Katy is the queen of cupcakes and biscuits with a fashionable twist, baking them in her artisan bakery in London's Tufnell Park. From catwalk-inspired cakes to slogan biscuits, Katy, under the pseudonym ‘Lady Bunny’, creates sweet treats that reflect what everyone’s talking about (or wearing) right now.
Katy hasn’t been a cake maker all that long. She started her career as fashion editor and fashion stylist, travelling the world styling shoots with singers, D.J’s, actresses and a host of models. In the early days she even worked at Grazia HQ assisting the fashion team.
Last September, when an opportunity arose to take over a deli/café opposite her flat, Katy, together with partner Anabel Fielding, decided to take the plunge and open up their own business, the Bunny Little deli/ bakery. ‘I’ve always been into food. It came at a moment in my career when I was starting to ask myself if I could see myself working in fashion forever. It’s been hard work starting up the bakery and juggling this with my fashion work, but I’m loving every minute of it.’
Katy’s cupcakes aren’t just any old cakes. With Bunny Little she has taken her love of fashion and food and merged them into one. ‘I like creating things with a fashiony theme, to think about the whole look and aesthetic,’ she tells us.
Examples include biscuits inspired by designer logos such as Alexander Wang’s Parental Advisory slogan and Jonathan Saunders' Petals motifs, as well as cute, newsy cupcakes such as RIP Diet and Team Nigella.
‘In the early days I was in the kitchen every day but now I have a small team to help me. But I do still bake. Every week I make something to sell in the shop that we call a Lady Bunny Special.’
Here, in a new weekly series for Grazia Daily, Katy bakes some special cupcakes - and this week's brazillian-inspired cakes are World Cup-themed. They're called Pina Colada cupcakes and she has provided the recipe below so you can make them too. Happy baking!
PINA COLADA CUPCAKES
- 210g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 150g light brown sugar
- 50g granulated sugar
- 115g unsalted butter, melted
- 1 large egg, room temperature preferred
- 120ml pineapple juice
- 120ml full fat coconut milk
- 1/4 teaspoons vanilla extract
- 200g tinned pineapple
- 170g unsalted butter, softened to room temperature
- 360g sugar
- 60ml coconut milk
- 2 teaspoons vanilla extract
- ¼ teaspoon vanilla extract
- Flaked coconut
- Pineapple chunks
- Glace cherries
- Pineapple crisps
- Preheat oven to 180 degrees.
- Line a 12-count cake pan with cupcake liners. Set aside.
Make the cupcakes:
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwavable bowl, melt the butter in the microwave. Whisk in brown sugar and granulated sugar.
- Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined
- Slowly mix dry ingredients into the wet ingredients until no lumps remain.
- Fold in pineapple chunks and fill cupcake cases 2/3 of the way full. Bake for 20 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely before icing.
Make the frosting:
- In a medium bowl, beat the softened butter on medium speed with an electric mixer or your own spoon. Beat for about 3 minutes until smooth and creamy.
- Turn mixer off and add sugar, cream and vanilla. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes.
- Add more powdered sugar if the icing is too thin or more cream if the icing is too thick
Ice cooled cupcakes. Style up with flaked coconut, pineapple, cherries, limes and straws to create your very own Pina Colada cupcake! Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
You can find Bunny Little at 9 Campdale Road, Tufnell Park, London N7 0EA; Monday to Saturday 7:30am-5:30pm; Sunday 8am-5:30pm. Bunny Little can deliver in the London area and can provide catering. Call 020 7281 5552 for more info.