Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Frosting:
1/2 cup unsalted butter, softened
2 cups icing sugar
1 tsp vanilla extract
2-3 Tbsp milk
For Decoration:
White marshmallows (for ears)
Pink sprinkles
Mini chocolate chips or candy for eyes
Pink jellybeans or pink candy for the nose
METHOD:
Preheat your oven to 175°C, and line a muffin tin with cupcake liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Bake the cupcakes: Divide the batter evenly among the cupcake liners and bake for 18-20 mins, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the frosting: In a large bowl, beat the butter until creamy. Gradually add the icing sugar, beating until smooth. Mix in the vanilla extract and enough milk to reach your desired consistency.
Decorate the cupcakes:
Frost the cooled cupcakes with the buttercream frosting.
For the bunny ears, cut white marshmallows in half diagonally and dip the sticky side into pink sprinkles. Place the ears on top of the cupcakes.
Use mini chocolate chips or candy eyes for the eyes.
Add a pink jelly-bean or pink candy for the nose.