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I thought this would be the perfect recipe for Easter. It seems like it would be a lot of fun for your little ones. Also, the whole idea of bunny cakes hold a special place in my heart. My birthday is March 27th and for as far back as I can remember, my mom has always made me my annual "bunny" birthday cake since my birthday always fell so close to Easter. Somewhere along the way it became our tradition for me to have a bunny cake for my birthday each year. Now the bunny's "innards" would change from carrot to strawberry to vanilla each year, but it would always have white frosting with pink ears. So in 40+ years, I don't remember ever having a traditional birthday cake, but always looked forward to Mom's homemade bunny cake. This recipe below is definitely a new twist to her bunny cake idea. It would also be great not only for kids, but even an office party, etc.... So in honor of you Mom, what do you think of this "Pull-Apart Bunny Cake" idea for my 42nd birthday this year???? :-)

Celebrate Spring with this cute dessert made with individual cupcakes decorated to resemble a floppy-eared bunny.

Preparation time: 1 hrs Baking time: 18 min

Yield: 12 servings

1		(18.25-ounce) package yellow cake mix
1 1/4		cups water
1/3		cup LAND O LAKES® Butter, melted
3		LAND O LAKES® All-Natural Eggs

1/2		cup LAND O LAKES® Butter, softened
5		cups powdered sugar
2		tablespoons light corn syrup
1		teaspoon vanilla
5 to 6		tablespoons whipping cream

2		cups sweetened flaked coconut
1 to 2		drops red food color
		Assorted candies
		Miniature marshmallows
		Chocolate chips

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cake ingredients in large bowl; beat at low speed until dry mix is moistened. Increase speed to medium; beat until well mixed. Evenly fill prepared muffin cups with batter; bake for 18 to 20 minutes or as directed on package for cupcakes. Cool completely in pan. Reserve 12 cupcakes for another use.

To form bunny head and ears, arrange 11 cupcakes very close together on a 14x12-inch rectangular or 13-inch round serving tray as shown in diagram. Remove 1 remaining cupcake from baking cup, cut in half horizontally.

Combine all frosting ingredients in large bowl except whipping cream. Beat at low speed until well mixed. Increase speed to high; beat, adding enough whipping cream for desired frosting consistency.

Place 1/2 cup coconut in small plastic container with cover; add 1 drop red food color. Cover container and shake, adding additional food color if necessary until coconut is tinted desired pink color; set aside.

Frost over cupcakes and spaces between them to create bunny head. Frost cut side of each cupcake half; place frosting side down onto row of 3 cupcakes for “bunny cheeks”. Frost cheeks.

Sprinkle pink coconut over bunny cheeks and along outer sides of each ear. Sprinkle white coconut onto all remaining areas.

Create eyes, nose and mouth using assorted candies, miniature marshmallows and chocolate chips.

Recipe Tip
Another option for decorating bunny face is to sprinkle white and pink decorator sugars over frosting instead of coconut.