Springerle Easter Bunny Cupcakes

1. 1

   Make fondant bunnies: Using a small rolling pin, and working in batches, roll out fondant to 1/8 inch thick on a work surface lightly dusted with cornstarch.

2. 2

   Use a pastry brush to lightly dust the springerle mold with cornstarch; place fondant over mold.

3. 3

   Using your fingers, gently but firmly press fondant into mold to fully imprint.

4. 4

   Remove mold.

5. 5

   Invert fondant with image facing up.

6. 6

   If the design has flaws, knead the fondant again and remold.

7. 7

   Use a 3-inch round cookie cutter to cut around the design.

8. 8

   Repeat with remaining fondant, dusting mold with cornstarch between uses, until you have 24 rounds.

9. 9

   Decorate cupcakes: Using an offset spatula, spread a thin layer of frosting over each cupcake.

10. 10

    Place a fondant round on top of each, very gently pressing around edge to adhere.

11. 11

    Decorated cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.