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Blueberry Banana Pecan Overnight Oats

 Blueberry Banana Pecan Overnight Oats Blueberry Banana Pecan Overnight Oats These Blueberry Banana Pecan Overnight Oats are a delicious, nutritious, and easy-to-make breakfast that you can prepare the night before. With the natural sweetness of bananas, the freshness of blueberries, and the crunch of pecans, this oatmeal will keep you satisfied all morning long. Ingredients ½ cup rolled oats ½ cup almond milk (or any milk of your choice) ¼ cup Greek yogurt (or dairy-free yogurt for a vegan option) 1 tablespoon chia seeds (optional, for added fiber) 1 tablespoon honey or maple syrup (optional, for sweetness) ½ ripe banana, mashed ½ cup fresh or frozen blueberries 2 tablespoons chopped pecans ½ teaspoon ground cinnamon ¼ teaspoon vanilla extract Instructions 1. Mix the Ingredients: In a mason jar or bowl, combine the rolled oats, almond milk, Greek yogurt, chia seeds (if using), honey or maple syrup, mashed banana, cinnamon, and vanilla extract. Stir well to comb...
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Light Coconut Cream Easter Bunny Cupcakes

 Light Coconut Cream Easter Bunny Cupcakes


Light Coconut Cream Easter Bunny Cupcakes

These adorable and fluffy Easter bunny cupcakes are perfect for celebrating the holiday! The light coconut cream frosting adds a tropical twist, and the decorations make them irresistibly cute.

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup light coconut milk
  • ½ cup shredded coconut (optional for extra coconut flavor)

For the Coconut Cream Frosting:

  • 1 cup heavy cream, chilled
  • ½ cup light coconut cream (from a can)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Decorations:

  • Shredded coconut (for "fur")
  • Pink jelly beans (for noses)
  • Mini marshmallows (for cheeks)
  • White chocolate chips (for teeth)
  • Candy eyes
  • Pink candy melts or paper cutouts (for ears)

Instructions

1. Bake the Cupcakes:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the light coconut milk. Stir until just combined. If using shredded coconut, fold it in gently.
  5. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cupcakes to cool completely on a wire rack.

2. Make the Coconut Cream Frosting:

  1. Chill your mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips properly.
  2. In the chilled bowl, whip the heavy cream on medium-high speed until soft peaks form.
  3. Add the light coconut cream, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Refrigerate until ready to use.

3. Decorate the Cupcakes:

  1. Spread or pipe the coconut cream frosting onto the cooled cupcakes.
  2. Sprinkle shredded coconut over the frosting to create a "furry" bunny look.
  3. Assemble the bunny faces:
    • Place a pink jelly bean in the center for the nose.
    • Add two mini marshmallows below the nose for cheeks.
    • Insert two candy eyes above the nose.
    • Use a small piece of white chocolate (or fondant) as teeth below the marshmallows.
  4. For the ears, either shape pink candy melts into ear shapes or use paper cutouts. Insert them into the top of the frosting.

Tips for Success

  • Coconut Cream: If your canned coconut cream separates, stir it well before using. Chill it beforehand for a firmer consistency.
  • Custom Decorations: Feel free to use different candies or edible decorations to create unique bunny faces.
  • Storage: Store decorated cupcakes in an airtight container in the refrigerator for up to 3 days.

Enjoy these light and fluffy coconut cream Easter Bunny cupcakes—they're as fun to make as they are to eat! 🐰🧁

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