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Frost a cupcake with fluff frosting.
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Press a circle of coconut grass on top.
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Nestle the malted eggs on top of the grass.
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Gently press the peep onto the center of the grass.
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Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge.
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Place egg next to chick.
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Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
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(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.)
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Put tins on a baking sheet.
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Set aside.
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Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.
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Add the eggs and yolks, one at a time, pulsing after each addition.
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Add the milk, water, and vanilla and process to blend.
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Whisk both flours, baking powder, and salt in a medium bowl.
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Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition.
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Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
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Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
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Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes.
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Cool slightly in tin, and turn out of tin when cool enough to handle.
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Cool cupcakes completely on a rack before frosting.
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Inactive Prep Time: 30 minutes
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Ease of preparation: easy
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Whisk the milk and vanilla extract together in a small bowl.
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Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated.
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Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes.
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(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
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Add the fluff and salt and reduce the speed to low.
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Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated.
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Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes.
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Frost cupcake immediately.
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Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
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Place a mesh rack on top, if available.
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Put coconut in a shallow bowl.
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While tossing with a large spoon, add food coloring drop by drop until the desired color is reached.
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A little more green than yellow makes a pretty grass color.
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Add a few tablespoons water to moisten the mixture and help disperse the color evenly.
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If the color is too dark, add additional water, as needed, to dilute to the desired color.
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Drain the coconut in a sieve or strainer.
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Spread the coconut in an even layer on the rack, or directly on the lined baking sheet.
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Place in the oven until dry, about 10 to 15 minutes.
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Use immediately, or store in covered container for up to 3 days.
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Cook's Note: Food coloring can be messy and can stain your skin.
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To prevent this, wear latex gloves.
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You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
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Click here for the next cupcake.
