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Easter Bunny Butt Cake – Good Life Household Journal

By Culinary.internet

This Easter, rejoice along with your family members with a scrumptious and colourful Easter Bunny Butt Cake. It may possibly carry smiles and laughter whereas placing everybody in a light-weight, joyful temper.

This cake is enjoyable and vibrant with a fluffy, moist inside. Full with chocolate sweet eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to color an image of the Easter bunny. 

Easter Bunny Butt Cake

Servings: 10-12

            Nonstick cooking spray

2          eggs, plus 4 egg whites, at room temperature

3/4       cup cream of coconut

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

12        tablespoons unsalted butter, at room temperature

Buttercream Frosting: 

3          cups powdered sugar

2          sticks unsalted butter, softened

3          tablespoons milk

1          teaspoon vanilla extract

1/2       teaspoon coconut extract

4          skinny pretzel sticks

1          bag (10 ounces) sweetened shredded coconut

8          drops inexperienced meals coloring

2          massive spherical chocolate sweet melts

6          chocolate chips

mini candy-coated chocolate eggs, for garnish

Warmth oven to 325 F. 

Line muffin pan with 4 paper liners. Spray oven-safe glass bowl with nonstick cooking spray.

In massive bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract till mixed. 

In meals processor, pulse flour, sugar, baking powder and salt till mixed. Add 6 tablespoons butter. Pulse till mixed. Add remaining butter. Pulse till coarse meal kinds.

In massive mixing bowl, add coarse flour butter meal. Add half of egg combination. Beat 1-2 minutes. Add remaining egg combination; beat till mixed.

Fill every muffin cup 2/3 full. Bake 18-20 minutes, or till completed. Cool utterly.

Pour remaining batter into ready oven-safe bowl. Bake 1 hour, 40 minutes, or till completed. Cool utterly.

To make buttercream frosting: In massive bowl, add powdered sugar and butter; beat till fluffy. Add milk, vanilla extract and coconut extract; beat till creamy.

Flip bowl upside-down on cake stand till cake removes from bowl. If cake wants leveled, flip cake over and trim to flatten. Frost cake.

Take away wrappers from cupcakes. Utilizing two pretzel sticks, press into base of cupcakes

and anchor to backside rim of bowl cake to create bunny ft. Frost ft.

Take third cupcake and reduce muffin high off. Reduce muffin high in half. Utilizing one pretzel stick, anchor one muffin high half at backside of full cupcake to type toes. Repeat with second muffin high half for different foot. Frost toes.

Connect last cupcake with remaining pretzel follow butt space of cake to make tail. Frost tail.

Apply 1 1/2 cups shredded coconut throughout cake. Press chocolate sweet melts into bottoms of bunny ft to resemble foot pads. Add chocolate chips to resemble pads for toes.

Place remaining coconut in plastic bag. Add inexperienced meals coloring. Toss in bag till coconut is coloured. Unfold round base of cake for grass. Embellish grass with chocolate eggs. 

Ideas: Spoon flour into dry measuring cup and stage off extra. Scooping straight from bag compacts flour, leading to dry baked items. Add 1 tablespoon extra milk if frosting is simply too stiff. Hold including till desired consistency.Discover extra artistic and delicious vacation recipes at Culinary.internet



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