2
strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1
roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3
green-colored sour candies, separated into strips
Construction paper
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Instructions
Step
1
Heat oven to 350°F. Grease 1 1/2-quart ovenproof bowl (7 1/2 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
Step
2
Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
Step
3
Bake cupcakes 14 to 16 minutes, bowl 45 to 49 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from muffin cups and cake from bowl; place rounded sides up on cooling racks. Cool completely, about 2 hours. If necessary, cut off rounded tops of cakes.
Step
4
Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Step
5
Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Add 1 cup coconut to a 1-quart resealable food storage plastic bag. Add green food color; tint to desired color, shaking bag to blend. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
Step
6
Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered at room temperature.
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Be sure to use a 1 1/2-quart ovenproof bowl to bake the cake. If you are not sure bowl is 1 1/2-quarts, measure the volume by using water to make sure it holds 1 1/2-quarts (6 cups).
Need to bake Bunny Butt Cake in batches? Just cover and refrigerate the batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
You can substitute Betty Crocker™ Super Moist™ Yellow Cake Mix for the white cake mix in this recipe. Be sure to follow the directions on the box for the amounts of water, vegetable oil and eggs. Bake the cupcakes and bowl until a toothpick inserted in center comes out clean.
Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.
Did your Bunny Butt Cake raid the garden for carrots? This Chocolate Bunny Butt Cake variation will satisfy anyone's chocolate craving with chocolate cake mix and crushed chocolate wafer cookie crumbs.
These Bunny Butt Cupcakes have all the sweet fun of an Easter Bunny Butt cake but are easily shareable with a delightful marshmallow and coconut topping.
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Nutrition Facts
Serving Size:1 Serving (Cake, Frosting and Coconut Only)
