Vanilla Bunny Ear Cupcakes
Yield: 12 cupcakes
Active Time: 30 minutes
Total Time: 50 minutes
For the cupcakes
2 (11.5-ounce) boxes Simple Mills Vanilla Cupcake & Cake Almond Flour Mix
⅓ cup vegetable oil
⅓ cup water
1 tablespoon vanilla extract
For the frosting and bunny ears
2 (10-ounce) containers Simple Mills Organic Vanilla Frosting
2 cups shredded coconut
Pink food coloring
Assorted tropical fruit (mango, papaya, pineapple, or cantaloupe)
12 cupcake liners
Make cupcakes according to package directions; cool completely. Scoop a generous amount of frosting onto the center of each cupcake; slightly spread to just cover the top. (Be sure to save half of one container.) Place shredded coconut on a plate and dip the frosted cupcake into coconut to coat.
Make the frosting and bunny ears
Mix pink food coloring with remaining frosting and place into a piping bag. If you don’t have one, just add frosting to a small plastic bag and snip off one of the corners.
Cut fruit into ¼-inch thick slices. Using a paring knife or bunny ear cookie cutter, cut fruit into bunny ears. Make a 1 ½-inch deep slit in the top center of each cupcake, then insert ears into the slit just before serving. As a final touch, use pink frosting to add a line for the inner ear detail.