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1
Make cupcakes: Preheat oven to 350F.
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2
Line standard muffin tins with paper liners, and coat liners with cooking spray.
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3
Whisk together flour, baking powder, and salt.
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4
With an electric mixer on medium-high speed, beat butter, sugar, vanilla-bean seeds, and zest until pale and fluffy.
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5
Reduce speed to medium; add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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6
Reduce speed to low; add flour mixture in three batches, alternating with two additions of buttermilk.
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7
Beat in vanilla extract.
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8
Divide batter evenly among lined cups, filling each three-quarters full.
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9
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
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10
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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11
Decorate cupcakes: Gently peel liners off cooled cupcakes.
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12
Spread buttercream on top of a cupcake; invert onto a small dish.
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13
Using an offset spatula, spread buttercream over sides of cupcake, then generously spread more over inverted bottom to create a dome shape.
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14
Place toasted coconut in a bowl.
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15
Holding cupcake dish at an angle over the bowl, press coconut into frosted top and sides of cupcake, letting excess fall back into bowl.
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16
With kitchen tweezers, press 2 black licorice pieces into each cupcake for eyes.
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17
Insert an almond for a beak.
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18
Arrange 3 red licorice pastels on top for the comb and 2 at either side of base for feet.
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19
Cupcakes are best served the same day they are decorated; keep at room temperature.
