Coconut Bunny Cupcakes

With Easter on the approach, I’m doing my due diligence as a good blogger to share a super simple Easter recipe. And though I don’t normally fall victim to the kitchy type of desserts, I have to admit that these coconut bunny cupcakes have been making me smile all week long. The coconut cupcakes themselves are moist and delicious and all sorts of amazing, but the marshmallow bunny ears add that level of seriously awesome that you just can’t beat. Bonus: remove the bunny ears for regular ol’ cupcakes that’ll please a crowd year-round.

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Coconut Easter Bunny Cupcakes 2015-03-23 15:32:51

Serves 12 A really easy, really adorable, Easter dessert
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Prep Time 15 min
Cook Time 20 min
Total Time 35 min
Prep Time 15 min
Cook Time 20 min
Total Time 35 min
492 calories 57 g 77 g 29 g 3 g 19 g 112 g 104 g 46 g 1 g 9 g
Nutrition Facts
Serving Size 112g
Servings 12
Amount Per Serving
Calories 492 Calories from Fat 254
% Daily Value *
Total Fat 29g 45%
Saturated Fat 19g 93%
Trans Fat 1g Polyunsaturated Fat 2g Monounsaturated Fat 7g
Cholesterol 77mg 26%
Sodium 104mg 4%
Total Carbohydrates 57g 19%
Dietary Fiber 1g 4%
Sugars 46g Protein 3g
Vitamin A 15%
Vitamin C 0%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?
Ingredients

1. FOR THE CUPCAKES
2. 1 cup all-purpose flour
3. 1¼ tsp. baking powder
4. ¼ tsp. salt
5. ⅓ cup sweetened shredded coconut
6. ½ cup unsalted butter, at room temp.
7. ¾ cup granulated sugar
8. 1 egg 1 egg white, at room temp.
9. 1 tsp. vanilla extract
10. ½ cup coconut milk, stired
11. FOR THE FROSTING
12. 1 cup unsalted butter, at room temp.
13. 2½ cups icing sugar
14. 2 tsp. vanilla extract
15. 1 tsp. coconut extract (optional)
16. FOR GARNISH
17. Marshmallows
18. 1/4 cup frosting
19. Red food colouring
20. Sweetened shredded coconut

Instructions

1. FOR THE CUPCAKES
2. Preheat oven to 350 degrees F.
3. In a medium bowl, whisk together flour, baking powder, salt and coconut.
4. In a stand mixer, on medium-high, cream together the butter and sugar until whipped and light in colour (3-5 minutes). Add the eggs, vanilla, and coconut milk mixing until incorporated.
5. Turn the mixer to low and add your flour mixture in 3 batches, being careful not to over-mix.
6. Pour your batter into paper-lined muffin tins and bake for 18-20 minutes until a toothpick, inserted into the center, comes out clean. Cool completely on wire rack.
7. FOR THE FROSTING
8. While your cupcakes bake, beat your butter on high in your stand mixer for 5 minutes, stopping to scrape the bowl as necessary. Slowly add your powder sugar, beating on low.
9. Once incorporated, increase the speed to medium and add vanilla and coconut extract.
10. FOR THE BUNNY EARS
11. Grab 1/4 cup of your frosting, and mix it with 2-3 drops of food colouring until your desired colour is reached. Place in a piping bag.
12. Using kitchen scissors, cut your marshmallows on an angle, and pipe a small line of pink frosting onto the sticky side of the cut marshmallow.
13. TO ASSEMBLE
14. Once your cupcakes are completely cool, ice your cupcakes generously with the frosting. Place two of your marshmallow bunny ears on top and garnish with remaining shredded coconut.

By Lark & Linen Adapted from Brown Eyed Baker
beta
calories 492
fat 29g
protein 3g
carbs 57g
more
Adapted from Brown Eyed Baker lark & linen http://www.jacquelynclark.com/
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