As Easter approaches, the air is filled with the promise of new beginnings and the joy of celebration. Amidst the colorful eggs and fluffy bunnies, there’s no better way to embrace the spirit of the season than by indulging in some delightful Easter baking with your little ones.
Food Bunny Lemon Cakes
Method:
- Preheat the oven to 180 degrees.
- Line the cupcake tin with paper cases.
- Beat butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time.
- Sift flour, baking powder, and salt, mix into butter mixture, then add milk.
- Scoop into cases, bake 20–25 minutes.
- Cool completely.
- Beat butter and lemon zest until creamy.
- Add sifted icing sugar, beat until fluffy.
- Add lemon juice, beat to combine.
- Spoon or pipe buttercream onto cupcakes, dip in coconut.
- Cut marshmallows diagonally, dip in coconut, place on cupcakes for bunny ears.
- Use black sugar pearls and jelly beans for eyes and noses.
View the ingredients list here.
Recipe and Image sourced from BBC Food.
Chocolate Egg Nests
These little nests are simply adorable and kids are bound to have a blast crafting these delicacies.
Ingredients:
- 225g Chocolate
- 2 TB Golden syrup
- 50g Butter
- 75g Cornflakes
- Mini chocolate eggs
Method:
- Line a 12-hole muffin tin with paper cases.
- Melt the chocolate, golden syrup and butter over a low heat.
- Remove the chocolate from the heat and add the cornflakes. Mix until all the cereal is coated in chocolate.
- Divide the mixture between the paper cases and press three chocolate eggs in the middle.
- Chill in the fridge for an hour, until nests are set.
Recipe and image sourced from BBC Food.
Peanut Butter Mallow Eggs
Ingredients:
- 4 slabs (320g) Heavenly Midnight Velvet
- ½ cup (125ml) peanut butter
- 1 Tbsp (15ml) butter, softened
- ⅓ cup (80ml) icing sugar, sifted
- 6 mmmMallow Eggs, halved
Method:
- Begin by melting chocolate either over a double boiler on the stove or in a microwave until smooth.
- Pour 2 tablespoons (30ml) of the melted chocolate into the bases of 12 silicone cupcake molds. Chill until set.
- In a bowl, whisk together peanut butter, butter, and icing sugar until smooth and slightly stiff.
- Place 1 tablespoon (15ml) of the peanut butter mixture in the center of each chocolate cup, leaving space around the edges.
- Carefully pour the remaining melted chocolate around the edges of each cup, ensuring not to cover the peanut butter mixture and leaving some chocolate for the top. Chill until set.
- Once set, place egg halves on top of the peanut butter mixture in each cup and cover them with the remaining chocolate.
- Refrigerate until completely set, then serve and enjoy.
Recipe and image sourced from Beacon.
Easter Bark
Not only is this an easy and delicious treat, but it’s also a great way to use up any leftover Easter sweets.
Ingredients:
- 450g Chocolate
- 2 C sweets, such as mini eggs, chopped up marshmallow eggs or Smarties.
Method:
- Line a baking pan with baking paper.
- Melt the chocolate at a low heat.
- Spread the chocolate onto the baking paper. Use a spatula to spread it in an even layer.
- Sprinkle with sweets.
- Allow to set.
- Break up into pieces and enjoy.
Recipe and image sourced from Kitchen Confidante.
Hot Cross Bun Ice Cream Sandwiches
Ingredients:
- 6 Woolworths hot cross buns
- 380 g can ideal evaporated milk
- 385 g can sweetened condensed milk
- 290 g dessert and cooking cream
- 1 T vanilla extract
- Nutella
- Caramel treat
Method:
- Chill the evaporated milk and condensed milk in the refrigerator overnight or in the freezer for an hour. Whip the evaporated milk until it becomes thick and fluffy, then add the condensed milk, cream, and vanilla extract. Beat the mixture well to combine. Pour it into the freezer bowl and freeze for 45 minutes.
- After 45 minutes, beat the mixture again and then return it to the freezer to freeze overnight. Toast the hot cross buns and spread Nutella on one half and caramel treat on the other.
- Serve the toasted buns warm with a generous scoop of the ice cream in between. Enjoy your delightful treat!
- Recipe and image sourced from Woolworths Taste Magazine.
Easter Egg Cookies
For this Easter baking recipe, use shop bought cookies or make a batch of your favourite recipe. Cover a table in a washable cloth and let the kids go crazy crafting their masterful creations.
Ingredients:
- Cookies
- 2 Egg whites
- 1 tsp Lemon juice
- 500g Icing sugar
- Food colouring
- Decorations
Method:
- Beat the egg whites until frothy.
- Add lemon juice.
- While beating, gradually add the sugar until combined.
- Pour icing into separate bowls and add food colouring.
- Put the icing into piping bags.
- Decorate the cookies as desired.
Recipe and image sourced from Kidspot Kitchen.
If you enjoyed reading this article then view our Easter Arts and Crafts article here.
Do you have any other Easter baking recipes for kids? Let us know about them in the comments section below!
