Inspired by: Winnie the Pooh
As an avid gardener, Rabbit was forever working hard to protect the vegetables he raised from the bugs and crows. And though few things made him grumpier than when someone tried to steal his carrots, he could never be accused of refusing to share his lunch — even with an uninvited guest. Topped with miniature candy carrots, these holiday cupcakes make the perfect treat for Rabbit to serve a silly old bear, or any other resident of the Hundred Acre Wood, that might happen to stop by at lunchtime on Easter day. Even Winnie the Pooh is bound to find them as tempting — well, almost as tempting — as honey.
Rabbit’s Easter Cupcakes
- Orange candies (one for each carrot)
- Kitchen skewer or toothpick
- Kitchen scissors
- Green licorice
- Batch of cupcakes
- White frosting
- Cinnamon sugar
With clean hands, knead each candy and roll it into a mini carrot shape. If the candy is too stiff, you can microwave it for 4 or 5 seconds. But don’t overdo it — the candy will melt if it’s overheated.
Use the skewer or toothpick to make a hole about 1/4-inch deep in the top of each carrot.
Cut 1 1/2-inch lengths from a licorice piece and then snip them in half vertically. Turn each half into a leafy top by cutting fringe in one end.
Insert the carrot tops into the holes in the carrots. If they don’t fit, try trimming the bases a bit to taper them. Or use the skewer tip to gently push them in place.
When all the carrots are made (you’ll want 2 or 3 per cupcake), frost the cupcakes and sprinkle the centers with cinnamon sugar to resemble a patch of sandy soil.
“Plant” the carrots in the cupcakes, leaving 1/4 to 1/2 inch of the orange candy showing.