Coconut Cupcakes

1. Preheat the oven to 400°F and line two cupcake tins with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
3. In a large mixing bowl, beat the oil and sugar on medium speed for 1 minute.
4. Add the egg, egg whites, coconut milk, coconut extract, and vanilla extract. Mix until combined. (Lumps from the coconut milk are normal.)
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fill cupcake liners ⅔ full and bake for 5 minutes. Reduce the oven temperature to 350°F and continue baking for 13-17 minutes or until a toothpick inserted in the center comes out clean.
7. Remove cupcakes from the tins and place them on a wire rack to cool completely.

Coconut Marshmallow Frosting

1. In a large bowl, beat the butter on medium-high speed for 3 minutes until light and fluffy.
2. Add the sifted powdered sugar, marshmallow fluff, vanilla extract, coconut extract, and salt. Mix on low speed, then increase to medium-high and beat for 1 more minute until fluffy.

Cupcake Decorating

1. Cut each marshmallow in half diagonally with kitchen shears to create bunny ears.
2. Dip the sticky side of each marshmallow into the shredded coconut until well covered.
3. Frost the cooled cupcakes using a piping bag or spatula.
4. Place two marshmallow ears on top of each cupcake.
5. Add a pink M&M as the bunny’s nose.