Fluffy Bunny Cupcakes

Makes: 2 dozen or 24 servings, one cupcake each

1 package (2-layer size) white cake mix
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
6 drops food coloring, any color
24 JET-PUFFED Marshmallows
2 tablespoons colored sugar
Decorating gel

PREPARE and bake cake mix as directed on package for 24 cupcakes; cool completely.

TINT whipped topping with food coloring. Spread about 2 tablespoons of the whipped topping onto each cupcake.

CUT each marshmallow crosswise in half with clean kitchen scissors. Press cut-sides of 24 of the marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining 24 marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes. Decorate faces with gel. Refrigerate until ready to serve. Cover and store any leftover cupcakes in refrigerator.

Substitute
Omit food coloring. Prepare are directed, using COOL WHIP Strawberry Whipped Topping.

Family Fun
Decorate bunny faces with assorted small candies and colored sprinkles.

Nutritional Information: Calories 150 Total fat 4 g Saturated fat 2 g Cholesterol 0 mg Sodium160 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 17 g Protein 1 g

Vitamin A 0 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 0 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc. - used with permission.