🐰 I had a cafe for a few years, and one Easter I made these very sweet cakes – popped them up on Twitter and the phone went bonkers! Order after order, after order. I honestly couldn’t make them fast enough.
Soft cinnamon scented banana cake, filled with a toffee sauce and topped with vanilla cream cheese frosting. Then nestled in amongst coconut or vermicelli grass and sugar flowers sat a cuddly Malteser bunny – a small one.
Cute as can be and scrumptious to eat, these little bunny cakes are perfect for Easter Teatime or to take to family or friends as a pressie. And of course, great fun for the kiddiwinks to make!🐰
Makes and fills 12 muffin sized cakes
225g/8oz caster sugar
4 medium eggs – beaten
225g/8oz self-raising flour
¼ tsp ground cinnamon
1 large very ripe banana – mashed
A drop of semi—skimmed milk
Frosting for the top (see below)
Toffee sauce for the middle (see below)
Green food colouring
4 tablespoons of desiccated coconut
Small sugar flowers
Preheat the oven to 200c (180c fan oven) Mk6
- Beat the butter and sugar together in an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon.
- Gradually add the eggs, beating well between each addition until fully incorporated.
- Now, gently fold in the flour, add the ground cinnamon and then stir in the banana. Add a drop of milk to let the mixture down a bit.
- Place you paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.
- Place into your oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it’s still a bit wobbly in the middle, pop back into the oven for a few more minutes.
- Take out of the trays and place on a cooling rack.
- When cool –you are ready to ice.
Lotte’s special frosting
350g/12oz softened un-salted butter
250g/9oz full fat cream cheese
350g/12oz sieved icing sugar
2 tsp of lemon juice
1 tsp vanilla extract
- Using an electric mixer (you can do by hand, but the mixer makes this frosting extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice and vanilla extract.
4oz (100g) butter
6oz (175g) soft brown sugar
5floz (150ml) double cream
1 tsp of vanilla extract
- Melt the butter, sugar and cream together in a saucepan. Once the butter has melted and the sugar dissolved, bring to a gentle simmer for a few minutes.
- Cool a little and then add the vanilla.
If you want to, feel free to use a good quality shop bought toffee sauce instead – frankly it’s a lot easier!
Once the cakes are cool, use an apple corer to remove a plug of cake from the middle. Fill this with the toffee sauce.
Fill a piping bag that has been fitted with a plain eclair nozzle and pipe the icing on top of each cake – into a mound.
Mix the green food colouring with the coconut to make grass and then sprinkle over the top. Place a couple flowers around to make it look like a mini meadow and then sit a bunny on top. Sprinkle with edible glitter and you’re done!