Cupcake Bunny Cake Food

CUPCAKE BUNNY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 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.
• Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
• Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

EASTER BUNNY 'BUTT' CAKE

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.

COCONUT BUNNY BUTT CAKE

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.

EASTER BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
• Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
• Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

BUNNY CUPCAKES

Steps:

• Prepare and bake cupcake according to package directions for cupcakes. Cool on wire racks. , In a small bowl, combine 1 cup frosting and green food coloring; frost cupcake. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads., Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut sides of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth., For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake.

BUNNY CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar together for several minutes until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined. On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed. Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the frosting: Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed. Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.To assemble:Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center. Dip the cupcakes into the bowls of sanding sugar. Place the ears onto each cupcake. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.

CUPCAKE BUNNY CAKE

Steps:

• Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 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.
• Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food colour to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
• Sprinkle pink marshmallows in centre of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

BUNNY FACE-CARROT CAKE CUPCAKES

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
• Spoon into 24 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
• Decorate with remaining ingredients as shown in photo.

CHOCOLATE MOUSSE BUNNY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
• Stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. Beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
• Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
• Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
• Place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. Continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
• Stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. Cover bowl and chill pudding mixture until cold, at least 30 minutes.
• Whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. If necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
• Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
• To assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. If needed, glue the two cake halves together with a smear of frosting.
• Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
• Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
• Generously frost the cake with the chocolate cream frosting.
• Sprinkle the whole cake with grated chocolate for fur. Place jelly beans on front of head to make eyes and nose.
• Cut 2 large ear shapes from brown construction paper. Cut 2 smaller ear shapes from pink construction paper for the insides of the ears. Fold together to make the ears and insert into top of the head.
• Refrigerate the cake until ready to serve.