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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 2 |
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These are such cute cupcakes for Easter! Your family will love them. My family went crazy when I made them. Ingredients:
2 1/2 cups all-purpose flour |
2 cups white sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/3 cups buttermilk |
1/2 cup vegetable shortening |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
4 egg whites |
2 (16 ounce) packages vanilla frosting, divided |
sweetened flake coconut, or as needed |
1 drop red food coloring, or as needed |
12 whole graham cracker squares (4 cookies each) |
48 miniature semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. 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. Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
4. 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. 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.
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