• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until light and fluffy.
• While the butter and sugar are mixing, whisk together the flours, baking soda, baking powder and salt.
• Set aside.
• With the mixer on low, add the eggs to the sugar/butter mixture one at time until completely incorporated.
• Add the milk and vanilla.
• Slowly add the flour mixture until well mixed.
• Turn the mixer off and fold in the crushed candy.
• Line a cupcake tin with cupcake liners and fill each halfway with batter.
• Bake in a 350 oven for 20-25 minutes or until a cake tester comes out clean.
• Allow to cool in the pan for 2-3 minutes and then transfer to a wire rack to cool completely.

For the frosting:

• In the bowl of a stand mixer, beat the butter until light and creamy, slowly add 2 cups of confectioners’ sugar until well blended.
• Add the milk, vanilla and then slowly add the remaining sugar.
• Turn the mixer on med-high and beat until fluffy and white.
• Turn the mixer down low and stir in the food coloring until the desired color is achieved.
• Store in an airtight container for up to 2 days at room temperature.

To decorate:

• Cut the heads off the bunnies and discard the bodies.
• Pipe a small dot of frosting in the middle of the cupcake and gently press on bunny head onto the frosting.
• Using a “grass” tip, pipe the frosting all around the top of the cupcake to make it look as if the bunny is peaking out of tall grass.
• Decorate with sprinkles if desired.
• Repeat procedure until all the cupcakes are decorated.