Delicious chocolate eggs, cute bunnies, frolicking lambs and colorful flowers – what’s not to love at Easter?
It’s the great occasion of spring when we come together with our loved ones to celebrate the season and new beginnings. And it certainly wouldn’t be complete without some Easter treats!
Cooking at home with the kids is the perfect way to keep them busy during the school holidays and to celebrate the Easter season.
Stacey Solomon certainly knows how to get into the Easter spirit. Her adorable photos of two-year-old Rex wearing a bunny costume and sleeping on the grass were enough to melt even the coldest hearts.
The Loose Women singer and presenter also showed off her creative side with an Easter Bunny Toast recipe she made for partner Joe Swash. She added toast to a frying pan and used egg white to make bunny ears, the yolk for a nose, and cucumber strips for whiskers. The Coco Pops eyes were the finishing touch.
Stacey shared Joe’s reaction on her Instagram, adding, “He was so happy it made me want to cry.”
There is no doubt that cooking is something the whole family can enjoy. It’s a great bonding experience and experts say cooking boosts children’s confidence and gives them a sense of pride.
Baking Easter treats certainly doesn’t have to break the bank either. So grab some wooden spoons and a mixing bowl, tie the apron strings, and get ready to bake.
We’ve come up with some fun and easy Easter recipes on a budget that are sure to have the whole family jumping for joy…
Vanilla bundt cake
Servings: 8 to 10 people
- 250g softened unsalted butter, plus extra for greasing
- 250g plain flour
- 225g caster sugar
- 1½ tsp baking powder
- ¼ teaspoon fine salt
- 1 vanilla pod, split lengthwise, seeds scraped
- 4 large eggs
- For the buttercream frosting
- 175g softened butter
- 200g icing sugar
- ½ teaspoon vanilla extract
- 3-4 drops of red food coloring
- Fresh edible flowers to garnish
- Heat the oven to 180°C/fan oven 160°C/gas 4.
- Generously butter the inside of the cake tin.
- Sift the flour, baking powder and salt into a large clean bowl.
- In another large bowl, using an electric whisk, cream together the butter, sugar and vanilla seeds until pale and fluffy. Add the eggs one by one, whisk well.
- Gently stir in the flour mixture.
- Add the cake mix to the greased cake pan.
- Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then unmold onto wire rack to cool completely.
To make the buttercream icing:
- Cream the butter then gradually add the icing sugar.
- Add vanilla extract and food coloring and mix well to combine. Add a few drops of milk and continue mixing until the frosting is soft and spreadable.
- Once the cake has completely cooled, spread the icing with a spatula and let it set before decorating the flowers.
- 120g softened butter
- 120g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 120g self-rising flour
- 2 tablespoons milk, plus a little more for the frosting
- 1 sachet of mini chocolate eggs, to decorate
For the buttercream icing:
- 125g softened butter
- 185g icing sugar
- ½ teaspoon of vanilla extract
- milk splash
- Preheat the oven to 180°C/160°C convection/thermostat 4 and line a shallow 12-hole muffin tin with cupcake cases.
- Cream the butter and sugar together until the mixture is light and fluffy.
- Add the eggs and vanilla extract to the mixture and beat to combine.
- Stir the flour into the mixture, along with a little milk, until well blended.
- Pour the mixture into the cases, until each is half full.
- Bake the cakes for 12-15 minutes until lightly golden. Let cool in pan for 5 minutes, then carefully remove and let cool completely.
- Cream the butter. Gradually add the icing sugar and vanilla extract. Add a few drops of milk until the mixture is soft and can be pumped easily.
- Fill a piping bag fitted with a star tip with the buttercream icing and frost the cakes in swirls, starting in the center and working outward.
- Decorate each cupcake with a few mini eggs.
Spicy Easter Bunny Cookies
- 75g softened butter
- 75 g golden caster sugar
- 1 medium egg yolk
- 1 teaspoon mixed spices
- 50g currants
- 3 tablespoons of milk
- 175 g plain flour, plus extra for dusting
- 1 tablespoon caster sugar for dusting, optional
- Preheat the oven to 180°C/160°C convection/thermostat 4.
- Beat the butter with the caster sugar until light and fluffy, then incorporate the egg yolk.
- Add the spice mixture and currants then mix. Stir in the milk, then add the bear and mix to form a paste.
- On a lightly floured work surface, roll out the dough to about 4mm thick.
- Roll out the cookies using a bunny cookie cutter and transfer them to a baking sheet lined with parchment paper.
- Gather the scraps of dough and repeat the process until exhausted.
- Bake for 10-15 minutes until the cookies are a pale golden color.
- Leave to cool, then sprinkle with a little caster sugar, if necessary.
Chocolate Easter nests
- 150g of butter
- 4 tablespoons golden syrup
- 3 tablespoons cocoa powder, sifted
- 6 large Shredded Wheat cookies
- Mini chocolate eggs
- Put the butter in a medium saucepan and melt over low heat.
- Add the golden syrup to the melted butter and stir with a wooden spoon for a few minutes, until the two are combined.
- Add the sifted cocoa powder to the butter and syrup and stir continuously until fully incorporated and the mixture is black and glossy. Remove from fire.
- Break up the grated wheat biscuits and add them to the chocolate mixture. Mix well to coat.
- Line a shallow 12-cup muffin pan with cupcake liners.
- Using a teaspoon, fill the cupcake tins with the chocolate mixture and Shredded Wheat. Leave a little pit in each to create a nest shape.
- Chill the nests in the refrigerator for at least 30 minutes.
- Take out of the fridge, fill with the mini eggs and serve.
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