Easter Bunny Vanilla Mini Cakes Recipe

The cutest mini sandwich cakes with little bunny edible flower crowns!

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Easter Bunny Vanilla Mini Cakes Recipe.pdf

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Ingredients;                    

240g plain flour                                                Ingredients for buttercream;                           

145g caster or granulated sugar                     500g icing sugar

14g baking powder                                           85g vegan butter/ spread

3g vanilla powder or 12g vanilla extr            85g vegetable shortening

66g sunflower oil                                               10-20g plant milk

250g soya milk                                                 12g vanilla extract

7g cider vinegar                                               Jam of your choosing – optional

                                                                           Edible flower decorations - optional

You will also need; 5” x 7” baking tin, easter bunny cutter, knife, baking paper, mixing bowl, whisk, spoon, sieve, scales, jug, electric hand or stand mixer (optional), piping bag (optional), piping nozzle (optional)

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Method;

1.       Pre-heat your oven to 160°c

2.       Line your baking tin with baking paper

3.       In a jug, add the soya milk and vinegar and set aside

4.       In a mixing bowl, sieve in the flour and add the sugar, baking powder and vanilla.  Use a whisk to mix together

5.       Add the sunflower oil and soya milk mixture to the dry ingredients and whisk again making sure there are no lumps of flour

6.       Pour the mixture into your paper lined baking tin

7.       Bake for 20-25 minutes until lightly golden brown

8.       While the sponge is cooling, wash you mixing bowl and stand mixer or electric hand mixer

9.       In the clean bowl make the buttercream filling by adding the vegan butter and shortening and whip on a high speed until light and fluffy

10.       Add the icing sugar and vanilla and mix again on a low speed

11.       Add the plant milk a little at a time until you’ve added just enough

for the buttercream to become creamy and smooth

12.       If using a piping nozzle, add to the piping bag and spoon in the buttercream mixture in.  If you are not using a piping nozzle, just spoon the buttercream straight in

13.       Once your sponge is cold, carefully torte the cake to make two thin layers

14.       Use your bunny cutter to cut out 8-12 bunny shapes.  The total number will depend on how large your cutter is

15.       Use the piping bag to piping small blobs of buttercream all over the base sponges

16.       Add a small spoonful of jam in the centre of the piping – optional

17.       Careful place the on top sponges to make mini sandwich cakes and repeat the buttercream piping, adding small blobs all over the sponge

18.       Decorate your easter bunny mini cakes by adding edible flowers to make a little crown

19.   Eat and enjoy!