Bunny Cupcakes

Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.

Sift the flour, baking powder, and salt together. Set aside.

Cream the butter and sugar together for several minutes until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined.

On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed.

Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

For the frosting:
Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed.

Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.

To assemble:
Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.

Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center. Dip the cupcakes into the bowls of sanding sugar.

Place the ears onto each cupcake. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.