Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny.

Start by combining whole eggs, egg whites, cream of coconut, crushed pineapple, coconut extract and vanilla extract.

In a food processor, pulse flour, sugar, baking powder and salt. Then add butter gradually, 6 tablespoons at a time, for a total of 12 tablespoons.

Add dry mixture to a mixing bowl then add egg mixture half at a time. Beat until cake batter is formed.

Fill muffin tins 2/3 full and bake 18-20 minutes. The remaining batter goes into an oven-safe bowl to bake for 1 hour, 40 minutes.

The buttercream frosting is made with powdered sugar, butter, milk, vanilla extract and coconut extract.

Assemble the cake using pretzel sticks to blend it together to make the bunny butt shape. Frost the cake and spread shredded coconut over it to create a textured appearance. Stick chocolate chips on the bunny’s feet to create toes. Place your favorite Easter or bunny candies around the cake for extra garnish.

This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Find more creative and scrumptious holiday recipes at Culinary.net.

Watch video to see how to make this recipe!

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          thin pretzel sticks
    
• 1          bag (10 ounces) sweetened shredded coconut
    
• 8          drops green food coloring
    
• 2          large round chocolate candy melts
    
• 6          chocolate chips
    
• mini candy-coated chocolate eggs, for garnish

    
1. Heat oven to 325 F.
    
2. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
    
3. In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.
    
4. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
    
5. In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.
    
6. Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.
    
7. Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.
    
8. To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.
    
9. Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.
    
10. Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes
    
11. and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.
    
12. Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.
    
13. Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.
    
14. Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.
    
15. Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

SOURCE:
Culinary.net

(Family Features) This Easter, satisfy guests of all ages with festive cupcakes modeled after the Easter bunny.

For more Easter recipes, visit Culinary.net.

Watch video to see how to make these adorable cupcakes!

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

    
• 1          2-layer size white cake mix
    
• 1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided
    
• 1          tablespoon McCormick Pure Vanilla Extract 3/4       cup white chocolate chips
    
• 2          sticks butter, softened 16        ounces confectioners’ sugar
    
• 2          tablespoons milk
    
• 10        drops McCormick Green Food Color
    
• 1-2       drops McCormick Red Food Color
    
• 12        large marshmallows, halved crosswise
    
• 3          tablespoons white nonpareil sprinkles

    
1. Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
    
2. To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
    
3. To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
    
4. Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
    
5. To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
    
6. To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
    
7. Place both bunny feet against base of marshmallow with toes facing down.

SOURCE:
Culinary.net

 Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Watch video to see how to make this recipe!

Carrot Cake

    
• 2 1/4    cups flour
    
• 1          teaspoon baking soda
    
• 1/2       teaspoon salt
    
• 1          teaspoon cinnamon
    
• 1/2       teaspoon baking powder
    
• 1          cup vegetable oil
    
• 1 1/4    cups sugar
    
• 3          eggs
    
• 1 1/2    cups carrots, shredded
    
• 1          cup crushed pineapple with juice
    
• 2/3       cup walnuts

Frosting:

    
• 2          packages (8 ounces each) cream cheese
    
• 3/4       cup butter, softened
    
• 1          teaspoon vanilla extract
    
• 5 1/2    cups powdered sugar

    
1. Heat oven to 350° F.
    
2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
    
3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
    
4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
    
5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
    
6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
    
7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

SOURCE:
Culinary.net