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For the cupcakes:
Preheat over to 375ºF. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
For the frosting:
In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.
Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe a bulb or swirls on the cooled cupcakes.
To decorate the cupcakes:
To prepare the bunny ears, draw 24 ear patterns on a parchment paper. Flip over on a big plate or cutting board and make sure you can see the pattern through clearly. This is the side you are going to pipe on.
Melt the white chocolate chips in a bowl set over a pan of of barely simmering water, stir until melted and smooth. Transfer to a piping bag and cut off one of the bottom tips to leave a tiny hole.
Squeeze the melted chocolate out of the little opening and onto the parchment paper, along the ear pattern and fill inside. Use a small offset spatula to smooth the surface of the chocolate. Place a toothpick on chocolate, leaving half of the toothpick below the ear to stick into the cupcake. Complete all 24 ears.
Put the plate or cutting board in the freezer for 5 minutes to harden the ears. Remove from the freezer, and gently peel off the ears from the parchment paper.
Insert 2 ears into each cupcake, and adhere 2 black sprinkles and one red M&M on the frosting to make a bunny face.
These cupcakes are all about decoration. My favorites are the monster cupcakes. They are colorful, fun and so easy to achieve the cuteness. No piping skills required. I guarantee you. You can go as crazy as you want. After all they are monsters.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!