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
- 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
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
- 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
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
- 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
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 .