Four Easter baking recipes to try with kids this weekend
A colourful spread (Picture: Trex/Princes Fruit)
The big bank holiday weekend has finally arrived and families with children in the house will be looking for ways to keep them entertained.
Baking is a fitting and fun way to spend the time at home so weve rounded up a few Easter recipes to get stuck into.
The four recipes weve collated are all easy to make and require just a handful of ingredients many of which you might have in the cupboards already. Some are also great for using up extra Easter eggs lying around the house.
Feast on these tasty treats.
Summer Berry Meringue Wreath Recipe
Theyd look great on an Easter tablescape (Picture: Princes Fruit)
This recipe serves eight and take 10 minutes of preparation.
Ingredients:
1 x 410g can Princes Summer Fruits
8 ready-made meringue nests
300g double cream
Mini meringues to decorate, optional
Edible flowers and fresh mint, to decorate
Method:
Drain the fruit and reserve the syrup to use in a smoothie.
Whip the cream until it forms soft peaks.
Arrange the meringue nests in circle on large plate.
Spoon the cream into the centre of each meringue and top with a spoonful of fruit.
Decorate with edible flowers or fresh mint and mini meringues.
Cherry Cheesecake Filled Easter Eggs Recipe
A surprise inside (Picture: Princes Fruit)
This recipe serves 4 people and takes 15 minutes of prep.
Ingredients:
410g can Princes Black Cherry Fruit Filling
4x Easter egg shells
150g chocolate brownie chunks
200g Mini Eggs
300g soft cheese
50g icing sugar
140g double cream
teaspoon vanilla extract
Sprinkle of sea salt
Method:
Whip the double cream and leave to one side.
Place the soft cheese, icing sugar, salt and vanilla in a bowl, then beat with an electric mixer until smooth.
Fold in the whipped double cream, followed by the cherry fruit filling and place in the fridge.
Take 4 easter egg halves and spread the chocolate brownie chunks out between them.
Pour the cheesecake mix over the brownies and smooth over with a spatula or knife to get a flat finish. Leave in the fridge overnight to set.
Decorate with mini eggs or any other chocolate.
Happy Easter Cake Recipe
Very cute (Picture: Trex)
This recipe serves six and has a bake time of 20 minutes.
Ingredients:
A little butter, for greasing
125g Self-raising flour
1 tsp Baking powder
tsp Salt
115g Caster sugar
75g Vegetable fat, such as Trex, at room temperature
2 Large eggs
3 tbsp Milk
tsp Vanilla extract
Filling and decoration:
100g Butter, at room temperature
250g Icing sugar
tsp Vanilla extract
2-3 Drops pink or yellow food colouring
3-4 tbsp Raspberry jam
Small Easter eggs and tiny icing flowers
Method:
Position the oven shelves towards the centre of the oven. Preheat the oven to 180C/fan oven 160C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, then line the bases with greaseproof paper.
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, vegetable fat, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy.
Divide the mixture between the prepared tins and level the tops. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place.
Put the tins on a wire rack to cool for a few minutes. Remove the cakes from the tins and cool completely, then remove the lining paper.
Meanwhile, beat together the butter and icing sugar until light and creamy. Stir in the vanilla and food colouring.
Spread half the buttercream over one cake. Spread the underside of the second cake with the raspberry jam. Sandwich the cakes together and spread the remaining buttercream on top. Decorate with small Easter eggs and tiny icing flowers.
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Easter Nest Cupcakes Recipe
You cant go wrong with a classic (Picture: Trex)
This recipe serves 10 and has a bake time of 25 minutes.
Ingredients:
125g Self-raising flour
2 tbsp Cocoa powder
tsp Baking powder
tsp Salt
115g Caster sugar
75g Vegetable fat, such as Trex, at room temperature
2 Large eggs
3 tbsp Milk
tsp Vanilla extract
To Decorate:
100g Butter, at room temperature
225g Icing sugar
1 tbsp Cocoa powder
2 Chocolate flake bars, crumbled
30 Mini chocolate Easter eggs
Method:
Preheat the oven to 180C/fan oven 160C/Gas Mark 4. Place 10 large paper cup cake cases into a bun tin.
Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Add the sugar, vegetable fat, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy this will only take one to two minutes.
Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25 minutes, until risen and firm. Cool in the tin for a few minutes, then transfer to a wire rack to cool.
To decorate, beat the butter, icing sugar and cocoa powder together for three to four minutes until light and fluffy. Pipe or spread the topping onto the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 chocolate eggs in the middle of each cake.
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Friday, April 7, 2023 at 11:14 am