Easter bunny cake
This cute bunny cake is easier to make than you’d think. Perfect for parties, this showstopping sponge is great for feeding a crowd with a sweet tooth
Carrot patch fairy cakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr freezing
- More effort
- Serves 16
Skip to ingredients
- 75ml vegetable oil
- 95ml low-fat natural yogurt
- 1 eggbeaten
- 1 orangezested
- 150g light brown soft sugar
- 200g self-raising flour
- ½ tsp cinnamon
- 1 carrot(120g) coarsely grated
- 16 Maltesers Mini Bunnies (white or milk, both work well)
For the strawberry carrots
- orange gel food colouring
- 125g low-fat Greek yogurt
- 8 strawberriessliced into quarters (you can slice them into eights if they're very large)
For the icing
- 100g cream cheeseat room temperature
- 100g low-fat Greek yogurtat room temperature
- 1½ tbsp maple syrup
- green gel food colouring
Nutrition: per serving
- kcal237
- fat12g
- saturates5g
- carbs28g
- sugars18g
- fibre1g
- protein4g
- salt0.24g
Method
step 1
Start by making the strawberry ‘carrots’. Mix 1 tsp orange food colouring with the yogurt in a bowl. Dip in the strawberry quarters, keeping the green top exposed, then put on a tray lined with baking parchment. Freeze for 1 hr.
step 2
Keep the remaining yogurt and add a little more food colouring to get a darker shade of orange. Pour into a small piping bag. Once the strawberries have frozen, snip off a small cut in the piping bag and drizzle the strawberries with a thin zig-zag. Return to the freezer until you’re ready to ice the cakes.
step 3
Heat the oven to 180C/160C fan/gas 4. Line a cupcake tray with 16 small cupcake cases and set aside. Whisk the vegetable oil, natural yogurt, egg, orange zest and a small pinch of salt together until well combined.
step 4
In a larger bowl, stir the sugar, flour and cinnamon together, then pour the wet ingredients into the dry and fold to combine. Stir in the carrot. Spoon a heaped tbsp of the mixture into each cupcake case and bake for 13-15 mins until springy, risen and golden. Remove from the tins to cool on a wire rack.
step 5
For the icing, whisk all the ingredients together until it's smooth and holds a small peak. You can transfer to a piping bag for a neater finish to the cupcakes. Keep in the fridge until you’re ready to decorate.
step 6
To assemble, pipe the top of each cupcake with about 2 tsp icing. Put a decorated strawberry carrot on top of the icing, then arrange a Maltesers Mini Bunny on top too. Best eaten on the day they’re made.
