Paula and Jack love to make these cute Bunny Cupcakes for Easter! Each cupcake starts with a moist homemade vanilla cupcake and old fashioned buttercream frosting, but the fun is in the decorating! Make it your own with whatever you have around the house.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1 stick butter
1 cup sugar
3 cups coconut, shredded
18 large marshmallows, cut in half
36 mini marshmallows
Black licorice rope, for whiskers
Colored chocolate candies or jelly beans
Preheat the oven to 350º F.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In another bowl, whisk together the vanilla extract, milk and vegetable oil.
Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
Pour the batter 2/3 full into paper lined cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting and decorating.
Vanilla Buttercream Frosting:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
In the bowl of a standing mixer, cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency
Frost tops of cooled cupcakes with a thick layer of frosting and dip into coconut (pressing down into the coconut). Place one half of each large marshmallow on an angle for each ear (note: you might have to use a little frosting as glue). Add colored chocolate candies for eyes and nose. Add two miniature marshmallows for cheeks. Cut 6 small pieces of rope licorice for whiskers. Share with “somebunny” you love!
Servings: 18 cupcakes
Prep Time: 30 min
Cook Time: 30 min