Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)
Somehow it’s approaching the end of another month again. How did that happen?
Wow, is it just me or is 2018 passing lightning fast? It’s already almost the first of April you guys and coincidentally that’s also Easter Sunday this year. I’ve already ranted about my confusion over Easter’s jumping date on the calendar every year so I won’t go into that, but I am curious, are you getting sunny weather yet? I’ve heard some of my blogger friends over in Colorado and even Montana are still getting snow up in the mountains. Spring seems to be taking it’s sweet time getting here this year, at least for this area.
Since it’s almost Easter I had to share some fun sweets. (Hey, It’s for the children. 😉 ) I wanted to share even more this year, but as usual the time has been creeping up on me so I’m cramming them in before it’s too late. I’ll still probably sneak in at least one or two more before the month is over, but I wanted to share these for the weekend.
So I’m the type of person who really loves to get absorbed into a craft or decorating project and I’ve been know to spend days on a single cake or gingerbread house, but sometimes a long drawn out project just doesn’t fit on the agenda, you know? Besides, I’m also a huge fan of simple and easy ways to get adorable treats and I know you guys are too.
That’s why I’m really excited to share these because the decorating is so simple a child can do it. In fact, these are a great recipe to make with the little ones. I mean, what kiddo wouldn’t love turning plain vanilla cupcakes into fluffy Easter bunnies???
Heres the gameplan; bake these soft vanilla coconut cupcakes, stir up the fluffy marshmallow frosting while they cool, then grab some pink sugar and marshmallows and cut the mallows diagonally with your kitchen scissors then dip ’em in the sugar to make your ears. Presto! Frost the cupcakes and sprinkle with coconut shreds (or not if you’re not a fan) then stick on the ears and devour. Super easy, right?
I hope you’re getting some nice weather and that your Easter this year is full of warm breezes and sunny blue skies! Let me know if you make these. Oh, and if you do it always makes my day to see your recreations of my recipes. Tag me in a photo!
Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)
Ingredients
- 1/2 cup vegan "butter" or organic vegetable shortening room temp
- 1 cup sugar
- 2 teaspoons lemon juice
- 1 (13.5 ounce) can full-fat coconut milk
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups flour
Frosting:
- 3 1/2 cups powdered sugar
- 1/2 cup vegan "butter" or organic vegetable shortening room temp
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon almond milk
- 1 teaspoon coconut extract optional
Optional Toppings:
- shredded coconut
- about 12 large gelatin free marshmallows
- pink sugar sprinkles
Instructions
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Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. In bowl of stand mixer, cream butter and sugar together. Add the lemon juice and coconut milk and beat until combined, then add all other ingredients for cake batter and mix until smooth.
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Divide batter into the cupcake slots as evenly as possible. Bake for 25 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.
For Frosting:
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Beat butter in a large mixing bowl until creamed. Add vanilla and coconut extracts, salt, and powdered sugar one cup at a time. Add the coconut cream beat until light and fluffy, about 3 minutes.
Assemble:
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Use a sharp pair of kitchen scissors to cut each of the marshmallows diagonally. Dip the cut edges where it sticky into the pink sugar and press down to coat.
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Use a knife or spatula to frost cupcakes or pipe frosting with a piping bag if you prefer. Sprinkle with coconut shreds if desired and top with your bunny ears.
