By Paula Deen
- Prep time: 30 minutes
- Cook time: 30 minutes
- Servings: 18
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons divided vanilla extract
- 1 cup divided milk
- 1/2 cup vegetable oil
- 3 sticks room temperature, divided butter
- 1 cup sugar
- 3 eggs
- 3 cups shredded coconut
- 18 large cut in half marshmallows
- 36 mini marshmallows
- 8 cups confectioner's sugar
- for whiskers black licorice laces
- or jelly beans candy coated chocolate pieces
Preheat the oven to 350 °F.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In another bowl, whisk together the 1 teaspoon vanilla extract, 1/2 cup milk and vegetable oil.
Cream together the 1 stick 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:
In the bowl of a standing mixer, cream 2 sticks softened butter and confectioner’s sugar, 1/2 cup milk and 2 teaspoons 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 âsomebunnyâ you love!