3 Easter recipes to try with the kids
Long weekends and school holiday times like Easter are a great time for baking with the kids. Children not only love making a mess in the kitchen, but seem to adore eating the treasures they have cooked up
Long weekends and school holiday times like Easter are a great time for baking with the kids. Children not only love making a mess in the kitchen, but seem to adore eating the treasures they have cooked up, even when things turn out slightly wonky. And at least it can distract them from nagging you to ask permission to eat another Easter egg.
Easter chick cupcakes recipe
Ingredients:
- 380g vanilla cake mix
- 3 tbsps of butter or margarine, melted
- 2 eggs
- 2/3 cup milk
- 180g butter, softened
- 2 cups icing mixture
- 1 cup coconut, shredded
- 12 drops of yellow food colouring
- 24 choc chips (for eyes)
- 1 handful of cornflakes (for the beaks)
Method:
Preheat oven to 160°C. Line a 12 cup tray with patty pans.
Prepare cake mix as directed on the box and scoop 1/4 cups of the batter into 12 patty pans. Bake for 15-20 mins.
Remove and cool on a cake rack.
Beat butter with an electric mixer until pale and creamy, gradually add icing mixture and beat for 2 mins on high.
Spread this generously over the cooled cupcakes.
Place coconut in a ziplock bag with the food colouring and shake and rub until all the coconut is yellow.
Press the coconut into the icing on each cupcake.
Dot icing on the choc chips and place as eyes and push a cornflake in for the beak.
Ice cream Easter eggs recipe
Ingredients:
- Pre-bought or homemade ice cream in flavour of choice
- Easter egg moulds (7.5cm tall egg moulds used in photograph)
- Bamboo skewers
- Hundreds and thousands or sprinkles of choice
Method:
Spoon the ice cream into each side of the mould and flatten using the back on a spoon. Sandwich both sides of the mould together, wiping away any excess ice cream that squeezes out the sides when pressed together.Place a skewer between the two sides of the mould and slide it halfway through the ice cream egg so that it’s sitting in the middle of the egg like a lolly pop stick.
Place the skewered moulds in the freezer and let them set for at least two hours.
After two hours or more, remove the moulds from the freezer. Holding them by the skewer, run under warm water to remove the moulds from the ice cream.
Pour sprinkles or hundreds and thousands into a bowl and roll the ice cream eggs in the bowl to coat them.
Serve and enjoy!
Marshmellow eggs recipe
Ingredients:
- 1kg icing sugar (don’t panic you won’t be eating it!)
- 250g packet pink and white marshmallows
- Writing icings
- Assorted sprinkle
Method:
Pour the icing sugar into a container so it is at least 4cm deep.
Press a clean egg halfway into the icing sugar to make the moulds.
The icing sugar does stick a bit to the egg, so you might have to dust it down as you go.
Place marshmallows in a large bowl over a simmering saucepan of water, stir occasionally, until melted and smooth.
Spoon the marshmallow goo into the moulds and refrigerate a couple of hours until set.
Dust the bottoms of the marshmallow eggs with icing sugar as you are getting them out and place on piece of baking paper to decorate.
Gather up the children and let them attack the eggs with the writing icings and sprinkles.
