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1
Preheat the oven to 350u00b0F. Line two 12-cup muffin pans with paper liners.
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2
Beat butter, sugar and vanilla in large bowl with an electric mixer for 4 mins until light and fluffy.
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3
Add eggs, one at a time, beating well. Sift flour and baking powder, then add to the creamed mixture, alternating with milk (start and finish with the dry ingredients). Spoon into prepared muffin pans, filling each cup 2/3 full.
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4
Bake for 15-20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.
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5
For the buttercream, beat butter with electric beater for 2-3 mins until very pale. On a low speed, beat in powdered sugar and vanilla, alternating with milk. Mix in a little food color to tint a soft green color.
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6
When ready to assemble, pipe a swirl of buttercream on top of each cupcake. Decorate one of the cupcakes with assorted candies as the face and attach lollipop feelers.
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7
Cut gummy snakes in half to make legs. Attach legs to cupcakes (except head) using toothpicks. Place the face onto another cupcake and secure with two toothpicks.
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8
To make coconut 'grass', if desired, place 1-2 bags of flaked coconut into a large resealable bag. Add a little green food color. Seal the bag and knead the coconut until evenly tinted.
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9
Assemble the caterpillar on a board and decorate with additional candies, if desired.
