Easter Bunny Cupcake

Ingredients:

Vanilla cupcakes

• 2 and 2/3 cups sugar
• 220 g butter, cut into 2.5 cm pieces.
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2.5 tsp vanilla extract
• 2 and 2/3 cups premium flour
• 1 and 1/3 tbsp. cake flour
• 4 tsp baking powder
• 0.5 tsp fine salt

Decorating

• About 1 cup marshmallow frosting, recipe below
• 1 white sponge cake "Snezhok"
• 2 standard marshmallows
• Grated coconut
• 2 straws
• 2 pink candy eyes
• 1 pink gummy bear
• 4 mini marshmallows
• 1 small piece of black licorice rope
• 4 small pieces of sour red gummy straws

Marshmallow glaze

• 1/4 cup whole milk
• 2 tsp vanilla extract
• 10 tbsp butter, room temperature
• 5 cups powdered sugar
• 0.5 cups creamy marshmallows
• A pinch of fine salt

Preparation:

1. Frost the cupcake. Place a sponge snowball on top. Lightly pinch the marshmallows to make the bunny's ears and spread a little frosting on them. Roll them in coconut. Carefully insert straws into the marshmallows and push them into the sponge to make the bunny's ears. Apply a little frosting to the eyes and press them just below the ears. Frost a pink jelly bean and give the bunny a nose. Frost mini marshmallows and glue them around the nose to make the muzzle and teeth. Place a piece of licorice rope just above the teeth. Dip red straws in frosting and attach them under the nose to make whiskers.
2. Preheat oven to 350°F (175°C). Line two 12-cupcake pans with paper liners. To prevent the cupcakes from sticking when they rise, lightly spray the tops of the pans with cooking spray. Place the pans on a baking sheet.
3. Vanilla cupcakesIn a food processor, beat the sugar and butter, scraping down the sides of the bowl as needed, until creamy, 1-2 minutes. Add the eggs and yolks one at a time, beating well after each addition. Add the milk, water, and vanilla and beat again.
4. In a medium bowl, combine the flours, baking powder, and salt. Add the flour mixture to the butter mixture in 3 additions, beating and scraping down the sides of the bowl as needed after each addition. Knead until smooth and pancake-like in consistency, about 2 minutes.
5. Divide the batter evenly among the prepared cupcake liners, filling them three-quarters full. Bake until the cupcakes are golden brown and spring back when lightly pressed, 18-25 minutes. Cool slightly in the pans, then turn them out onto a wire rack and cool completely before frosting.
6. Marshmallow glazeIn a small bowl, whisk together the milk and vanilla extract. In another medium bowl, beat the butter and sugar with a mixer on low speed. Increase the speed to high and beat until light and fluffy, about 5-7 minutes. Stop the mixer occasionally and scrape down the sides of the bowl with a spatula.
7. Add creamy marshmallow and salt and reduce mixer speed to low. Add the milk and vanilla mixture, scraping down the sides of the bowl and mixing. Increase the speed back to high and beat rapidly until the frosting is fluffy, about 1-2 minutes. Use the marshmallow frosting immediately.