How To Make Peanut Butter Bunnycakes

    Published: 06-16-2009
    Views: 136,050
    Linda Stahl, Director of the Hershey Kitchen demonstrates how to make a peanut butter bunnycake.

    Linda Stahl: Hi! I'm Linda Stahl with the Hershey company. Easter is just around the corner and what better way to celebrate the Spring holiday than to make some delicious desserts.

    Today, I'm going to be showing you how to make peanut butter bunny cakes. To get started, you want to preheat your oven to 350 degrees and then we are going to make the cup cakes. First you are going to beat together one quarter cup butter, or that's a half a stick, one-and-a-half cups of peanut butter, two-thirds cup granulated sugar, two-thirds cup light brown sugar, two eggs and two teaspoons of vanilla extract. You are just going to beat these together, until everything is well blended and don't forget to scrape down the sides of your bowl.

    When this is well blended, the next thing you want to do is stir together your dry ingredients. You are going to have two quarter cups flour, to that you want to add one-and-a-half teaspoons of baking soda and a half teaspoon salt, stir those together so that they're well blended and then, you are going to gradually add the dry ingredients to your peanut butter mixture alternating with your milk.

    So I'm going to start out with the dry. Again, as you're mixing, you want to scrape down the sides of your bowl and you want to try and do this in thirds, may be a third of your flour and then a third of your liquid. As you get your liquid incorporated or blended in there, then you can add more of the dry. As you add more of your dry ingredients, you are going to find that's going to get a little tougher to beat. So you can go ahead and increase the speed of your mixer.

    Okay, now we've got our batter made and we can continue. Now we are going to take our batter and fill the muffin cups. We want to fill each cup about three quarters full of batter. All right, we've got our muffin cups filled with batter, so we're ready to bake. We're going to put them into our preheated 350 degree oven. We are going to bake them for 20 to 25 minutes or until wooden pick inserted into the center, comes out clean.

    So our cup cakes are baked, we've taken them out of the oven and we are going to let them finish cooling and while we do that we're going to do that, we are going to go ahead and make the bunny's that go on top of the cup cakes. We are using Reese's peanut butter eggs today, I've unwrapped them and the first thing you want to do is to take perhaps a quarter inch slice off the top and that's so that you have a flat surface that you can rest your bunny ears on later.

    So we are going to do the face first. We are using royal icing, which is a icing that when it dries becomes very hard. Two white eyes like that and then I'm going to press this little blue flat circular candy on there, put one little additional dot on there for the eye ball and we're going to put on the nose and the whiskers, make four little whiskers here, and don't worry, if you happen to mess up, you can just wait until it hardens and you could easily remove it and do it again. And then I have little pink peas, it just goes right into the center.

    And what we're going to do is put them off to the side, while we go ahead and make the marshmallow ears. I'm going to take a large marshmallow and using a wet knife we're going to cut slices across the marshmallow like this, a little cut down the middle to just about a quarter of an inch from the edges, so you are going to take the side that is sticky, put the sticky side down onto your pink decorating sugar as this gets a little bit dryer, you can actually shape the ears a little bit more.

    Our ears have finished. So we're just going to put them over here and let them harden just a little bit before we attach them to the bunny's. We're going to use our royal icing again, and we're simply going to squeeze a bit of the frosting for icing on to the top of the bunny, take the marshmallow ears and put them into that. You want to just give that a chance to harden.

    So now we're ready to start putting together our peanut butter bunny cakes. So the cakes have cooled, we're going to frost them. You want to have a fair amount of frosting, that's going to help support the bunny. Before this gets a hardened crust on it, we're going to add a little bit of coconut to the top. You can use regular coconut, but it's Easter time, so I think it's a lot of fun to have your colored coconuts. So I have some coconuts over here, that have already been tinted and that's a real simple thing to do.

    You can simply take a plastic food storage bag, add about three quarters of a teaspoon of water, a few drops of food coloring and add your coconut, shake it up and get everything distributed, until you've got some nice even color and I'm doing one of each color. But you can have all green, or all blue whatever you want to do. Simply take your bunny, press it into your cup cake. You can actually put two toothpicks behind it to support it. This is where your royal icing comes in handy, put a little spot back there and then take your miniature marshmallow, put it right there on the back of your bunny.

    So that's how you make peanut butter bunny cakes, a great dessert for Easter time. Enjoy!