Miffy Cupcakes



For the cookies:

For the cupcakes:


  1. Print out your bunny cookie template and transfer the design to a piece of cardboard or cardstock. Cut out your design. If you plan on using it more than just this once, you might consider laminating your piece of cardstock.
  2. Whip up a 1/2 batch of sugar cookie dough as per the instructions in this post. Roll your dough out to about 1/3" thick, and using a sharp lightly-floured knife, cut out the cookies using your cardboard/cardstock template. Transfer the cookies to a parchment paper lined baking sheet and bake at 350F/175C for 6-8 minutes, or until lightly browned and no longer shiny on top.
  3. In the bowl of a stand mixer, mix up a 1/2 batch of royal icing as per the instructions in this post. Whip the royal icing until thick and fluffy but not stiff. You're going for a 20 second consistency with this one. Fill a piping bag with the icing, clip the tip, and start piping a bunny face shape onto your cookie, leaving about an 1/8" space around the edge. Use a toothpick to move the icing around to fill in any spaces lacking icing or to smooth out the outline. Let the icing harden for 5-6 hours.
  4. To create the features of the face, use your black food marker to draw on the eyes and nose, and your pink powdered food coloring and a brush to create rosy cheeks.
  5. For the cupcakes, whip up a dozen of your favorite cupcakes (I personally prefer the chocolate cupcakes from this recipe) and some frosting (I recommend a 1/2 batch of this to-die-for Italian meringue buttercream, but really any frosting will work). Tint your frosting pink and pipe it onto your cooled cupcakes with a large frosting tip. Add some gold sprinkles to the sides and top with your Miffy cookies.