Avoid death by chocolate at Easter with these cute-as-a-bunny cupcakes.
They are sweetened with honey as a natural sweetener. The amount of carbohydrate in honey, combined with a favourable GI rating makes it a great option for a sustainable energy boost, and a good replacement or additive in cooking to balance out processed sugar.
The people at Capilano tell me the glucose in honey is absorbed by the body quickly and gives an immediate energy boost, whilst the fructose is absorbed more slowly, providing sustained and lasting energy and also contains amino acids, vitamins and minerals, which means it is great for everyone including kids and diabetics.
Honey Bunny cupcakes
Preparation time: 20 minutesCooking time: 20 minutes
Makes: 12
Ingredients
o 1¼ cups self- raising flouro ½ cup caster sugar
o 1½ teaspoons ground cinnamon
o ½ cup Capilano Honey, warmed
o 2 eggs
o 2/3 cup canola or vegetable oil
o 1½ cups finely grated carrot
Frosting
o 250g cream cheese, softenedo 1 tablespoon Capilano Honey
o 1 cup icing sugar mixture, sifted
o 1 teaspoon finely grated lemon rind
o 1 tablespoon fresh lemon juice
Decoration
o Shredded coconut, for furo Marshmallows, cut into slices with scissors, for ears and cheeks
o Jellybeans, trimmed, for nose and teeth
o Licorice pieces, for eyes
Method
1. Preheat oven to 1800C. Line 12 - hole regular muffin pan with paper cases.2. Place flour, sugar and cinnamon in a large bowl and stir to combine.
3. Place honey, eggs and oil in a medium bowl and whisk until combined. Add to dry ingredients and mix well. Stir in carrot. Fill paper cases about ¾ full with mixture. Bake 20 minutes or until firm. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Place all frosting ingredients onto a bowl and beat with an electric mixer until smooth. Spread over cupcakes and decorate with coconut and sweets to form bunny faces.
Find more honey based recipes here
Kerry Heaney
Disclaimer: This is not a paid post - simply sharing food love.