Easter Bunny Cupcakes
Cupcake Directions:
  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with paper liners.
  3. Using a medium bowl, mix together the dry ingredients. Set aside.
  4. In another mixing bowl, cream butter and sugar for 2 minutes.
  5. Add in the vanilla and egg and continue mixing until well mixed.
  6. On low speed, gradually mix in the dry ingredients with the wet and mix until combined.
  7. Add in milk and mix.
  8. Evenly distribute the batter into the cupcake liners.
  9. Bake for 21-24 minutes.
Frosting Directions:
  1. In a large mixing bowl with whisk attachment, add in all ingredients and mix until combined.
  2. If “rocks” appear add in another tablespoon of heavy whipping cream.
  3. When you have stiff peaks, stop mixing.
Building the Bunny:
  1. Add frosting to round tip piping bag and frost cupcakes.
  2. Using the white decorating gel, draw a dot for the base of each eye.
  3. Using the black decorating gel, draw on a small black dot for the pupal.
  4. Using the white decorating gel again, pipe on a tiny white dot in the center of the pupil.
  5. Use black decorating gel to attach Sweet Tart Candy as the nose.
  6. Using black decorating gel, draw whiskers and a smile (eyebrows are optional).
  7. Set Reeses bunny face aside for decorating gel to dry.
  8. Place Whoppers into the frosting.
  9. Unwrap tootsie rolls and flatten using a rolling pin. Cut out bunny ears.
  10. Place the ears into the freezer for 5 minutes.
  11. Melt chocolate in microwave (heat for 1 minute, stir, heat additionally in 15 sec increments, stirring in between, until completely melted)
  12. Remove ears from freezer.
  13. Bend ears into desired shape.
  14. Dip into melted chocolate. Place the ears on top of the Reeses Peanut Butter Cups.