Ingredients
24
24 servings
- •2 ½ cups all-purpose flour
- •2 cups white sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •1 ⅓ cups buttermilk
- •½ cup vegetable shortening
- •1 teaspoon vanilla extract
- •⅛ teaspoon salt
- •4 egg whites
- •2 (16 ounce) packages vanilla frosting, divided
- •sweetened flake coconut, or as needed
- •1 drop red food coloring, or as needed
- •12 whole graham cracker squares (4 cookies each)
- •48 miniature semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
- Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
- Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
- Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
- Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.
Nutritional Facts
Per 24 servings
- Calories: 401
- Carbohydrate: 61g
- Fat: 17g
- Fiber: 2g
- Protein: 3g
- Sugar: 45g
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