorate with remaining ingredients as shown in photo.

cake mix, miracle whip dressing family, eggs, water, carrots, walnuts, philadelphia cream cheese, butter, powdered sugar, s angel, jetpuffed marshmallows, pink jelly beans, jetpuffed miniature marshmallows, colored sugar, black licorice twists

Taken from www.kraftrecipes.com/recipes/bunny-face-carrot-cake-cupcakes-178550.aspx (may not work)