# Zutaten:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
09 - 1/2 cup unsweetened shredded coconut
→ Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt
→ Decorations
15 - 1 1/2 cups sweetened shredded coconut
16 - 12 large marshmallows
17 - 24 mini marshmallows for bunny feet
18 - Pink food coloring, optional
# Zubereitung:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 2 to 3 minutes. Beat in eggs one at a time, then add vanilla extract.
04 - Add flour mixture in 2 parts, alternating with milk, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly among cupcake liners, filling approximately two-thirds full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - Beat softened butter until creamy. Gradually mix in powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
07 - Apply frosting generously to cooled cupcakes.
08 - Place sweetened coconut in a shallow bowl. Roll frosted cupcakes in coconut, pressing gently to ensure full coverage.
09 - Place one large marshmallow in the center of each cupcake to resemble the bunny tail.
10 - Using a toothpick, dab pink food coloring onto mini marshmallows to create paw pads, if desired. Attach two mini marshmallows at the base of each large marshmallow using a small amount of frosting as adhesive to form the bunny feet.
11 - Arrange cupcakes on a serving platter and serve immediately.
