Coconut Cupcakes
 
 
Author:
Ingredients
  • marshmallows, regular size
  • pink sugar sprinkles
  • ¾ pound unsalted butter (3 sticks or 1 ½ cups) at room temperature
  • 2 cups sugar
  • 5 extra large eggs at room temperature (or warm in a bowl of hot water for a few minutes)
  • 1 ½ tsp pure vanilla extract
  • 1 ½ tsp pure almond extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
Instructions
  1. Cut each marshmallow diagonally. Dip the centers into the pink sugar sprinkles and set aside.
  2. Preheat oven to 325 F.
  3. In bowl of electric mixer (paddle attachment), cream butter and sugar together until light and fluffy (about 5 minutes). With mixer on low, add the eggs one at a time, scraping down sides of bowl with each addition. Add the vanilla and almond extracts and mix well.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix only until just combined! Carefully fold in 7 ounces only of coconut.
  5. Line a muffin tin with cupcake papers. Fill each cup to the top with batter. Bake for 25 to 35 minutes or until a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  6. Frost with buttercream icing (recipe below) and nestle bunny ears on top.
  7. Sprinkle with the remaining coconut.
Recipe by Just a Smidgen at https://justasmidgen.com/2017/04/17/easter-bunny-cupcakes/