Easy Easter Recipes for the Kids

Looking for something to keep the kids entertained and their tummy’s full this Easter holidays, why not bake a Easter theme cookie or decorate a cup cake! 

Please see the recipes below !

Easter Bunny Cupcakes 

Ingredients 

  • 450 gram pkt Betty Crocker Vanilla Cupcake Mix
  • 60 gram butter , softened
  • 2 eggs
  • 1/2 cup milk
  • 1 cup desiccated coconut 
  • 12 white marshmallows 
  • 6 pink marshmallows
  • 24 brown M&M minis 
  • 12 pink M&M minis 
  • 145 gram pkt Creative Kitchen Fairy Sweetheart topping  (24 pink hearts only)  
  • Dark chocolate writing icing to decorate 
  • Vanilla Icing 

Method 

Step 1 – Preheat oven to 180C

Step 2 – Make the cupcakes using the cup cake mix , add butter , eggs and milk and follow packet directions . Set aside to cool.

Step 3 – Make vanilla icing , use a electric mixer to beat 160 g butter , gradually add icing sugar . Beat well . Add 2 tablespoons of milk and 1 teaspoon of vanilla essence . beat until combined . Set aside a small amount for attaching ears , noses etc .

Step 4 – Place the coconut in a small bowl . spread icing over the cooled cup cakes. Dip the top of each cake in coconut to lightly coat . Cut white marshmallows in half . Cut pink marshmallows in half , then cut each half into 2 pieces . Use a little of the reserved icing to to attach a pink and white marshmallow piece to make a ear . Use remaining icing to attach the ears , brown  M& M’s for eyes and pink M& M’s for the noses and a pink heart for the mouth of each cup cake . Use the writing icing to pipe whiskers onto each cupcake 

 

Chocolate Crackle Eggs 

Ingredients 

  • 4 cups of rice bubbles
  • 2/3 cups of icing sugar mixture 
  • 1 cup desiccated coconut 
  • 150 gram butter , chopped 
  • 100 g white chocolate 
  • 100 grams dark chocolate 
  • Coles Rainbow Pearls , to decorate 
  • Gold Stars ,to decorate 
  • Polka Dots , to decorate 
  • Funny face icing figurines , to decorate 
  • Coloured writing icing , to decorate 

Method 

Step 1 – Grease and line a 20 cm x 30 cm lamington pan with baking paper . Allow 2 cm of the long sides to overhang .

Step 2 – Combine the rice bubbles , icing sugar and coconut in a large bowl. Place butter and white chocolate in a small saucepan over medium heat and stir until just melted . Pour over the rice bubble mixture and stir well to combine .

Step 3 – Remove slice from the pan . Use a 5 cm egg – shaped cutter to cut egg shapes from th epan . Use melted dark chocolate to attach decorations and decorate using writing icing. 

 

Easter Egg Cookies 

Ingredients 

  • 250 gram of butter 
  • 2/3 cup brown sugar 
  • 1/2 cup of condensed milk 
  • 1 teaspoon of vanilla paste 
  • 2 cups of self – raising flour 
  • 1 cup plain flour 
  • 100 grams dark or milk chocolate 
  • 100 grams of chopped and roasted macadamia’s (optional )
  • 3 x 125 grams Cadbury mini eggs 
  • 150 grams dark chocolate 

Method 

Step 1 – Preheat oven to 180 C fan forced . Line three large oven trays with Glad Bake Cooking Paper .

Step 2 – Beat butter in the small bowl of an electric mixer until soft . Add sugar and beat until light and creamy . Add condensed milk and beat until light and fluffy . Beat in vanilla .

Step 3 – Transfer the mixture to a large bowl . Using a large metal spoon , fold in both flours , chocolates and nuts ( optional ) . Mix Well .

Step 4 – Roll rounded tablespoons of mixtures into balls and place on prepared trays , leaving room for spreading . Flatten slightly . Bake for 12 minutes or until golden . Quickly press in 3 mini eggs into each biscuit , while the biscuits are still warm . Leave biscuit to cool on the tray .

Step 5 – Drizzle the biscuits with melted chocolate and leave to cool , then serve . Keep the biscuits in a air- tight container .

Enjoyed these recipes? These are a few of my Easter favourites that I discovered from Taste.com