RECIPE FOR EASTER BUNNY CAKE RECIPES

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BUNNY TAILS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bunny Tails Recipe: How to Make It - Taste of Home image

My granddaughters and I came up with this clever and easy idea for Easter. —Kelly Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield about 4 dozen.

Number Of Ingredients 2

1 cup white baking chips, melted
1 cup sweetened shredded coconut

Steps:

  • Drop melted chocolate by teaspoonfuls onto waxed paper or parchment. Sprinkle each generously with sweetened flaked coconut, and let stand until dry.

Nutrition Facts : Calories 29 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 3g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BUNNY CUPCAKES RECIPE - BETTYCROCKER.COM



Bunny Cupcakes Recipe - BettyCrocker.com image

You’re just a hop away from creating these deliciously sweet bunny cupcakes! This recipe is the perfect way to introduce your little ones to a springtime baking project. Not only are these cute-as-button cupcakes fun to make, they’re also a treat to eat. And since they’re made with Betty’s cake mix and fluffy white frosting, you can fuss less with the baking and focus more on the decorating. Marshmallows and pink sugar create the floppiest bunny ears you’ve ever seen and little candy hearts make alarmingly cute bunny noses! Don’t forget the candy eyeballs—they’ll really complete your funny, bunny faces. Hoppy baking!

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped Fluffy White Frosting
12 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes.
  • To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.

Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), SodiumContent 170 mg, SugarContent 24 g, TransFatContent 2 g

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