Spring Cupcakes

Ingredients

 * 1 1/2 cup Flour, cake & pastry -sifted
 * 1 cup Sugar, granulated
 * 2 tsp Baking powder
 * 1/2 tsp Salt
 * 1/2 cup Butter, softened
 * 1/2 cup Milk
 * 2  Eggs
 * 1 tsp Vanilla
 * EASY FLUFFY FROSTING
 * 1/2 cup Corn syrup
 * 1  Egg white
 * 1 tsp Lemon juice
 * FOR EASTER BUNNIES
 * Smarties or M&Ms
 * Licorice or Fruit Roll ups
 * Marshmallows, pink
 * FOR FLOWERPOT CUPCAKES
 * Coconut -shake with 4 drops -green food colouring in jar
 * Gumdrops - cut up

Directions
1 In bowl combine flour, sugar, baking powder and salt. 2 Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed. 3 Spoon batter in 16 large greased or paper lined muffin cups. 4 Bake at 375f for 12 to 16 minutes or till tester inserted in centre comes out clean. 5 Transfer to rack and cool. 6 Easy fluffy icing: in saucepan over high heat, heat corn syrup (or microwave at high for 1 ½ - 2 minutes) till boiling. 7 In bowl, beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks forms, about 4 minutes. 8 Dip tops of cooled cupcakes in icing. 9 Makes: 16 cupcake for easter bunny cupcakes: use smarties or m&ms for eyes, licorice or sliced fruit roll ups for whiskers. 10 Cut pink marshmallows into quarters for ears. 11 For flowerpot cupcakes: sprinkle tops with flaked coconut that has been shaken in a jar with 4 drops green food colouring. 12 Arrange cut up gumdrops to form petals