LEMONY EASTER BUNNY CAKES
Category
Classical & MKD Recipes
Fat: 50.56g Protein: 13.53g CHO: 2.67g Kcal: 520 CLASSICAL 3.12:1 RATIO
Notes
Mo’s tip: Will keep in the fridge for up to 3 days, you can freeze these. To shape the rabbit, you will need to push 2 of the foil balls into the cupcake tray, keeping them on the outside of the foil cases. Place them one third down the sides, making sure they are evenly spaced, then place the third ball at the top, bringing it down to form two ears. These are great for getting the children involved in decorating!
Ingredients
- 15g Butter
- 46g Eggs
- 36g Ground almonds
- 2g Lemon peel
- 14g Vegetable fat – TREX
- 6g Fresh lemon juice
- 20g Sweetener granules TRUVIA or SUKRIN
- 20g ICING sweetener – I used PURESWEET
- You will also need 3g of low carb gluten free baking powder, a few drops of red and black food colouring and foil to make small balls for shaping.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Reserve the Trex, ICING sweetener and lemon juice.
- Finely grate the lemon zest (peel).
- Soften the butter, add the zest and sweetener granules, beat well.
- Add the ground almonds and low carb gluten free baking powder, beat well.
- Place in foil lined cupcake cases, which need to be placed in a cupcake tray, use the foil balls to form the shape of a rabbit (see notes below).
- Cook for 10-15 minutes.
- When the cakes are cold, make the topping by beating together the Trex, ICING and lemon juice to make a creamy butter icing. Use to cover the top of each rabbit.
- Rough the icing up to make it look like fur, use the colouring to make the face – I am sure you will do better than I did!
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