One of my all-time favorite Betty Crocker cake recipes is the Bunny Butt Cake. It’s so creative and adorable! But, it can be a little time-consuming to make. So when I started thinking about what cute treats I wanted to make this Easter, I knew there had to be a way to make an easier, quicker version of this amazing dessert. In come these Bunny Butt Cupcakes!
To make these cupcakes, you’ll need: Betty Crocker white or yellow cake mix (plus the water, oil and eggs called for on the box), a container of Betty Crocker whipped vanilla frosting, miniature marshmallows, shredded coconut, some almond bark and pink food color.
Heat the oven to 350°F and make the cupcake batter according to package directions using the water, vegetable oil and eggs called for on the box. Instead of baking the standard 24 cupcakes, make 18 to give the cupcakes a more rounded “bunny butt” appearance. Bake them for 14 to 18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the cupcakes completely, and frost.
Next, place a miniature marshmallow in the center of each cupcake to form the tail.
Press the coconut on top of the cupcakes and around the marshmallow, leaving the marshmallow clearly visible.
Next, make the bunny feet! Microwave the almond bark in a microwavable bowl for 1 or 2 minutes, stirring every 30 seconds until its smooth and melted. Place a piece of aluminum foil or waxed paper on a flat surface and use a 1/4 or 1/2 teaspoon to make 36 oval shaped dollops. Cool until hard, about 5 minutes.
Next, add one drop of pink food color to the remaining melted almond bark and stir until combined. Place the pink almond bark in a resealable food-storage bag and snip a very small end off of the corner of the bag. Pipe pads of feet onto the dollops and cool 5 minutes.
Gently peel bunny feet off aluminum foil or waxed paper and place two feet onto each cupcake, and then you’re done!