Easter Bunny cakes


Easter cakes

250g butter, softened

350g sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

450g plain flour

1 teaspoon bicarb of soda

1/2 teaspoon baking powder

1/2 teaspoon salt

450ml soured cream



1 tube black decorating icing

30 marshmallows, cut in half lengthways

Pink decorating sugar

Chocolate buttons, Eggs, smarties (everything you like)

Buttercream icing

250g butter, softened

1 teaspoon vanilla extract

600g icing sugar

2 tablespoons milk





Prep: 25 mins | Cook: 25 mins | Extra time: 50 mins

Preheat the oven to 180 C / Gas mark 4. Line a muffin tin with paper cases.


In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well.


In a separate bowl, combine flour, bicarb, baking powder and salt. Add to creamed mixture alternately with soured cream (cake mixture will be thick). Fill muffin cups with 4 tablespoons of cake mixture. Bake in the preheated oven for 25-30 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.


Meanwhile make the icing: In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.


Take the marshmallow halves and place them on a clean surface, cut side down. Spread a little bit of icing over the top of each. Then sprinkle with the pink decorating sugar. These are your ears.


When the cakes are cool, spread an even layer of icing over each. Then take the prepared marshmallow halves and carefully place two on each cake to make the ears. Finally, make the face by putting a choc button or smartie in the middle for a nose, and then drawing eyes and whiskers with the black decorating icing.


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