2cupssweetened shredded coconut200g, approximately
For the Cake:
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
Divide the mixture into cupcake papers
Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the buttercream:
Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag
Roll in coconut
Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
Roll fondant into small balls. Wet and roll in sanding sugar.
Place ears, noses and eyes on the cupcakes and serve!
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Baking papers come in different sizes and everyone’s oven is slightly different. I like to turn my pan halfway through baking and toward the end of the baking time I keep a close eye on the oven.
Once the centers are springy and a toothpick comes out clean the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist!
You can make a few tablespoons of THICK buttercream by adding more powdered sugar to your buttercream and mixing it in with a spatula. This can be rolled for the noses instead of the fondant for those of you who are not fans/don't have it on hand.