"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for White Easter Bunny Cupcakes, by Melissa Martin, is from The Martin Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jiffy Frosting: 2 egg whites 1 jar marshmallow creme 1 tsp. vanilla dash of salt 1/4 tsp. cream of tartar
Frost tops and sides of cupcakes and roll in coconut. Cut Jet puffed marshmallows in half for ears and use miniature marshmallows for tails. Secure with toothpicks. Make eyes with cinnamon candies. Cupcakes can be baked in egg shaped cupcake pans for true bunny shape. Frosting: Combine egg whites, salt and cream of tartar. Beat until soft peaks form. Add marshmallow creme and vanilla. Continue beating until stiff peaks are formed.
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