I know it is not Easter but.....

It is the year of the Rabbit!

Bunny Cakes
Light, fluffy, spongy, heaven. Not like any gluten free treat I have made before.
To make these you will need a little knowledge about origami.
Makes 24, 1.5 inch square mini treats.
First you will need to make 24 of these origami bunnies out of 6 inch square parchment paper (NOT waxed paper)
Then you will need:
4 oz soft Cream Cheese
2 T Dark Rum
2 T Milk
2 T Veggie Oil
3 large Eggs
1 t Vanilla
1 t Baking Powder
1 t Xanthan Gum
1 cup Sugar
1 cup Sorghum blend*

Method:
Pre-heat the over to 325 degrees Fahrenheit. In a large bowl, add warm water, in a bowl that is just smaller than the first add the cream cheese and the rum. Blend with a hand mixed until fluffy. Then add the milk, oil and vanilla. You can now remove the bowl from the warm water. In a separate bowl, mix the eggs and sugar until well blended. To this add the flour, baking powder and xanthan gum. Add the flour/egg mixture to the cream cheese/milk mixture.

In a clean, new squeeze bottle pour the batter. I guess you could use a piping bag but I had the best control with the squeeze bottle.

Now you are going to fill the bunny ballons to about halfway. There is a crease in the middle of the bunny so it is a good mark to fill to. Be careful not to make a mess. If batter gets on the outside of the bunny, it could burn in the oven and leave a dark spot. This is where the squeeze bottle tip comes in handy.

Place the bunnies on a cookie sheet and bake for 20 minutes or until a toothpick comes out clean.

To enjoy these tasty treats just unfold the wrapper.

Yumm!!

*Sorghum Blend- 1 1/2 cup Sorghum Flour, 1 1/2 Potato Starch, 1 cup Tapioca Starch mixed together