Peanut Butter Bunnycakes
Details
- Time
- 2 hours 30 minutes
- Skill Level
- Intermediate
- Yields
- 24 cupcakes
Hoppy Easter! Try this peanut butter bunny cupcakes recipe for a super-cute and colorful Easter dessert. Think outside the basket as you and your little kitchen helpers transform a REESE'S Peanut Butter Egg into a cute bunny face, then use them as edible cupcake toppers. Get creative by sprinkling green coconut flakes or piping green frosting on your treats as Easter grass. Everyone will hop for joy when they see these friendly Peanut Butter Bunnycakes. Plan your Easter spread with our collection of Easter Dessert Recipes — complete with simple pies, moist cakes and cookies that look like birds' nests in springtime.
Ingredients & Directions
- Prep Time
- 1 hour 15 minutes
- Bake Time
- 20 minutes
- Cool Time
- 30 minutes
Ingredients
-
1/4 cupbutter or margarine (1/2 stick), softened
-
1-1/2 cups
-
2/3 cupgranulated sugar
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2/3 cuppacked light brown sugar
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2eggs
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2 tspsvanilla extract
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2-1/4 cupsall-purpose flour
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1-1/2 tspsbaking soda
-
1/2 tspsalt
-
1-1/2 cupsmilk
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Vanilla Frosting (ready-to-spread or your favorite recipe)
Step-By-Step Directions
Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.
Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with PEANUT BUTTER EGG BUNNY.
Peanut Butter Egg Bunnies:
- Unwrap REESE'S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny). Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.
- Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.
- To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.
- Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.
Tinted Coconut:
Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.
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Nutrition FactsServings Per Container 24 servingsServing size 1 cupcake (109g)Amount per servingCalories420% Daily Value*Total Fat 20g 26%Saturated Fat 7g 35%Trans Fat 0gCholesterol 30mg 10%Sodium 330mg 14%Total Carbohydrates 55g 20%Dietary Fiber 2g 7%Total Sugars 41gIncludes 38g Added Sugar 76%Protein 8gVitamin D 0 0%Calcium 56mg 4%Iron 2mg 10%Potassium 219mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
