I mean look!
These are coconut flavored cupcakes but if you are like my fiance and loath coconut you could easily do a yellow cupcake and skip on the coconut shavings. (You don't have to make the cupcakes from scratch. You can use boxed cake and can icing for convenience!)
Cake3 sticks unsalted butter, room temperature
2 cups sugar
5 extra large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz shredded coconut
1 pound cream cheese, room temperature
3 sticks unsalted butter, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 pounds confectioners sugar
Pink crystal sprinkles
Preheat over to 350 degrees.
Cream together the 3 sticks of butter and sugar until light and fluffy (about 5 minutes). On low speed, add eggs 1 at a time. Add vanilla and almonds extract, blend well while scraping the sides of the bowl down.
In a separate bowl, sift the flour, baking powder, baking soda, and salt together.
Slowly add dry flour mix and buttermilk to the sugar and butter mix. (I like to alternate mine, a little flour, a little milk, a little flour, a little milk)
Then fold in 7 oz of the coconut into the batter.
Line a muffin pan and fill each liner to the top with batter. Bake for 25-30 minutes or until toothpicks come out clean and tops are lightly browned.
Cool in pan for 15 minutes and finish cooling on wire rack.
Now for the frosting! Cream together the cream cheese, butter, vanilla and almond extract. Slowly add the powdered sugar. Mix until well blended.
Frost the completely cooled cupcakes and sprinkle the remaining coconut on top.
Now for the cute little ears!
Cut the marshmallows in half and dip the fresh cut edge into the sprinkles (It will be stick and should hold the sprinkles)
Easy as that!
And here they are ! Your precious Easter Bunny Cupcakes! (Pictures courteous of original website)