Easter Bunny Butt Cone Cakes

Imagine delighting your family and friends with the cutest dessert at your Easter gathering. Easter Bunny Butt Cone Cakes bring a playful twist to traditional treats, making them as fun to look at as they are to eat. Picture this: charming little ice cream cones topped with fluffy frosting and festive decorations that resemble cuddly bunny butts poking out of a grassy patch. With their custom festive flair and sweet, fluffy goodness, these cone cakes are not just pastries; they are a visual feast that captures the spirit of the Easter celebration!

I first stumbled upon the idea for bunny butt cakes during a lively Easter brunch a few years back. Watching the kids’ eyes light up as they grabbed these whimsical little treats filled with sprightly vanilla cake made my heart sing. Plus, the simple ingredients mean you can whip these up without overwhelming your kitchen. So, roll up your sleeves, and let’s create some adorable Bunny Butt Cone Cakes that are bound to become a new tradition in your home!

How to Make Easter Bunny Butt Cone Cakes

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and cover two 9×13 inch baking pans with aluminum foil.
2. Chill frosting: Place two tubs of the whipped white frosting in the refrigerator to keep them cold while you bake.
3. Prepare the cakes: Use a knife to slice 12 ‘X’ shapes into the aluminum foil, ensuring they’re large enough for the cake cones to fit snugly.
4. Fill the cones: Place all 24 cones in the prepared pans, then prepare the funfetti cake mix according to the box instructions in a medium mixing bowl.
5. Add batter: Carefully pour the cake batter into each cone, filling them about ¾ full to prevent overflow during baking.
6. Bake them: Bake the pans one at a time for 19-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
7. Cool the cones: Once baked, poke two small holes in the bottom of each cone to allow steam to escape and let them cool completely, which takes about 30 minutes to an hour.
8. Prepare the frosting: While the cones cool, take out the remaining tub of frosting and stir in green food coloring until it becomes an even grassy shade.
9. Dye the coconut: In a shallow bowl, combine the shredded coconut with a few drops of green food coloring, stirring until it’s evenly coated.
10. Frost the cones: Once the cones have cooled, spread a thin layer of green frosting on the top of each cone with a butter knife, then dip into the colored coconut for a grass-like texture.
11. Add the bunny butt: From the chilled frosting, use a 1½ tablespoon cookie scoop to place a dollop of icing on the top center of each cone to create the bunny “butt.”
12. Decorate with treats: Top each frosting dollop with a chocolate mini egg for the tail and two candy bunny feet at the base of the cone.
13. Repeat: Continue this process until all cone cakes are assembled, storing the frosting in the refrigerator when it gets too soft, switching to your chilled tub as needed.
14. Serve or store: Enjoy your festive Bunny Butt Cone Cakes immediately or store them in an airtight container until you’re ready to impress your guests!

Storing & Reheating

To maintain the whimsical charm of your Bunny Butt Cone Cakes, store them at room temperature if you plan to eat them within a day. For longer storage, place them in an airtight container in the refrigerator, where they can stay fresh for up to 3 days. If you want to prepare them ahead of time, these cone cakes can be frozen for up to three months. For the best texture, thaw them in the refrigerator overnight before serving, as freezing may slightly alter the frosting consistency.

The beauty of Bunny Butt Cone Cakes lies in their whimsical nature and the smiles they bring. There’s no better feeling than creating something that brings joy to others while also delivering delicious flavor. Don your aprons, get your little helpers involved, and let your creativity run wild as you explore different decorating ideas!

Recipe FAQs

Easter Bunny Butt Cone Cakes

Recipe Author: Naomi

These Bunny Butt Cone Cakes combine fluffy funfetti cake mix with colorful frosting and coconut grass, making them a playful and delicious treat for any occasion. Perfect for Easter celebrations, they are easy to prepare and sure to impress both kids and adults alike!

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• Prep Time 35 minutes
• Cook Time 55 minutes
• Yield 22 servings 1x

Ingredients

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• 24 count package ice cream cake cones
• 36 ounce (3 12-ounce) tubs whipped white frosting
• 16.25 ounce box spring funfetti cake mix prepared according to box instructions
• Green food coloring
• 1 cup sweetened, shredded coconut
• 24 chocolate mini eggs
• 2.82 ounce package candy bunny feet

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit and wrap a large piece of aluminum foil over two 9×13 inch baking pans.
2. Refrigerate two tubs of frosting to chill.
3. Slice 12 x shapes into each piece of aluminum foil, ensuring they are large enough for the cake cones to stand up inside.
4. Once all 24 cones are placed in the foil-covered pans, prepare cake mix according to the box instructions.
5. Pour the batter into each cone until they are ¾ full, avoiding overfilling to prevent lopsided cakes.
6. Bake one pan at a time for 19-22 minutes or until a toothpick comes out clean.
7. Poke two small holes in the bottom of each cooled cone cakes and let them cool completely for 30 minutes to an hour.
8. Prepare the remaining tub of frosting by mixing in green food coloring until evenly colored.
9. Put the shredded coconut in a shallow bowl and add drops of green coloring, stirring until color is spread throughout.
10. Spread a thin layer of green frosting on top of each cooled cupcake, then dip into the colored coconut to create 'grass'.
11. Scoop out a ball of icing from the chilled frosting and place it on top of each cone cake as the bunny 'butt'.
12. Add a chocolate mini egg to the center as the tail and place two bunny feet at the base.
13. Repeat decorating process with all cone cakes, switching tubs of frosting as necessary.
14. Serve immediately or store until ready to serve.

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Notes

For added fun, use different colored food coloring for the coconut to create a variety of grass colors.
Ensure the cake cones are stored upright while baking for the best shape.
Chill the frosting for easier handling when decorating.

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Nutrition

• Serving Size: 1 cone cake
• Calories: 210
• Sugar: 20g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 15mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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