Easter Bunny Cupcakes

Easter Bunny Cupcakes | Zim on a Whim

When I saw these mini Lindt chocolate bunnies in the store, I immediately envisioned them sitting on top of some cupcakes!

I used my Wilton #233 tip to create grass for the bunnies to sit in. The tip has a bunch of tiny holes so when the frosting flows out it looks like grass. It’s a technique that you can learn easily if you have some basic cake decorating skills. You can also use this tip for “monster hair”.

Supplies for Easter Bunny Cupcakes

I baked up some cupcakes and made my Brown Sugar Frosting. Then I used some gel food coloring to make it green like grass. You can use any frosting recipe that you like, but it should have a medium consistency so it holds up. After a while, the frosting starts to warm up from your hands holding the bag and your grass may start to droop. If this happens, just pop it in the fridge for a few minutes. {FYI – Frosting from a can will not hold up to this type of decorating.}

Easter Bunny Cupcakes | Zim on a Whim

Making sure you are holding the piping bag correctly, squeeze the bag to form grass. When the grass is long enough (about 1/8-1/4 inch), stop pressure on the bag and pull up and away. If you want natural looking grass, pull up and over to the right and the left. For neat grass, keep it all the same length and pull straight up. Keep the grass clusters close together so the cake does not show though.

Easter Bunny Cupcakes | Zim on a Whim

Grab one of those little bunnies of chocolate goodness and plop one on top of your cupcake. Done!

As you can see, I also frosted some with the green icing and placed some Cadbury mini eggs on top for two reasons: #1) Those bunnies aren’t cheap so I only bought 2 packs of 5 — and #2) My hands were getting tired! If you have ever made one of those cakes that are decorated entirely with the star tip, you know what I’m saying!!

Easter Bunny Cupcakes | Zim on a Whim

I really like the way the cupcakes look all together on a tray, as if they are in a big, green field. So give this technique a try and if it doesn’t work out, at least you are still left with cupcakes and chocolate!

Have a Hoppy Easter my friends!

Toasted Marshmallow Fudge

Toasted Marshmallow Fudge

It was a Fudge Fantasyland around here yesterday. Not one, but TWO kinds of fudge were made. You see it all started when I went grocery shopping and spotted a container of Toasted Marshmallow Creme by Solo. {Why did I not know about this stuff?} It was with the regular marshmallow fluff in the peanut butter aisle. I said, “Whaaat?”, picked it up, and saw a recipe on the back of the container for Toasted Marshmallow Fudge. “Hmm…might have to try that.” I thought. I gathered the ingredients and I was on my way!

toasted marshamallow fudge with creme

At the store I quickly read through the ingredients, but didn’t look at the directions until I was ready to make it. I’m not into reading directions as anyone who knows me will tell you.  When I saw that I’d need my dreaded candy thermometer I was more than a little displeased. You see, I don’t have good relationships with my candy thermometers. Notice the plural? I used to go through them as if they were supposed to be disposable. Yes, I used to buy the cheap ones and somehow I’d always drop it and crack it. Finally, I learned my lesson and got a good one. One that is a little more durable and can be used for candy or frying. This current candy thermometer relationship has lasted over 5 years now. Yay for us!

candy thermometer

Actually, the recipe was very easy to make, despite the unwelcome glass and metal “helper”. I would recommend that if you make it, get all your ingredients ready to go. Making candy on the stove is not hard, but it always seems to me like it’s never going to get to the temperature…and then all of a sudden it’s there and on the edge of scorching. Wow, aren’t I supposed to be getting you to try this? I’ll bet I lost you. Hello?

So you see there are two types I made — one vanilla and one chocolate. Another example of why you need to read the whole recipe before starting. I made the recipe for the vanilla flavored Toasted Marshmallow Fudge using the white chocolate chips as the recipe stated. It was very good, but very sweet. I’m prefer chocolate as opposed to white chocolate. At the very end of the recipe, there were some helpful hints that suggested you try it with regular chocolate chips. Well, thank you very much…I will do that Solo Company! I grabbed another container of Toasted Marshmallow Creme and got to town making a second batch with semi-sweet chocolate chips. Oh my. Yummy. I much prefer the chocolate flavor. Plus, I added in a tiny bit more of the evaporated milk in that batch so it’s a little creamier than the white. Now, let me say this. I hardly taste any toasted marshmallow flavoring. There’s just a hint of it. I was expecting more, especially since I got out my intimidating candy thermometer and all for this little fudge rendezvous. As far as fudge goes, however, it is quite tasty…and I still recommend you try it!

Toasted Marshmallow Fudge -by Solo Foods

1  12oz. package of chocolate chips: white for vanilla/semi-sweet for chocolate
1 teaspoon vanilla
2 cups sugar
5 oz. evaporated milk (use 7 oz. for softer, creamier fudge)
1 stick of butter (1/4 pound)
7 oz. Solo brand Toasted Marshmallow Creme

**Get everything ready before you begin!**

1. Place the chocolate chips and the vanilla in a large mixing bowl and set aside.
2. Grease an 8×8 baking dish (or use cooking spray).
3. In a medium saucepan, mix sugar, 1 tablespoon of the butter (set aside the rest), and the evaporated milk. Bring to a full, rolling boil over medium-high heat, stirring constantly to avoid scorching. Continue to stir until candy thermometer reaches 233 degrees F.
4. Add the remaining butter and marshmallow creme, still heating and stirring until smooth.
5. Bring back up to a boil, stirring constantly. {Here is where mine got a little scorched, but hey, we’re making “toasted” marshmallow fudge, right?}
6. Immediately pour the hot mixture into the bowl with the chocolate chips and vanilla. Blend well.
7. Pour the fudge into greased pan and cool at room temperature until firm.
8. Cut into squares and enjoy!
9. Try not to break your candy thermometer. A-hem.

Banana-Fudge Pudding Pops

I am paying homage to one of my favorite treats off the ice cream truck: The Fudge Bomb Pop. I have not seen it anywhere for a long time, though it still shows up on the bomb pop’s website. I took a recipe for homemade pudding pops and adapted it to fit my craving for this yummy treat! If you have not had one before, it’s basically a fudgesicle with a creamy banana flavored layer.

This comes together so easily and you’ll be able to make any flavor combinations you like! All you need is instant pudding mix, milk, and Cool Whip…plus either a popsicle mold or small cups and popsicle sticks. My popsicle mold is junk (note to self: get new one.) because the pops barely make it out of the molds alive. Usually the stick pops out leaving the treat stuck in the mold, unless I run it under water melting the whole thing! All I had on hand were 5 oz. paper cups and plastic spoons so that’s what I used. My pudding pop above would have been a whole lot prettier had the molds behaved. Oh well…who cares how it looks? It’s yummy regardless. Make some and see for yourself!

Banana Fudge Pudding Pops (adapted from Kraft’s Pudding Pops)
1 package (3-4 oz.) JELL-O Chocolate Fudge Instant Pudding Mix
1 package (3-4 oz.) JELL-O Banana Cream Instant Pudding Mix
4 cups milk (I wouldn’t use skim milk for this…I used 1%, but 2% is fine also)
1-2 cups* Cool Whip non-dairy whipped topping (see note)

*Note: If you want a more flavorful pop, use 1/2 cup Cool Whip per flavor. If you want a creamier pop, use 1 cup Cool Whip per flavor. I used 1 cup per flavor because I miss JELL-O pudding pops and love the creamier texture, but I know I missed out on a little bit of the banana and fudge flavor because of this!

Get two medium sized bowls. In one bowl, add the chocolate fudge pudding mix and 2 cups milk. Whisk together until well combined. In another bowl, add the banana cream pudding mix and 2 cups milk. Whisk together until well combined. To each flavor, add in either 1/2 cup or 1 cup Cool Whip. (See note above.) Stir each to combine so you don’t see any white streaks from the Cool Whip. Spoon into your popsicle molds or cups, but alternate the flavors to make layers. I used two different spoons for this. Put your sticks, plastic spoons, or the other part of your mold in the pops and freeze for about 5 hours. (To remove, you might have to run a little warm water on the outside of your cup or mold to get it out.) Enjoy!

So, did you like the Fudge Bomb Pop, too? What was/is your favorite treat off the ice cream truck? (I sometimes would deviate and get the Screwball…)