Prep Time:45 minsAdditional Time:20 minsTotal Time:1 hr 5 minsServings:12Yield:1 cakeJump to Nutrition Facts
Prep Time:45 minsAdditional Time:20 minsTotal Time:1 hr 5 minsServings:12Yield:1 cake
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:12
Servings:
12
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1cupall-purpose flour1cupwhite whole-wheat flour½teaspoonbaking soda½teaspoonsalt¼teaspoonbaking powder1cupgranulated sugar½cupbutter or coconut oil, softened2large eggsZest and juice of 1 lemon¾cupbuttermilkFrosting8ouncesreduced-fat cream cheese, softened⅓cupconfectioners' sugar1 ½teaspoonsvanilla extractDecorations1cupunsweetened shredded coconut1large strawberry, sliced6small blueberries
Cook Mode(Keep screen awake)
Ingredients
Cake
1cupall-purpose flour
1cupwhite whole-wheat flour
½teaspoonbaking soda
½teaspoonsalt
¼teaspoonbaking powder
1cupgranulated sugar
½cupbutter or coconut oil, softened
2large eggs
Zest and juice of 1 lemon
¾cupbuttermilk
Frosting
8ouncesreduced-fat cream cheese, softened
⅓cupconfectioners' sugar
1 ½teaspoonsvanilla extract
Decorations
1cupunsweetened shredded coconut
1large strawberry, sliced
6small blueberries
DirectionsTo prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray.Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl.Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, one at a time, beating until well combined after each addition. Add lemon zest and juice; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined.Fill each prepared muffin cup halfway with the batter, then add the remaining batter to the prepared cake pan. Place the cake on the center rack in the oven and the cupcakes on a rack above it. Bake until a toothpick inserted into the center comes out clean, about 20 minutes for the cupcakes and 30 minutes for the cake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth.To assemble and decorate cake: Halve the cake vertically. Frost the top of one half and set the other half on top. Stand the layers upright on their cut end. Trim 1/2 inch from the bottom of one of the cupcakes, then use a toothpick to attach it, cut-side down, to the top center of the cake for the bunny tail. Use more frosting to cover the cake and cupcake. Sprinkle with shredded coconut.Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.TipsTo make ahead: Refrigerate cake for up to 2 days.Originally appeared: EatingWell.com, January 2018
Directions
To prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray.Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl.Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, one at a time, beating until well combined after each addition. Add lemon zest and juice; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined.Fill each prepared muffin cup halfway with the batter, then add the remaining batter to the prepared cake pan. Place the cake on the center rack in the oven and the cupcakes on a rack above it. Bake until a toothpick inserted into the center comes out clean, about 20 minutes for the cupcakes and 30 minutes for the cake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth.To assemble and decorate cake: Halve the cake vertically. Frost the top of one half and set the other half on top. Stand the layers upright on their cut end. Trim 1/2 inch from the bottom of one of the cupcakes, then use a toothpick to attach it, cut-side down, to the top center of the cake for the bunny tail. Use more frosting to cover the cake and cupcake. Sprinkle with shredded coconut.Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.TipsTo make ahead: Refrigerate cake for up to 2 days.
To prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl.
Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, one at a time, beating until well combined after each addition. Add lemon zest and juice; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill each prepared muffin cup halfway with the batter, then add the remaining batter to the prepared cake pan. Place the cake on the center rack in the oven and the cupcakes on a rack above it. Bake until a toothpick inserted into the center comes out clean, about 20 minutes for the cupcakes and 30 minutes for the cake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth.
To assemble and decorate cake: Halve the cake vertically. Frost the top of one half and set the other half on top. Stand the layers upright on their cut end. Trim 1/2 inch from the bottom of one of the cupcakes, then use a toothpick to attach it, cut-side down, to the top center of the cake for the bunny tail. Use more frosting to cover the cake and cupcake. Sprinkle with shredded coconut.
Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.
Tips
To make ahead: Refrigerate cake for up to 2 days.
Originally appeared: EatingWell.com, January 2018
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Nutrition Facts(per serving)316Calories16gFat40gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
