Vanilla Cupcakes

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add vanilla.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
7. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
8. Bake for 22-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
9. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Vanilla Frosting

1. Cream the butter until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
3. Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Edible Moss

1. Preheat oven to 200º F.
2. Place pack of graham crackers in food processor and blend until fine crumbs. You can also crush graham crackers in a plastic baggie with a rolling pin.
3. Put a few drops of green food coloring in a small bowl and dilute it with some vanilla extract before mixing it into graham crackers. Repeat this process until you like the shade of green.
4. Spread graham cracker moss onto parchment lined baking sheet and place in oven for about 5 minutes until slightly toasted.
5. Pour graham cracker mixture into the other small bowl.
6. Carefully dip each cupcake into the graham crackers so it is fully covered. Place cupcakes in the fridge to chill.

Chocolate Bunnies

1. Melt chocolate wafers in a double boiler or in the microwave. Transfer melted chocolate to a piping bag and carefully pipe it into the bunny mold.
2. Let chocolate bunnies set.
3. Once chocolate bunnies are set use a soft brush to dust each chocolate bunny in gold luster dust, making sure you brush all of its edges and crevices. I recommend placing the bunnies on a parchment lined baking sheet or plate, brushing them with gold luster dust, and then carefully picking them up to dust their edges and little crevices until they are fully covered.
4. Fill a piping bag or small plastic bag with its tip cut off with remaining frosting
5. Stand chocolate Easter bunny on top of moss covered cupcake and pipe a small dollop of frosting either underneath or behind it to help adhere and support it. Repeat this process until all bunnies are atop a cupcake.
6. Chill until ready to serve.
7. Enjoy!