Dig into this delicious holiday dessert inspired by Easter’s favorite animals.

Abracadabra Cupcake Recipe

INGREDIENTS

• • 1/2 cup Wilton white candy melts from a 14 oz package
  • 2 chocolate-covered pretzel sticks
  • pink gel food color
  • 2 cupcakes
  • 1 cup chocolate frosting
  • Two 2 1/2- to 3-in. soft sugar cookie
  • 1 sour rope candy

PREPARATION

1. Line a baking sheet with nonstick foil. With a toothpick, draw two half-circles about 2 in. in diameter for head and four ear shapes about 2 1/2 to 3 in. onto the foil.

2. Melt white candy melts in microwave as package directs. Dip one end of each chocolate-covered pretzel stick into melted white candy for magician’s wand. Place on foil; let set. Place 1 1/2 Tbsp of the melted white candy in a small cup and tint pink. Place both white and pink candy into separate quart-size ziptop freezer bags; snip off small tip from one corner of each bag. On the outline on the foil, pipe in white for head and ears. Use a small spatula to spread. Then on the ears, pipe pink melted candy in center on top of white. Pipe two tiny pink hearts for noses; let set.

3. Remove liner from cupcakes; invert onto plate. Frost top and sides with chocolate frosting. Frost the cookie on top and sides. Place on top of cupcake. Gently peel head, ears and nose from foil. Make slight cut in top of cookie to insert ears; prop head against ears. Place a little chocolate frosting in ziptop bag; snip off tip. Pipe eyes onto bunny head. Use a little frosting to position nose. Cut sour ropes into thin strips for whiskers; insert into frosting behind nose. Place wand on plate.

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