Ingredients

• 2.5 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 1.33 cups buttermilk
• 0.5 cups vegetable shortening
• 1 teaspoon vanilla extract
• 0.13 teaspoons salt
• 4 large egg whites
• 2 , 16 ounce
• 2 cups sweetened flake coconut , or as needed
• 1 drop red food coloring , or as needed
• 12 whole graham cracker squares , 4 cookies each
• 48 miniatures semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk flour, sugar, baking powder, and baking soda together in a large bowl until well combined. Beat in buttermilk, vegetable shortening, vanilla, and salt until thoroughly combined. Beat in egg whites until incorporated. Pour batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Cool.
4. 4 Frost cupcakes with 1 frosting container; sprinkle tops with coconut.
5. 5 Place ½ remaining frosting package in a bowl; tint with red food coloring until pink. Set aside remaining ½ package white frosting for decorating.
6. 6 Break graham crackers into 48 individual cookies; cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with reserved white frosting; frost 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 cupcake for a nose.

Nutrition per serving