Archive for the ‘Fun Recipes for Costume Parties’ Category


Easter Bunny Cookie Cupcake Recipe

March 29, 2010

Bunny Cookie Cupcakes Recipe

With Easter arriving this coming Sunday, April 4th of 2010, I am surrounded by Easter candy and goodies everywhere I go. I gave in and decided to bake some Bunny Cookie Cupcakes for a little Easter Costume Party over the weekend to celebrate springtime with a few friends. This adorable 2-in-1 treat is as delicious as it is precious. With a little help from pre-made refrigerated sugar cookie dough and an easy cupcake recipe, these bunny shaped cookies will dress up your favorite Easter cupcake recipe!

As you will notice from the pictures I took, my cookie cutters were too large and the cookie would not fit on the cupcake without tipping over. So I served the cookies separately and decorated the tops with the marshmallow Peep candies. For the extra cupcakes (I didn’t have enough Peeps for all 24), I placed Robin’s Eggs and Jelly Beans in the middle surrounded by the green “grassy” coconut. They turned out surprisingly well despite me needing to improvise!

Yields: 24 cookie cupcakes

Ingredients for Bunny Cookie Cupcakes Recipe

1 – 16.5 oz. roll refrigerated sugar cookie dough
3/4 cup all-purpose flour
2 cups confectioner’s sugar
2 tablespoons egg-white powder (such as Just Whites)
Red and green food coloring
1/2 cup each light and dark pink decorating sugars
Large Flower decors
2 cups chopped sweetened flaked coconut
1 – 16 oz. can vanilla frosting
24 cupcakes, any flavor (I used the Betty Crocker Party Rainbow Chip cake mix for all the fun colors!)

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

24 Cupcakes for Bunny Cookie Cupcake Recipe

2. Knead dough and flour together until smooth. Roll out to 1/4-inch thickness. Cut out bunny shapes using a 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart. Re-roll scraps; continue cutting to get 24 bunnies.

Nova Note: Be sure to measure up the cookie cutter to the cupcake to ensure you aren’t challenged with the same issue I had with the cookies being too large and heavy for the cupcakes. I added in an Easter egg shape for added decorating fun. Don’t feel stuck to the recipe and feel encouraged to try something different!

3. Bake bunny shaped cookies, rotating sheets halfway through, until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners’ sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in

Step 3-4: Bunny Cookie Cupcake Recipe

more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a Ziploc bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.

Nova Note: I used multiple color sprinkles and gave each cookie its own color. I had some with pink sugars, blue sugars and green sugars. They all looked great on the pink frosting! Your creativity is your limits… explore!

4. Working on 1 cookie at a time, spread a thin layer of pink frosting on top. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach decors. Repeat with remaining cookies. Allow cookies to dry, 1 hour

My Improvision: Easter Peeps Cupcakes

5. Place chopped coconut in a Ziploc bag. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl. Spread vanilla frosting on cupcakes. Roll edges in green coconut. Press a cookie on top of each cupcake.

Nova Note: I don’t feel I added enough green coloring to get the shade I wanted. Keep adding until you are happy with the shade of green. If you want a variety of cupcakes, you can top some with cookies and others with Easter candies!

Serve these Easter cookie cupcake treats of goodness on Easter Day with your family or at your upcoming Spring Costume party event. I received great feedback from everyone that tried them out this last weekend. They were as tasty as they were cute!

Start your Easter preparations by checking out the selection of Easter costumes and Easter costume accessories from!

Quote of the Day: “Life is uncertain. Eat dessert first.” -Ernestine Ulmer , American Writer


Prepare an Easter Bunny Salad

March 25, 2010

Easter Bunny Salad: Step 5-6

Easter is almost upon us and so is spring. The snow is starting to melt here in Colorado which brings me to anxiously wait for the trees to blossom and the thousands of wild dandelions that will fill the pastures. Growing up, my sister would always prepare her favorite Bunny Salad. This makes a perfect Easter party tray and would do great at your next Easter themed party.

Serves 8 People

You Will Need:
*8 canned pear halves, drained
*2 maraschino cherries
*16 Raisins
*16 Cashew Halves
*Low Fat Cottage Cheese (Small Curd)
*8 Lettuce Leaves
*Small Bag of Baby Carrots
*Bite size Celery pieces
*Light Salad Dressing

1. Place the lettuce leaves around a large serving tray. If necessary, cut the lettuce leaves to fit on the tray.

2. Place a pear half on each lettuce leaf with the narrow side facing the center of the serving tray.

3. Cut the maraschino cherries into quarter pieces. Add the cherry piece at the narrow end of the pear for the nose.

4. Set raisins at the narrow end for eyes. For floppy ears, insert cashew halves behind eyes. For tail, spoon a small mound of low fat Cottage Cheese at the wide end of each pair.

5. Place baby carrots in the center around the dipping bowl. Cut up the celery into bite sized sticks for dipping. Place the celery between bunnies and around tray. Fill dipping bowl with your favorite light dressing.


Host your own Easter costume party and wear your Easter bunny costume! Serve springtime inspired treats such as this Bunny Salad and have a great time amongst friends.

Quote of the Day: “Spring is nature’s way of saying, Let’s party!” -Robin Williams

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