Name: Cute Bunny Cupcakes
Prep time: 1 h
Cook time: 1 h
Yield: 24
Ingredients: All-purpose flour - 2 ½ cups; White sugar - 2 cups; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Buttermilk - 1 ⅓ cups; Vegetable shortening - ½ cup; Vanilla extract - 1 teaspoon; Salt - ⅛ teaspoon; Egg whites - 4; Vanilla frosting, divided - 2 (16 ounce) packages; Sweetened flake coconut, or as needed - 2 (16 ounce) packages; Red food coloring, or as needed - 1 drop; Whole graham cracker squares (4 cookies each) - 12; Miniature semisweet chocolate chips - 48

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Cute Bunny Cupcakes

1. All-purpose flour - 2 ½ cups

2. White sugar - 2 cups

3. Baking powder - 1 teaspoon

4. Baking soda - ½ teaspoon

5. Buttermilk - 1 ⅓ cups

6. Vegetable shortening - ½ cup

7. Vanilla extract - 1 teaspoon

8. Salt - ⅛ teaspoon

9. Egg whites - 4

10. Vanilla frosting, divided - 2 (16 ounce) packages

11. Sweetened flake coconut, or as needed - 2 (16 ounce) packages

12. Red food coloring, or as needed - 1 drop

13. Whole graham cracker squares (4 cookies each) - 12

14. Miniature semisweet chocolate chips - 48

How to cook deliciously - Cute Bunny Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

2. Stage

Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.

3. Stage

Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.

4. Stage

Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.

5. Stage

Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.