Easter Bunny Mini Cakes

Easter Bunny Mini Cakes are a fun Easter dessert that is both super adorable and a unique take on an Easter Cupcake.

Descriptions

Easter Bunny Mini Cakes are a fun Easter dessert that is both super adorable and a unique take on an Easter Cupcake.

Directions

Step 1

Heat oven to 165º C — 175º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

Step 2

Butter and flour cake sheet pans (or use cupcake tins with liners).

Step 3

Sift dry ingredients (including sugar). Whisk to combine

Step 4

In another bowl, whisk together wet ingredients.

 

Step 5

Combine wet and dry mixtures. Whisk until combined. (Add a few drops of food colouring if using) mix & fold gently until a desired consistency is reached. If the batter is lumpy, it’s okay! Do not over mix.

 

Step 6

Evenly distribute batter into pans. Bake for about 35 minutes or until the centres are set and springy to the touch. Use the toothpick method 

Strawberry Buttercream

  • In a stand mixer or with an electric whisk, cream the butter until fluffy and pale.
  • Sift in half of the icing sugar. Mix, then add the rest
  • Squeeze lemon juice and pour in 1 tbsp of strained strawberry preserves
  • Transfer 2 cups of the buttercream to a bowl. Add food colouring if desired.
  • Transfer buttercream to a piping bag. Snip off the tip.

For the Assembly

  • Cut circles with a cookie or pastry cutter or slice cupcakes in half.
  • Pipe the strawberry buttercream between each layer and on top of the mini cakes
  • Dip top layer with buttercream into desiccated coconut, (Optional).
  • Cut bunny ears, by using scissors and cutting marshmallows in an angle.
  • Place the bunny ears on top of the mini cakes
  • Decorate with candy or mini eggs. Enjoy and have a wonderful Easter!

Ingredients

  • 370 g plain flour
  • 340 g granulated sugar
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp bread soda
  • 142 g egg whites room temperature
  • 113 g vegetable oil
  • 284 g buttermilk room temperature or slightly warm
  • 170 g butter unsalted, melted but not hot
  • 2 tsp vanilla paste
  • 2 drops of any food colouring (optional) yellow, pink, blue, purple
  • 1 tbsp sesame seeds optional
  • Decorate: desiccated coconut, marshmallows, candy, mini eggs, etc.

Strawberry Buttercream:

  • 462g icing sugar
  • 228g butter, room temp
  • 1 tbsp strawberry jam 20g, strained
  • 2 tbsp lemon juice 30mL strained
Recipe by Chef Jeeny Maltese
Jeeny Maltese

Jeeny Maltese is a Latin-American born TV chef and food writer. Regularly Featuring as a celebrity chef on RTE One, on the “Today Show with Maura & Daithi” and Virgin Media One on “The Six O’Clock Show”.

Recipe by Chef Jeeny Maltese

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