Easter Bunny Cupcakes

DIRECTIONS

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.