A Hoppy Easter Cake Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies. (Culinary.net) This Easter, bring smile and laughter to your loved ones with a delicious and colorful Easter Bunny Butt Cake. This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. Find more creative and scrumptious holiday recipes at Culinary.net.
Easter Bunny Butt Cake Servings 10-12 Nonstick cooking spray perature 2 eggs, plus 4 egg whites, at room tem nut coco 3/4 cup cream of 1/2 cup crushed pineapple, drained 2 teaspoons coconut extract 1 teaspoon vanilla extract 2 1/4 cups flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt temperature 12 tablespoons unsalted butter, at room Buttercream Frosting: cups powdered sugar 3 sticks unsalted butter, softened 2 tablespoons milk 3 teaspoon vanilla extract 1 teaspoon coconut extract 1/2 4 thin pretzel sticks coconut 1 bag (10 ounces) sweetened shredded 8 drops green food coloring 2 large round chocolate candy melts 6 chocolate chips ish mini candy-coated chocolate eggs, for garn
Heat oven to 325 F. oven-safe glass bowl with nonstick Line muffin pan with four paper liners. Spray cooking spray. of coconut, pineapple, coconut ex In large bowl, whisk eggs, egg whites, cream tract and vanilla extract until combined. powder and salt until combined. In food processor, pulse flour, sugar, baking Add remaining butter. Pulse until Add 6 tablespoons butter. Pulse until combined. coarse meal forms. r meal. Add half of egg mixture. Beat In large mixing bowl, add coarse flour butte combined. until 1-2 minutes. Add remaining egg mixture; beat or until done. Cool completely. tes, Fill each muffin cup 2/3 full. Bake 18-20 minu bowl. Bake 1 hour, 40 minutes, Pour remaining batter into prepared oven-safe or until done. Cool completely. , add powdered sugar and butter; To make buttercream frosting: In large bowl ut extract; beat until creamy. beat until fluffy. Add milk, vanilla extract and cocon removes from bowl. If cake cake Turn bowl upside-down on cake stand until cake. Frost n. needs leveled, turn cake over and trim to flatte sticks, press into base of el pretz Remove wrappers from cupcakes. Using two e bunny feet. Frost feet. creat to cupcakes and anchor to bottom rim of bowl cake top in half. Using one in muff Cut Take third cupcake and cut muffin top off. cupcake to form toes. full of m pretzel stick, anchor one muffin top half at botto toes. Frost Repeat with second muffin top half for other foot. stick to butt area of cake to make Attach final cupcake with remaining pretzel tail. Frost tail. cake. Press chocolate candy melts Apply 1 1/2 cups shredded coconut all over . Add chocolate chips to resemble into bottoms of bunny feet to resemble foot pads pads for toes. green food coloring. Toss in bag Place remaining coconut in plastic bag. Add cake for grass. Decorate grass with until coconut is colored. Spread around base of chocolate eggs. off excess. Scooping directly from Tips: Spoon flour into dry measuring cup and level 1 tablespoon additional milk Add s. bag compacts flour, resulting in dry baked good y. n stenc consi if frosting is too stiff. Keep adding until desired
| Michiana House and Home | April 2021 | 21
