2 large EGGS
1/4 cup butter, softened to room temperature
1/4 cup canola oil
3/4 cup granulated sugar
1/2 Tbsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 Tbsp. baking powder
1/2 cup + 2 Tbsp. buttermilk
1 1/2 cups unsalted butter, softened to room temperature
4 1/2 cups powdered sugar, sifted
5 Tbsp. heavy cream or milk
1 Tbsp. vanilla extract
1 pinch fine table salt
2 cups sweetened shredded coconut
12 large marshmallows
1/2 cup pink sanding sugar
24 semi-sweet mini chocolate morsels
1 Tbsp. pink fondant
1.) PREHEAT oven to 350°F. LINE muffin pan with 12 cupcake liners.
2.) COMBINE butter, canola oil and sugar in a bowl of a stand mixer. MIX until well combined and creamy.
3.) ADD eggs, one at a time. MIX well after each addition. STIR in vanilla extract.
4.) WHISK together flour, baking powder and salt in a separate medium bowl.
5.) ADD buttermilk, 1/4 cup at a time, ALTERNATING with flour mixture and MIXING with large spoon until just combined after each addition. Do not over mix.
6.) DIVIDE batter between lined cupcake molds. BAKE for 18-22 minutes or until golden brown.
7.) REMOVE from oven and let cool on a wire rack.
8.) To make buttercream frosting, MIX unsalted butter, powdered sugar, heavy cream, vanilla extract and fine table salt; use a whip attachment, starting slowly and gradually increasing the speed until light and fluffy. ADD more cream or powdered sugar as needed to get the desired consistency.
9.) FOR DECORATION
— ICE cupcakes with the whipped white frosting.
— COVER each iced cupcake evenly with coconut flakes.
— CUT marshmallows in half diagonally and DIP cut sides into pink sugar.
— PLACE two marshmallow halves onto each cupcake to make ears.
— PLACE two chocolate morsels onto each cupcake to make eyes.
— ROLL a 1/2 inch ball of fondant in the pink sugar. PLACE on cupcake to make a nose.Back to Recipes