Posted March 28, 2013 by Sam in Recipes

Honey Bunny Cakes

bunny closeI love experimenting in the kitchen especially when the results are delicious. So here’s the result of this weeks playing about. The cakes are delicious with a denser texture then a cupcake with the scrummy addition of ground almonds and honey.

The decoration is of course optional and easy peasy & fun to do with the children.

Measurements conversion chart here http://www.deliaonline.com/home/conversion-tables.html

Recipe printable


Honey Bunny Cakes

The cake bit

115g soft spread/butter

85g soft brown sugar

2 eggs, lightly beaten

85g sieved self raising flour

30g ground almonds

1/2 tsp baking powder

2 tbsp runny honey

1/2 tsp mixed spice

bunny cakes

Icing bit

150g soft butter

150g cream cheese

1 tbsp runny honey

1 tsp vanilla extract

300g icing sugar, sieved

Bunny earsFor the bunny bit

Florist paste

Pink food paste

Preheat oven to 170°C Fan 150°C GM3

Makes 10-12

Line a muffin tin with cupcake cases

For the cupcakes, cream together the butter/spread & brown sugar, beat until smooth & fluffy.

Add the rest of the cake ingredients and beat briefly until smooth & combined.

Spoon into the cases until about half full.

Bake for 15-20 minutes until firm to the touch and starting to turn a golden colour on top.

Allow to cool completely.

To make the icing, beat the butter until creamy and smooth. Add the rest of the ingredients and mix gently until combined. Beat until smooth & fluffy.

bunny cakes 2


The icing can be kept in the fridge until you are ready to pipe or spread onto the cakes.








To make the bunny bits, I used 2 of the rose cutters from a set from Pretty Witty Cakes http://www.prettywittycakeshop.co.uk/products-page/cupcake-sized-cutters/rose-petaltear-petal-cutter/ The largest & the smallest.

Bunny ear

Then a dab of water to stick the 2 together. The little nose is a small heart plunger cutter.

Naughty bunnies!

Bunny plops

Place on just before serving. Bunny tails are optional! ♥

Bunny cakes3