BunnyCupcakes_edited-1

    I’ve always loved cupcakes in all flavors. The crowning glory for these cupcakes are the bunny ears. They’re so easy to make. You may have figured it out that they’re marshmallows cut on the diagonal with the freshly cut inner sections dipped in pink sprinkles. They’re placed in frosting with shredded coconut. You may be tempted to add eyes, a nose and whiskers, but in my opinion the ears are enough.

    Carrot Cake seems to be appropriate for these cupcakes, but with the coconut added to the frosting, it seems Coconut Cupcakes would be a delicious bunny treat.

    Coconut Cupcakes Recipe from http://foodnetwork.com 

    Makes approx. 24 cupcakes

    Ingredients for the cupcakes:

    3 sticks softened unsalted butter
    2 cups sugar
    5 extra-large eggs at room temperature
    1 1/2 teaspoons pure vanilla extract
    1 1/2 teaspoons pure almond extract
    3 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 cup buttermilk
    14 ounces sweetened, shredded coconut

    Ingredients for the frosting:

    1 pound softened cream cheese 
    3 sticks softened unsalted butter
    1 teaspoon pure vanilla extract
    1/2 teaspoon pure almond extract
    1 1/2 pounds sifted confectioners’ sugar

    Directions: 

    Preheat the oven to 325 degrees F.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

    In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

    Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

    Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

    Frost the cupcakes and sprinkle with the remaining coconut.

    Adorn the top with a pair of marshmallow bunny ears.

    There you have it. A delicious cupcake that fits the season.