Sunday, 12 April 2009

Lovely Lemony Bunnycakes

It's the holidays and the Dormouse Team are feeling happy and homely and have been busying themselves in the kitchen whipping up lots of lovely seasonal treats.

Today it has been Easter bunnycakes although these are sometimes known as butterfly cakes we think the pointy bits look like rabbit ears, light and lemony they are perfect for your Easter afternoon tea. As well as tasting delicious, they are also pretty simple and easy to make so all the family can join in*

Lovely Lemony Bunnycakes














Heres what you need:

British organic, freerange or local is always best.

For the buns

115g/4oz self raising flour
1/2 tsp baking powder
115g/4oz caster sugar
115g/4oz softened unsalted butter
2 eggs lightly beaten
Finely grated rind of 1/2 lemon
2 tbsp milk

For the buttercream
85g/3oz softened unsalted butter
115g/4oz icing sugar
2-3 tbsp lemon juice (to taste)

How to make them:

Preheat your oven to 190C/375F/gas mark 5. Put 12 paper baking cases in a bun tray or 12 double layer baking cases on a tray (we use reusable silcone cases).

Sift the flour and baking power into a large mixing bowl. Add butter, eggs, sugar, lemon rind and milk. Using an electric hand whisk beat together until smooth. Spoon into cases.

Bake the buns in preheated oven for 15 -20 minutes until well risen and golden. Remove from oven and transfer to a wire rack to cool.

Meanwhile make the buttercream. Put butter in bowl and beat with electric hand whisk until fluffy. Add lemon juice and sift in icing sugar beat together until smooth and creamy.

When the buns are cold use a serrated knife to cut a circle from the top of the cakes and cut in half (to make the ears)*. Put a teaspoon of the buttercream in the hole and then gently press the 2 semi circles into it at an angle. *Only adults should cut out the ears.

Delicious with a cup of Earl Grey - enjoy!














Happy Easter to you all, from the Dormouse Team!