Bunny Patch Cupcakes

I've been asked to review 150 BEST CUPCAKE RECIPES By:  Julie Hasson. I'm going to make it quick and easy for you ...... I love this book!!

Everyone knows that cupcakes are the perfect dessert. Bakery shops and television shows dedicated to showcasing cupcakes continue to flourish. It doesn’t matter whether you’re four or 40 — cupcakes have universal appeal. 

I'm looking forward to trying: 
Chocolate Peanut Butter Cupcakes
Green Tea Cupcakes
French Toast Cupcakes
Boston Cream Cupcakes
Blueberry Apricot Cupcakes
S'more Cupcakes
Pink Lemonade Cupcakes
Confetti Cupcakes
Cookies and Cream Cupcakes 

Julie’s cupcake and frosting recipes are so easy and appealing you’ll want to try them all. This new edition features not only a new cover treatment and interior redesign but also 25 bonus vegan recipes that will be showcased as a new chapter. In addition, there are 8 new photos, bringing the total photo count to 24.

Also included are decorating tips and techniques for everything from rustic to fancy cupcakes, as well as themed decorating ideas for occasions from Valentine’s Day to weddings and birthdays.

A tools and equipment glossary and an ingredients glossary make this a truly complete cupcake baking guide. So bring the baked goodness and delight of cupcakes into your home today with this collection of outstanding recipes.

Ingredients for White Cupcakes:
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons coconut rum
1/2 teaspoon vanilla
2/3 cup milk

Directions:
1. Preheat oven to 350 degrees.
2. Line muffin pan with paper liners.
3. In a small bowl, whisk together flour, baking powder and salt.
4. In a large bowl, whisk together sugar, butter, eggs, rum and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating just until smooth.
5. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan let cool completely on rack.

I baked my cupcakes in mini-muffin pans with paper liners. Bake for 12 minutes. To decorate, I used a plain vanilla frosting from the grocery store and mixed in a few drops of green food coloring. Using a decorating tip, Wilton234, I piped on grass with and then added some bunny sugar decorations.