Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, cubed and room temperature
  • 1 large egg, room temperature
  • 0.5 cup (120ml) whole milk
  • 2 tsp pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tsp clear vanilla extract
  • 1 cup (75g) unsweetened shredded coconut
  • 12 white candy melts
  • 24 edible black sugar pearls
  • 12 large black heart-shaped sprinkles
  • 24 mini marshmallows

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the 115g of cubed butter and mix on low speed until the texture resembles coarse sand.
  3. Incorporate the egg, milk, and vanilla extract. Beat until just combined to ensure a velvety crumb. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely on a wire rack.
  4. Prepare the frosting by beating 225g of butter until pale and fluffy. Gradually add powdered sugar, clear vanilla, and heavy cream, beating on high until stiff peaks form.
  5. Apply a mound of frosting to each cooled cupcake. Roll the frosted top in shredded coconut to create the 'fur' texture.
  6. Place one white candy melt in the center for the snout. Use a tiny dot of frosting to attach a black heart sprinkle or jelly bean to the melt for the nose. Add sugar pearls for eyes and bisected mini marshmallows for the ears.