Peanut Butter Bunnycakes

 Hoppy Easter! Try this peanut butter bunny cupcakes recipe for a supercute and colorful Easter dessert. Think outside the basket as you and your little kitchen helpers transform a REESES Peanut Butter Egg into a cute bunny face then use them as edible cupcake toppers. Get creative by sprinkling green coconut flakes or piping green frosting on your treats as Easter grass.
Ingredients
14 cup
butter or margarine 12 stick softened
1 12 cups
REESES Creamy Peanut Butter
23 cup
granulated sugar
23 cup
packed light brown sugar

2
eggs
2 tsps
vanilla extract
2 14 cups
allpurpose flour
1 12 tsps
baking soda
12 tsp
salt
1 12 cups
milk
vanilla frosting readytospread or your favorite recipe
Directions
Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.
2
Heat oven to 350F. Line muffin cups 212 inches in diameter with paper or foil bake cups.
3
Beat butter peanut butter granulated sugar brown sugar eggs and vanilla in large bowl until well blended. Stir together flour baking soda and salt add alternately with milk to butter mixture blending well. Spoon batter into prepared cups filling about 34 full.
4
Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with PEANUT BUTTER EGG BUNNY.
Peanut Butter Egg Bunnies
Unwrap REESES Peanut Butter Egg. Using sharp knife cut away about 14 inch of the top curved egg section creating a level edge. This will be the top of the bunny. Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.
Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.
To make bunny ears cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 14 inch of edge separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.
Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.
Tinted Coconut 
Combine 12 teaspoon water and few drops of food color in small bowl or small jar with cover or resealable plastic food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated store in airtight container.