Easter Lemon Bunny Cakes

Ingredients

• 12 Dr. Oetker Baking Cases
• 100g (4oz) unsalted butter or margarine, softened
• 100g (4oz) caster sugar
• 2 medium size eggs
• 100g (4oz) self raising flour
• 2.5ml (½ tsp) Dr. Oetker Baking Powder
• 5ml (1tsp) Dr. Oetker Natural Vanilla Extract
• finely grated rind of 1 lemon
• 325g tub Dr. Oetker EasyIce Vanilla Butter Icing

To decorate

• Dr. Oetker Writing Icing

Method

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Line a 12 cup cake tin with Baking Cases.
2. Beat together the butter (or margarine) with the sugar until pale, soft and creamy.
3. Add half the flour and gradually whisk in beaten eggs.  Sieve over the remaining flour and Baking Powder and add the lemon rind and Natural Vanilla Extract and mix together.
4. Divide the mixture between the cake cases and lightly smooth over the tops. Bake in the oven for 18-20 minutes until risen, firm to the touch and lightly golden. Transfer to a wire rack to cool completely.
5. Cut the top off each bun, level with the rim of the cake case, and cut the top in half. Spread each bun thickly, but evenly, with EasyIce Vanilla Butter Icing.
6. Press the 2 halves of cake top upright in bun to look like bunny ears. Decorate with Writing Icing before serving.

Makes: 12