Adorable Easter Bunny Cupcakes

Coconut cupcakes
0 Pre-heat your oven to 400 Fahrenheit and line 2 cupcake pans with cupcake liners
1 Mix the dry ingredients in a medium sized bowl for 1 minute with a whisk to aerate them. Set aside.
2 Over a large bowl of a stand mixer, (or with a hand mixer and a mixing bowl), mix oil and sugar for 1 minute in medium speed. Add egg and egg whites, coconut milk, coconut extract, vanilla extract and mix. Lumps from the coconut milk will be visible in the batter, this is completely fine.
3 Incorporate the dry ingredients to the wet ingredients and mix until just combined.
4 Fill the cupcake liners 2/3 full with cupcake batter and bake cupcakes for 5 minutes, then lower the oven temperature to 350 Fahrenheit and continue baking for an additional 13-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5 Remove the cupcakes from the cupcake tins as soon as you're able to do it without burning, and place them on a cooling rack to cool completely.
Coconut Marshmallow frosting
6 Over a large bowl, cream butter for 3 minutes in medium-high speed, until light and fluffy.
10 Add the sifted powdered sugar, marshmallow fluff, vanilla extract, coconut extract and salt, and start mixing in low speed, then turn the speed to medium high and mix for an additional minute, or until your frosting looks light and fluffy.
Cupcake decorating
11 Take a marshmallow and cut it in half diagonally using kitchen shears. You should end up with 2 triangle-shaped pieces.
12 Place the shredded coconut in a small bowl and dip the sticky side of each marshmallow into the coconut, until well covered.
13 Don't let the marshmallow halves standing for too long, or the stickiness starts to dry out. If this happens, add a drop of water to them and spread with your finger where the coconut should be sticking.
14 Use a piping bag or a spatula to frost your cupcakes, then place 2 bunny ears on top of the frosted cupcakes and a pink candy as a nose.