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Individual Easter Bunny Cakes

Christy Rost

 

Ingredients:

½ cup softened unsalted butter

Ingredients:
½cup softened unsalted butter
¾cup sugar
1egg
½teaspoon vanilla
1cup sifted cake flour
¼cup cocoa
½teaspoon baking soda
¼teaspoon salt
¼cup sour cream
¼cup milk

Preheat oven to 350 degrees. In large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla, and beat until creamy. Stir in sour cream.

In a small bowl, stir flour, cocoa, baking soda, and salt together until well mixed. Gradually add flour mixture to creamed mixture alternately with the milk, starting and ending with flour mixture. Batter will be thick.

Grease and flour 3-inch Easter Egg minicake pans. Fill each egg mold half full with batter. Bake in preheated oven 18 to 20 minutes until a cake tester comes out clean when inserted into middle of minicakes. Remove from oven, cool 10 minutes, and turn cakes out onto a rack to cool. Frost with Seven-Minute Frosting, and garnish with coconut and meringue bunny ears and tails.

Seven-Minute Frosting:
2egg whites, at room temperature
1/3cup water
¼teaspoon cream of tartar
1 ¼cups sugar
½teaspoon vanilla

Place egg whites and water in a large heat-proof bowl. Beat with an electric mixer until mixture begins to foam; add cream of tartar.

Place bowl over simmering water, but do not allow bowl to touch water. Continue beating until egg mixture is doubled in volume. Gradually add in sugar, beating until frosting is thick and glossy. Remove from heat and stir in vanilla.

Frost minicakes with a generous amount of frosting and garnish with coconut. Decorate bunnies with eyes formed from slices of pink sour candy neon gummy worms. Shortly before serving, decorate bunnies with meringue bunny ears and tails.

Meringue Bunny Ears and Tails:
2egg whites, at room temperature
¼teaspoon cream of tartar
2/3cup sugar
¼teaspoon vanilla

Preheat oven to 225 degrees. In large bowl of an electric mixer, whip egg whites until foamy; add cream of tartar. Gradually add sugar, whipping constantly, until meringue is glossy and forms stiff peaks. Stir in vanilla.

Transfer meringue to a piping bag fitted with a large plain tube. Line a baking sheet with parchment paper, anchored by dabs of meringue. Pipe ears and tails.

Bake meringues in preheated oven 1 hour. Turn oven off and allow meringues to dry 3 to 4 hours with oven door closed. Shortly before serving, peel ears and tails off parchment paper. Poke a hole in icing with fingertip and insert ears and tails into icing.

Recipe makes 16 bunny cakes.

Category: Holidays