Snow Bunny Cupcake
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
32
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 small
Straw (pieces red sour)5 cups
Sugar (confectioners')10 tbsps
Unsalted Butter (softened)2 large
Egg2 large
Egg Yolk2 cup
Milk2 cup
Water2 tsps
Pure Vanilla Extract2.666667 cups
All-Purpose Flour1.333333 cups
Cake Flour4 tsps
Baking Powder1 cup
Whole MilkDirections:
1
Frost cupcake
2
Top cupcake with snowball snack cake
3
Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting
4
Dip them into shredded coconut
5
Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears
6
Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears
7
Frost the back of the jelly bean and place below eyes for the nose
8
Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth
9
Place the licorice dot just above the teeth
10
Dip the straws in frosting and place under the nose to make whiskers
11
Preheat oven to 350 degrees F
12
Line two 12-cup cupcake tins with paper liners
13
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans
14
) Put tins on a baking sheet
15
Set aside
16
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes
17
Add the eggs and yolks, one at a time, pulsing after each addition
18
Add the milk, water, and vanilla and process to blend
19
Whisk both flours, baking powder, and salt in a medium bowl
20
Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition
21
Process until the batter is very smooth and pourable like pancake batter, about 2 minutes
22
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full
23
Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes
24
Cool slightly in tin, and turn out of tin when cool enough to handle
25
Cool cupcakes completely on a rack before frosting
26
Whisk the milk and vanilla extract together in a small bowl
27
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated
28
Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes
29
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula
30
) Add the fluff and salt and reduce the speed to low
31
Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated
32
Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes
33
Use immediately