Easter Basket Cupcakes

INGREDIENTS

8 oz

white fondant

1/2 cup

raspberry jam

1 1/4 cups

shredded coconut

Green food coloring

1 cup

candy eggs or other Easter candies

6 oz

butter (at room temperature)

4 3/4 oz

granulated sugar ((2/3 cup))

5 oz

brown sugar ((2/3 cup))

eggs (at room temperature)

2 tsp

vanilla extract

8 oz

buttermilk ((1 cup), at room temperature)

4 oz

sour cream ((1/2 cup), at room temperature)

2 tbsp

water

7 4/5 oz

all-purpose flour ((1¾ cups))

3 oz

unsweetened cocoa powder ((1 cup))

1 1/2 tsp

baking soda

1/2 tsp

salt

egg whites

14 oz

granulated sugar ((2 cups))

1 lb

unsalted butter (soft but still cool)

1 tbsp

vanilla extract

1/4 tsp

salt