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Food & Drink Easy Easter baking recipes including bunny biscuits and Cadbury Mini Egg nests

19:40  14 april  2022
19:40  14 april  2022 Source:   ok.co.uk

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Delicious chocolate eggs, cute bunnies, gambolling lambs and colourful flowers - what’s not to love about Easter?

It’s the big Spring occasion when we get together with loved ones to celebrate the season and new beginnings. And it certainly wouldn’t be complete without some Easter treats!

Home baking with the kids is the perfect way to keep them occupied during the school holidays and celebrate the Easter season.

Stacey Solomon certainly knows how to get into the Easter spirit. Her adorable pictures of two-year-old Rex dressed up in a bunny costume and sleeping on the grass were enough to melt even the coldest of hearts.

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Stacey posted an adorable snap of her son Rex in a bunny costume back in 2020 © Instagram / Stacey Solomon Stacey posted an adorable snap of her son Rex in a bunny costume back in 2020

The singer and Loose Women presenter also demonstrated her creative side with a recipe for Easter bunny toast she prepared 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. 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’s no doubt that cooking is something the entire family can enjoy. It’s a great bonding experience and experts say cooking boosts kids’ confidence and gives them a sense of pride.

Rustling up some Easter treats certainly doesn't have to break the bank either. So grab some wooden spoons and a mixing bowl, tie up the apron strings and get ready to bake.

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We’ve come up with some fun and easy budget-friendly Easter recipes that are certain to have the whole family hopping with joy…

This vanilla bundt cake almost looks too good to eat! © Styling Victoria Gray Photography Clive Shalice This vanilla bundt cake almost looks too good to eat!

Vanilla bundt cake

Serves: 8-10

Ingredients:

  • 250g softened unsalted butter, plus extra for greasing
  • 250g plain flour
  • 225g caster sugar
  • 1½ tsp baking powder
  • ¼ tsp fine salt
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 4 large eggs
  • For the butter icing
  • 175g butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract
  • 3-4 drop of red food colouring
  • Fresh, edible flowers to decorate

Method:

  1. Heat the oven to 180°C/fan 160°C/gas 4.
  2. Generously butter the inside of the bundt tin.
  3. Sift the flour, baking powder and salt into a large clean bowl.
  4. In another large bowl, using an electric whisk, cream together the butter, sugar and vanilla seeds until pale and fluffy. Add the eggs one at a time, and whisk well.
  5. Gently fold in the flour mixture.
  6. Add the cake mixture into the greased bundt tin.
  7. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
  8. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

To make the butter icing:

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  1. Cream the butter and then add the icing sugar a little at a time.
  2. Add the vanilla extract and food colouring and mix well to combine. Add a couple of drops of milk and continue to mix until the icing is soft and easily spreadable.
  3. Once the cake is completely cool, spread the icing using a palette knife and allow to set before decorating the flowers.
Vanilla cupcakes, anyone? Yes, please! © Styling Victoria Gray Photography Clive Shalice Vanilla cupcakes, anyone? Yes, please!

Vanilla cupcakes

Makes 12

Ingredients:

  • 120g butter, softened
  • 120g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 120g self-raising flour
  • 2 tbsp milk, plus a little extra for the icing
  • 1 bag of chocolate mini eggs, to decorate

For the butter icing:

  • 125g butter, softened
  • 185g icing sugar
  • ½ tsp vanilla extract
  • splash of milk

Method:

  1. Preheat the oven to 180°C/160°C fan/gas mark 4, and line a 12-hole shallow muffin tin with cupcake cases.
  2. Cream the butter and sugar together until the mixture is light and fluffy.
  3. Add the eggs and vanilla extract to the mixture and beat to combine.
  4. Fold the flour into the mixture, along with a little milk, until it is fully combined.
  5. Spoon the mixture into the cases, until each one is half-full.
  6. Bake the cakes for 12-15 minutes until they’re a pale golden brown. Allow to cool in the tin for 5 minutes, then gently lift them out and leave until they have completely cooled.
  7. Cream the butter. Add the icing sugar, a little at a time, and the vanilla extract. Add a couple of drops of milk until the mixture is soft and can be piped easily.
  8. Fill an icing bag fitted with a star nozzle with the butter icing and ice the cakes in swirls, starting in the centre and working outwards.
  9. Decorate each cupcake with a few mini eggs.
Bunny biscuits! How cute... © Styling Victoria Gray Photography Clive Shalice Bunny biscuits! How cute...

Spiced Easter bunny biscuits

Makes 16-18

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Ingredients:

  • 75g butter, softened
  • 75g golden caster sugar
  • 1 medium egg yolk
  • 1 tsp mixed spice
  • 50g currants
  • 3 tbsp milk
  • 175g plain flour, plus extra for dusting
  • 1 tbsp caster sugar to sprinkle, optional

Method:

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Beat the butter with the caster sugar until light and fluffy, then beat in the egg yolk.
  3. Add the mixed spice and currants then combine. Beat in the milk, then add the our and mix to form a dough.
  4. On a lightly floured surface, roll out the dough to about 4mm thick.
  5. Use a bunny- shaped cookie cutter to stamp out the biscuits and transfer to a parchment-lined baking sheet.
  6. Gather the dough trimmings together and repeat the process until it is used up.
  7. Bake for 10-15 minutes until the biscuits are a pale gold colour.
  8. Allow to cool, then dust with a little caster sugar, if using.
Yum yum! © Styling Victoria Gray Photography Clive Shalice Yum yum!

Chocolate Easter nests

Makes 12

Ingredients:

  • 150g butter
  • 4 tbsp golden syrup
  • 3 tbsp cocoa powder, sifted
  • 6 large Shredded Wheat biscuits
  • Chocolate mini eggs
  1. Place the butter in a medium-sized saucepan and melt over a low heat.
  2. Add the golden syrup to the melted butter and stir with a wooden spoon for a couple of minutes, until the two are combined.
  3. Add the sifted cocoa powder to the butter and syrup and stir continuously until fully incorporated and the mixture is dark and glossy. Remove from the heat.
  4. Break up the shredded wheat biscuits and add to the chocolate mixture. Stir well to coat.
  5. Line a 12-hole shallow muffin tin with cupcake cases.
  6. Using a teaspoon, fill the cupcake cases with the chocolate and Shredded Wheat mixture. Leave a little well in each to create a nest shape.
  7. Chill the nests in the fridge for at least 30 minutes.
  8. Remove from the fridge, fill with the mini eggs and serve.

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