Bunny Butt Easter Cupcakes Recipes

Steps:

• Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
• For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
• For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
• With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
• Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.

Steps:

• Heat oven to 350° F. Place a paper baking cup in each of 18 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
• Frost cooled cupcakes with frosting. Place miniature marshmallow on center of each cupcake. Press coconut on top of each cupcake around marshmallow, leaving marshmallow clearly visible.
• Microwave candy coating in microwavable bowl uncovered on High 1 to 2 minutes or until completely melted, stirring every 30 seconds. Place piece of foil or waxed paper on flat surface. Use 1/4 or 1/2 teaspoon to spoon 36 oval-shaped dollops of melted coating onto foil. Cool until set, about 5 minutes.
• Use remaining coating to make pink pads of bunny feet; add 1 drop food color. If coating gets hard, pop it into microwave 10 to 20 seconds. Place in resealable food-storage plastic bag, and cut very small end off corner of bag. Pipe pink pads of feet onto white dollops. Cool completely, about 5 minutes.
• Gently peel bunny feet off foil or waxed paper. Place 2 bunny feet onto each cupcake, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
• Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
• Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
• Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
• Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
• Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
• Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
• Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
• Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
• Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
• Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
• Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.