bunny cupcakes

our easter treat is all ready for our egg hunt tomorrow! can't wait!

i just used a box cake mix,

butter cream frosting that goes something like this:
1/3 C softened butter
3 C powdered sugar
1 t vanilla
milk to desired consistency

i cut {with scissors} the big marshmallows on the diagonal and then dipped them in the pink decorating sugar {b/c it was all nice and sticky}

i used pink jelly beans for the nose
blue jelly beans for the eyes
little marshmallows for the cheeks

French Banana Cake

I love this cake. And, it's a great alternative to banana bread when you need to get rid of those brown bananas! It is VERY moist and is even better the day after you make it!

This is the first time I have put Walnuts on top and it was pretty, and yummy too!

2/3 cup water

1 tablespoon vinegar

1 teaspoon making soda

1 package white cake mix

2 eggs

1 1/4 cups very ripe bananas

2/3 cup walnuts, optional

Mix water, vinegar, and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9x13 pan. Bake at 350º for 35 minutes (or until toothpick comes out clean). Frost, when cool with creamy butter frosting.

I generally used Anne's butter frosting recipe and it is yummy!

*recipe from Ivory Favorites cookbook

Pumpkin Cupcakes

I haven't baked these yet, but I had them at Bunco last night and they were GOOD! My friend Courtney made mini cupcakes instead of regular size, and they were the perfect little bite size treat. I will probably do Anne's Cream cheese frosting instead of the one listed here because I like her's better

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Recipe came from RealSimple.com and you can check it out here.