-
1
Preheat oven to 375u00b0. In a large bowl, beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out bunny ears with floured 3-in. cookie cutters. Reroll remaining dough; cut out 1-1/2-in. carrots. Place 1 in. apart on ungreased
-
2
.
-
3
Bake 6-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool.
-
4
In a large bowl, combine confectioners' sugar, meringue powder and warm water. Beat on high speed with a portable mixer 10-12 minutes or on low speed with a stand mixer for 7-10 minutes until peaks form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover frosting with damp paper towels or plastic wrap between uses.
-
5
Pipe white outlines on bunny ears; thin remaining white icing slightly with water. Fill ears with thinned icing; let stand 30 minutes. Pipe orange outlines on carrots; fill in centers. Let stand 30 minutes.
-
6
Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange lines on each carrot. Using pink icing, pipe inside of bunny ears. Let dry at room temperature for several hours or until firm.
-
7
Preheat oven to 350u00b0. Prepare cake batter according to package directions. Fold in carrots and cinnamon.
-
8
Fill paper-lined muffin cups half full. Bake 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely.
-
9
In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature.
-
10
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth.
-
11
Generously frost each cupcake with about 1/4 cup cream cheese icing. Just before serving, add bunny ears, candy-coated sunflower kernels for eyes and nose. Pipe a smile with chocolate frosting.
