Bunny Butt Cupcakes
Bunny Butt Cupcakes are the perfect dessert for your Easter brunch. They’re light, fluffy and totally adorable.
Servings 20 cupcakes
Ingredients
- 2 ¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk room temperature
- 4 large egg whites room temperature
- ½ cup unsalted butter at room temperature
- 1 ½ cups sugar
- seeds scraped from one vanilla bean
- 2 teaspoons pure vanilla extract
For the Frosting:
- 1 ½ cups unsalted butter softened
- 1 ½ pounds powdered sugar 24 ounces, sifted
- 2 teaspoons clear vanilla extract this helps maintain the bright white color
- 2-3 tablespoons heavy cream or milk
- 1 cup shredded sweetened coconut
- 8 vanilla candy melt wafers
- 24 Campfire® Mini Marshmallows
- bunny feet decorations
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line cupcake pan with paper liners.
- In a large bowl, sift together the flour, baking powder and salt.
- In a medium bowl, whisk together the milk and egg whites.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light.
- Add in the vanilla extract and one third of the flour mixture, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated.
- Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
- Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
- Using a large scoop (about 3 tablespoons), distribute the batter between 20 muffin wells, filling each well 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
For the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for five minutes.
- With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
- Add in vanilla and mix on low speed until incorporated.
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
- If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
- Reserve 1/4 cup buttercream. Use remaining buttercream to pipe onto cooled cupcakes.
- Dip each cupcake into the shredded coconut to coat the frosting.
- Melt the vanilla candy melts according to package directions. Dip half of each mini marshmallow into the melted candy melts and then dip in coconut to create fluffy bunny tails.
- Use the reserved buttercream to adhere the bunny tails and bunny feet onto the coconut coated cupcakes.