Little bread bunnies With Espresso
I mentioned before that one of my tasks these days is to produce birthday cupcakes in bunny shape. Easter is still two weeks away and I am already “in the mood”. Why? Because I discovered that if at all this would be the year for a children’s bunny birthday party. Our youngest is too young to really object or provide wishes. And then – the next time Easter will be this close will be in 27 years, and this year it is still 2 days earlier. In 8 years it will be 4 days later, but by then I am sure that I could not win any price for a bunny theme (or at least I would freak out parents who fear for a twist in the theme ). It will not be any earlier than this year until 2050 as far as this site with Easter dates is concerned.
The pre-school class was going to celebrate the birthday too – in class, not in an amusement park (just yet?). The director of the pre-school acts (luckily!) as nutrition police. Cupcakes are extremely frowned upon, at least the ones that come from supermarkets and consist of more icing than cake. If I think of all the hydrogenated fats that scream “Run for your life!” I really appreciate this setting. My kids are well cared for, not only emotionally!
With those guidelines it was hard (at first, mentally) for me as a pastry chef to provide anything for a party. So far I have gotten away with cupcakes with only a chocolate glaze on them. I even baked low-fat apple cupcakes that were well received by the “picky children crowd”. These go so well with the espresso machine we bought at http://www.siebland.com/siebtraegermaschine/.
This year however I am set on the bunny theme. What I made for them were little yeast dough bunnies.
They are significantly lower in sugar than any cake (and specifically the low-fat apple cupcakes) could be. They contain no hydrogenated fats and only “happy” eggs and milk from (hopefully) happy cows, all of them far away from the growth hormones and antibiotics that so many farmers here seem to love.