Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Easter Bunny Cakes


2 tea bags Tea4Kidz Apple & Berry flavoured Rooibos
100ml Boiling water
5 ml Vanilla essence
180g Cake Flour
3 tsp (15 ml) Baking powder
3 Eggs, separated
160g Sugar
100ml Oil
Pinch of salt



  1. Line 2 x 12 hole muffin tins with paper cases. Grease with a non-stick baking spray.
  2. Place the teabags in the boiling water and allow to steep. Once cool remove the teabags and add the vanilla essence.
  3. Sift together the flour, baking powder and salt.
  4. Beat the egg whites until stiff but not dry, set aside.
  5. Beat the egg yolks together with the sugar, oil and tea.
  6. Add the flour mixture and mix until just combined. Fold in the beaten egg whites.
  7. Divide the mixture evenly between the cupcake cases.
  8. Bake at 190°C for 10 -15 minutes.


To decorate:

Cream Cheese Frosting:

250g Cream cheese
125g Butter, softened
3-4 cups Icing sugar
24 large Marshmallows
Pink sprinkles or jelly powder
Edible eyes
Pink sweet for nose



  • Beat the cream cheese and butter until smooth. Continue to add in as much icing sugar as needed to reach desired consistency.
  • To make Bunny Ears, cut each marshmallow using scissors diagonally and then immediately press the sticky side into sprinkles.
  • Ice your cooled cupcakes and then top with a set of Bunny Ears eyes and nose!