Chocolate Bunny Cakes (Gluten Free)

Preparation 15 Minutes

Cook 25 Minutes

Serves 10

Print Recipe Share

Method

  1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
  2. Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
  3. Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
  4. For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.

Ingredients

3 extra large eggs

½ cup honey

¼ cup olive oil

1 tsp vanilla extract

½ cup SUNBEAM Almond Meal

½ cup gluten free flour

2 tbsp cocoa

1 tsp baking powder

½ cup SUNBEAM Sultanas

500g cream cheese, softened to room temperature

⅓ cup honey

½ cup shredded coconut

Paper for cutting out ears, for decorating

Pink lollies or marshmallows, for nose

Recipe Collection

Festive Rumballs

  1. Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
  2. Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

Hummingbird Christmas Cake

Preheat 170ºC (150ºC fan).  Grease and line 2 x 17cm round cake tins.

Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl.  Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined.  Divide evenly among the two pans then bake for 35 mins.  Allow to cool completely in tins before turning out.

To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.

To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top.  Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.

Mini Fruit Mince Tarts

To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.  

To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.  

Preheat oven to 160℃. 

Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk. 

Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.  

Decadent Christmas Cake

  1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.

  2. Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.

  3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

Fruit & Nut Chocolate Nests

Combine ingredients, push into muffin pans and refrigerate. Once set, pop in some little Easter eggs of your choice and sprinkle with some more Sunbeam slivered almonds!
They’re cute, crunchy, and come together incredibly quickly to make a delicious and easy Easter treat ? Aiden and Bailey definitely approve!!
These fun and festive no-bake birds nests can be adapted to use whatever chocolate, nuts, fruits, or cereal you have on hand (just use 250 grams melted chocolate to 3 cups of dry ingredients).

Frozen Christmas Pudding

Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.

Use muslin to line the inside of a 1.75L capacity pudding basin.

Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.

Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.

You will need a 1.75L pudding basin and muslin for this recipe

You will need to begin this recipe the night before
More Recipes

Join Our Recipe Club