Simple But Cute Easter Treats

So, in the midst of this chaos, here’s some normality. 4 simple treats to make at home to celebrate Easter. There’s nothing fancy required or ingredient you need to brave the shops for. You won’t be elbowing Hugo or Biffy in the wholefoods shop for the last Madagascan Dodo Bird Feather to make these. Just your normal baking supplies. I really hope some of you can create these and find some escape in these recipes. Baking, for me, can be really therapeutic and, if that fails, you can always stress eat your bakes. Whichever way, I hope this helps.

1. Easter Bunny Sugar Cookies

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These are great to make with little ones because you can make the dough ahead of time and they’re really simple and quick. If you don’t have any Easter cookie cutters because ever other Mum in the country has bought them, then this is for you!

What you will need:

  • A batch of sugar cookie dough (see my recipe here).
  • Rolling pin
  • Gingerbread man cookie cutter
  • Chocolate eggs with a sugar crisp shell

Method

  1. Roll out the dough on a lightly floured surface to about 1 cm thickness.
  2. Cut out your ‘gingerbread men’.
  3. Place cookies on a lined baking tray upside down. The ‘legs’ will be the bunny’s ears.
  4. Place a chocolate egg in the centre and bend the arms over the egg so it looks like the bunny is cuddling the egg.
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  5. Using a cocktail stick, give the bunny some eyes.
  6. Bake in a preheated (160ºC fan) oven for 10 minutes.
  7. Leave to cool on a wire rack.
  8. Once cool add a nose with a blob of chocolate or a sprinkle.
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2. Easter Nest Cupcakes

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Everyone knows how to make the traditional chocolate Easter nests. Well, they inspired me to make these in cupcake form with a difference.

What you will need:

  • A batch of 12 cupcakes (I used my vanilla cupcakes but you could make chocolate ones to make these treats even more chocolatey)
  • A batch of chocolate buttercream (bought or homemade)
  • Chocolate sprinkles
  • Mini chocolate eggs

Method

  1. Fill a piping bag, fitted with a round piping nozzle, with chocolate buttercream (if you don’t have a nozzle, just cut the end off to size).
  2. Pipe two rings (one on top of the other) of buttercream onto the top of the cupcake.
  3. Dip your cupcake (gently) into a shallow dish of chocolate sprinkles until the buttercream is coated in them. It should look like a sprinkle covered doughnut!
  4. Place two mini chocolate eggs in the centre of your nest.

3. Lemon Shortbread Bunnies

These are just so delish! Again, these are so simple and great to make with kids. Get creative! Pick your favourite sprinkles and unapologetically decorate!

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What you will need:

  • 125g butter (room temp)
  • 180g plain flour
  • 1 tsp lemon zest (I put in more because I love the lemon flavour)
  • 65g caster sugar
  • Bunny cookie cutter
  • Small flower cookie cutter (optional)
  • Icing sugar
  • Your favourite sprinkles

Method

  1. Preheat oven to 150ºC.
  2. Mix the butter and sugar together until creamy. Then add the lemon zest.
  3. Sift in the flour and combine. Using your hands, form into a dough. Wrap in clingfilm and refrigerate for 15 minutes.
  4. Remove from the fridge and roll out the dough on a floured surface to about 5mm thickness.
  5. Cut out your bunny shapes and place on a lined baking tray. You could also cut out some small flower shapes for the tail! If you don’t have a flower cutter, don’t worry! Continue reading!
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  6. Place the baking tray of cookies into the fridge for 10-15 minutes. You could also put a large hole in the top of them if you with to put ribbon through them to hang.
  7. Bake for 12-15 minutes or until the edges of the cookies have a golden tinge.
  8. Allow to cool completely on a wire rack before decorating.
  9. Mix together icing sugar and water to make a simple icing (you could also add lemon juice to give it more lemon flavour).
  10. Cover the flower shaped cookies in the icing or carefully spoon/pipe the icing onto your bunny to give it a tail. Add your sprinkles to the icing to create a tail made of sprinkles or simply leave it as it is! If you’re creative, you could give him sprinkle ears!

4. Floral Bunny Ear Cupcakes

These are slightly more challenging but I think they’re so cute! I used these reusable cupcake cases that are silicone plant pots which I think were perfect for this design! You can use whatever you like.

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What you will need:

  • A batch of your favourite cupcakes (or you can use my vanilla cupcake recipe)
  • A batch of vanilla buttercream
  • Piping bags
  • Variety or piping nozzles
  • Food colouring
  • Candy melts or chocolate

Method

  1. Melt your candy melts in a piping bag (I used a microwave. Heated for 30 seconds then squeezed the bag to mix the melts. Then heated for another 30 seconds and repeated until I got my desired runny texture). Then snip a small piece of the end of the piping bag off. You can use chocolate, however, it is not as stable.
  2. On grease proof paper, pipe bunny ear shapes. (I draw my design before hand and placed it underneath the grease proof paper so I could trace it).
  3. Leave to harden on a flat surface for 24 hours.
  4. Separate your vanilla buttercream into different bowls and colour. I used yellow, pink and violet as I thought they were nice spring colours.
  5. Put your buttercreams into separate piping bags with different nozzles.
  6. Apply a base of green buttercream to look like grass.
  7. Carefully peel your candy melt bunny ears off of the grease proof paper and delicately push them into the buttercream.
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  8. Pipe a variety of flowers and shapes onto the cupcake. You can always just pipe swirls and dots! Try to pipe them onto the cupcake in a way that supports the ears.

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And there you go! Very simple and quick Easter treats. I hope this brings some joy to your household. If you do create these, please share pictures with me! I would love to see them!

Be kind. Stay Safe.

 

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Twitter: @Cook2903

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Basic Sugar Cookie Recipe

This is the recipe I use for a really quick and simple sugar cookie. Perfect for Christmas, Birthdays, baby showers or any occasion or holiday.

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Ingredients

  • 100g butter (room temp)
  • 100g caster sugar
  • 1 egg, beaten
  • 275g plain flour, sifted
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 190ºC/ 170ºC fan/ Gas 5. Line a baking tray.
  2. Cream together the butter and sugar until fluffy.
  3. Gradually add the egg and vanilla extract until well combined.
  4. Sift in the flour and mix until it forms a dough.
  5. Roll out the dough on a lightly floured surface to 1cm thick.
  6. Cut out your shapes and place onto the baking tray.
  7. Bake for 8-10 minutes or until pale golden.
  8. Leave to cool on a wire rack.

The Best Gingerbread Biscuits

I think my most favourite part of this festive season is the baking. One of the best things to bake, that will most definitely get you in the Christmas spirit (and make your house smell amazing), is gingerbread. I recently made a batch and I forgot how much I love to bake and decorate biscuits. I got fully immersed, to the point where I didn’t realise hours went by. This is only because I was doing really intricate decoration and I’m a perfectionist. The average person will do this in way less time. Especially when each batch only takes 10 minutes in the oven!

These biscuits are perfect to make with kids. You can make the dough ahead of time. Just allow 10 minutes after taking it out of the fridge for it to de-chill and simply roll it out onto a floured surface. You’ll want to roll it out to about 4 mm thickness. If you wish for your biscuits to be crunchier and have a snap, roll them slightly thinner. Similarly, if you wish for them to be more chewy, roll them slightly thicker.

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When it comes to decorating, I always favour a simple plain white royal icing. Royal icing is harder than water icing so your design is more likely to last longer. I prefer not to colour it as I think the white looks so elegant against the dark brown gingerbread. If you’re decorating with children, I recommend lots of different colours and perhaps using a simple water icing. I get a lot of enjoyment from piping so I spent a lot of time preparing my designs and getting them perfect.

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Below you will find the gingerbread biscuit recipe I use and also the royal icing recipe.

Gingerbread Recipe

Ingredients

  • 400g Plain Flour
  • 3/4 tsp Bicarbonate Soda
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Mixed Spice
  • 1/2 tsp Salt
  • 1/4 tsp Ground Nutmeg
  • 180g Butter (soft)
  • 125g Dark Brown Sugar
  • 1 Egg
  • 125g Black Treacle

Method

  1. Sift flour, bicarbonate soda and spices together into a large bowl.
  2. Cream butter and sugar together until fluffy.
  3. Add the egg and treacle. Mix until combined.
  4. Slowly add the flour mixture gradually as you mix until it is all combined and forms a loose dough.
  5. Divide the dough into 3 and wrap individually in cling film.
  6. Chill overnight – 2 days.
  7. When you’re ready to bake the biscuits, preheat the oven to 170°C (fan).
  8. Remove the dough from the fridge and allow to de-chill for 10 minutes.
  9. Roll out dough onto a floured surface 4 mm thick.
  10. Cut biscuit shapes out and place on a lined baking tray.
  11. Bake for 8-12 minutes. Allow to cool for 5 minutes on the tray then transfer onto a cooling wrack.

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Royal Icing Recipe

Ingredients

  • 325g Icing Sugar
  • 2 Egg Whites
  • 1 tsp Lemon Juice

Method

  1. Sift icing sugar into a large bowl.
  2. Whisk egg whites in a stand mixer or hand held mixer with lemon juice until frothy.
  3. Slowly add icing sugar until all combined.
  4. Whisk until it forms soft peaks.
  5. Pour into a prepared icing bag if you wish to pipe your designs. Otherwise, you can store in an air-tight container in the fridge for a week.

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Then, start having fun! You can get the family involved or use it as some therapeutic me time (like I did). You can add sprinkles, edible glitter or sweets. Go wherever the Christmas spirit takes you! I would love to see your creations so please share them!

Merry Baking!

I am the owner and creator of all images in this post.