Honey Bunny Cakes
I 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
Icing bit
150g soft butter
150g cream cheese
1 tbsp runny honey
1 tsp vanilla extract
300g icing sugar, sieved
For 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.
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.
Then a dab of water to stick the 2 together. The little nose is a small heart plunger cutter.
Naughty bunnies!
Place on just before serving. Bunny tails are optional! ♥
