Bunny Butt Cone Cakes
These adorable Bunny Butt Cone Cakes are the cutest Easter treat you'll ever eat. They're sweet, festive, and surprisingly easy to make!
Servings: 22 cone cakes
Calories: 323kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit and wrap a large piece of aluminum foil over two 9x13 inch baking pans.
- Place two of the tubs of frosting in the refrigerator to chill.
- Use a knife to slice 12 x shapes into each piece of aluminum foil, just large enough for the cake cones to be placed inside, standing up. This will create a more stable pan for the cone cakes to bake in.
- Once you have placed all 24 cones in the aluminum foil covered pans, prepare the cake mix according to the instructions on the box in a medium mixing bowl.
- Pour cake batter into each of the cones until they are about ¾ full. You don’t want to overfill it or your cupcakes will be lopsided.
- Bake the pans, one at a time, in the oven for 19-22 minutes or until a toothpick inserted into the middle comes out clean.
- Once the cone cakes are finished baking, poke two small holes in the bottom of each cone and then set them aside to cool completely. This should take about 30 minutes to an hour.
- While the cones are cooling, prepare the remaining tub of frosting by adding green food coloring and stirring until the entire tub is an even, grassy green color.
- Place the coconut in a shallow bowl and add a few drops of green coloring. Stir until the coloring has been spread throughout the coconut. It may not be an even color but that is ok.
- Once the cone cakes are cooled, spread the green frosting in a thin layer over the top of each cupcake with a butter knife and then dip it into the colored coconut to create a layer of “grass”.
- Once each cone cake has a grass layer, remove one tub of the chilled white frosting from the refrigerator and use a 1 ½ Tablespoon cookie scoop to scoop out a ball of icing onto the top center of the cone cake. This is the bunny “butt”.
- Place a chocolate mini egg into the center of the bunny “butt” to create the tail and two matching bunny feet to the base.
- Repeat with each cone cake, replacing the frosting in the refrigerator when it starts to get too soft and switching to the chilled tub instead.
- Once you’ve finished decorating your Bunny Butt Cone Cakes they can be served immediately or stored until you’re ready to serve them.
Notes
Storage:
Store your cone cakes, loosely covered, at room temperature for 1-2 days. After that, they can be stored in the refrigerator for up to 5 more days but the cones will probably get soft.
Tips:
- Place the two of the tubs of frosting in the refrigerator to chill before you start baking.
- I like to use heavy duty foil to cover my pans because it seems sturdier, but the regular kind will work too.
- I find it easiest to use the tip of a sharp knife to cut little "Xs" into the foil. When you push the ice cream cones in, they will open up the x’s to just the right size, so the cones are supported.
- You can also use a cupcake tin, but make sure to snuggly secure each cone by wrapping a piece of crumpled foil around the base of each.
- Do not overfill your cones or you will have an overflowing mess.
Nutrition
Calories: 323kcal | Carbohydrates: 55g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 235mg | Potassium: 31mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg