Bunny Ears Cupcake

It's the Easter BUNN-y, get it? Ok, sooo dad jokes aside, this little cutie pie is a Bunner's tradition at Easter time and a favourite with all kids, big and small. 

Carrot cupcake with maple cream cheese frosting & pink sugar-dipped, marshmallow bunny ears - you just can't go wrong!

Ingredients:

Cake: Bunner’s all purpose flour blend (chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), baking powder, xanthan gum, salt, dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), cinnamon, ginger, nutmeg, applesauce, vanilla, coconut milk (coconut cream, water, sunflower lecithin, guar gum, polysorbate 60, sodium metabisulphite), apple cider vinegar, toasted coconut, shredded carrots. Maple Cream Cheese Frosting: Powdered sugar, shortening (canola oil, palm oil, mono and diglycerides), coconut cream (coconut milk, water, guar gum, polysorbate 60, sodium metabisulphite), salt, vanilla, maple flavour, shredded coconut. Marshmallow Bunny Ears: vegan marshmallows (tapioca syrup, cane sugar, filtered water, tapioca starch, carrageenan, soy protein, vanilla),sugar, color.