End Easter on a high by filling your kitchen with the aroma of sweet Easter treats. Getting the whole family involved in making sweet Easter treats is a great new tradition everyone will want to be a part of. After all, it definitely wouldn’t be Easter without loading every family member up on an abundance of chocolate!
These deliciously sweet Easter recipes are sure to cause every bunny to long for Easter to continue all year.
Caramel Crunch Loaded Cheesecake Easter Egg
Caramel, cheesecake and chocolate, combined with a twist. Such a wonderfully sweet Easter treat for kids of all ages! But before you start, make sure you have planned some fun Easter games and activities for them to burn off their sugar high!
Prep: 0:15 Mins
Serves: 2
INGREDIENTS
- 1 tbs boiling water
- 1 tsp gelatine powder
- 250g cream cheese, softened
- 1/2 cup (125ml) thickened cream
- 2 tbs caster sugar
- 100g white chocolate, melted
- 100g hollow chocolate Easter egg, halved horizontally
- 2 tbs dulce de leche
- Thickened cream, whipped, to serve
- Caramel popcorn, to decorate
- Salted caramel macarons, to decorate
- Mini vanilla wafers, to decorate
- Salted caramel topping, to serve
METHOD
Step 1
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves.
Step 2
Place the cream cheese, cream and sugar in a food processor. Process until smooth. Add the white chocolate and gelatine mixture. Process until smooth. Add 2 tbs dulce de leche and use a spoon to gently marble.
Step 3
Balance the Easter egg halves over the holes of a muffin tray to secure. Spoon the cream cheese mixture evenly among the egg halves. Place in the fridge for 2 hours or until set.
Step 4
Top the Easter egg halves with whipped cream, popcorn, macarons and vanilla wafers. Drizzle with the caramel topping to serve.
Source site: www.taste.com.au
Easter Cupcakes
Featuring cute bunny faces and adorable little tails, these incredibly sweet Easter treats are easy to make and guaranteed to be a hit at your Easter celebration!
Prep: 0:30 Mins
Cook: 0:25 Mins
Serves: 12
INGREDIENTS
- 450g pkt vanilla cupcake mix
- 60g butter, softened
- 2 eggs
- 2/3 cup (160ml) milk
- 1 cup (80g) desiccated coconut
- 15 white marshmallows
- Pink and white heart-shaped sprinkles, to decorate
- 6 pink mini marshmallows
- 6 red sugar coated chocolates
- Black writing icing, to decorate
BUTTERCREAM
- 125g butter, softened
- 3 cups (480g) icing sugar mixture
- 1 tablespoon milk
- 1 teaspoon vanilla essence
METHOD
Step 1
Preheat oven to 180C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Make cupcakes using the cupcake mix, butter, eggs and milk following packet directions (reserve icing sachet for another use). Cool completely.
Step 2
To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined.
Step 3
Place the coconut in a small bowl. Reserve 1 tablespoon buttercream. Spread the remaining buttercream over each cupcake. Dip the top of each cupcake in the coconut to lightly coat. Cut the white marshmallows in half. Arrange 2 marshmallow halves, cut-side down, on half the cupcakes to make feet. Use a little of the reserved buttercream to attach pink heart sprinkles to feet to make paw pads. Spread 6 marshmallow halves with reserved buttercream and dip in coconut to make a tail. Arrange on the cupcakes above the feet.
Step 4
Cut pink mini marshmallows in half. Place on the cut sides of the remaining white marshmallows to make ears. Place on the remaining cupcakes. Decorate with the red sugar-coated chocolates for noses and heart sprinkles for teeth. Decorate with the writing icing for eyes and whiskers.
Source site: www.taste.com.au
Easter Bunny Biscuits
Adorable homemade biscuits are a wonderful way to treat your hungry little bunnies. Since these sweet Easter treats also taste delicious dunked in hot beverages, save some for your afternoon pick-me-up.
Prep: 0:30 Mins
Cook: 0:30 Mins
Serves: 40
INGREDIENTS
- 250g butter, softened
- 1/4 cup (55g) caster sugar
- 2 cups (300g) plain flour
- 2 tbs cornflour
- 2 tbs rice flour
- 1 tbs cocoa powder
- 2 tbs brown sugar
- 1 tbs golden syrup
- 1 tbs custard powder
- Sugar-coated chocolate eggs, to decorate
- Writing icing, to decorate
METHOD
Step 1
Preheat oven to 160°C. Line 3 large baking trays with baking paper.
Step 2
Use an electric mixer to beat 125g butter and caster sugar in a bowl until pale and creamy. Add 1 cup (150g) flour, 1 tbs cornflour, 1 tbs rice flour and cocoa powder. Stir with a wooden spoon until dough just comes together. Turn onto a lightly floured surface. Gently knead until smooth. Divide into 2 even portions and shape each into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Meanwhile, use a clean electric mixer to beat remaining butter, brown sugar and golden syrup in a bowl until well combined. Add the remaining flour, remaining cornflour, remaining rice flour and custard powder. Stir with a wooden spoon until dough just comes together. Turn onto a lightly floured surface. Gently knead until smooth. Divide into 2 even portions. Shape each into a disc. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 4
To make the forward-facing bunny biscuits, roll out 1 portion of each dough on a lightly floured surface to a 5mm-thick disc. Trace a 12cm-tall bunny shape on baking paper and use as a template to cut shapes from the dough, reserving excess. Place on lined trays. Place a chocolate egg on each biscuit, carefully folding the arms over to secure.
Step 5
Roll out each reserved excess dough on a lightly floured surface to a 5mm-thick disc. Cut small teardrop shapes from the dough and arrange on the biscuits to make ears. Place in the fridge for 15 mins to chill.
Step 6
Bake for 12-15 mins or until light golden. Set aside on trays for 5 mins to cool slightly. Transfer to a wire rack.
Step 7
To make rear-facing bunny biscuits, roll out each remaining dough portion on a lightly floured surface to a 5mm-thick disc. Use the bunny template to cut shapes from the dough, reserving excess. Place on the lined trays.
Step 8
Roll out each reserved dough on a lightly floured surface to a 5mm-thick disc. Use a 1cm heart-shaped pastry cutter to cut shapes from the dough. Arrange on the biscuits to make tails. Place in the fridge for 15 mins to chill.
Step 9
Bake for 12-15 mins or until light golden. Set aside on trays to cool.
Source Site: www.taste.com.au
Loaded Caramilk Easter Brownies
Chocolate, upon chocolate, upon chocolate. These loaded brownies are sweet Easter treats that don’t need an introduction, because you know your chocolate-obsessed children (and all the adults too!) will devour them.
Prep: 0:30 Mins
Cook: 1:00 Hr
Serves: 16
INGREDIENTS
- 230g pkt Cadbury Caramilk Easter Eggs
- 150g (1 cup) plain flour
- 315g (11/2 cup) caster sugar
- 100g (1/2 cup, firmly packed) brown sugar
- 80g (3/4 cup) cocoa powder
- 180g unsalted butter, melted, cooled slightly
- 3 eggs, lightly whisked
- 1 teaspoon vanilla extract
- Cadbury Caramel Eggs, to decorate
- Assorted chocolate eggs, to decorate
- Chocolate rabbits, to decorate
METHOD
Step 1
Preheat the oven to 160C/140C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the paper to slightly overhang the sides. Coarsely chop 100g (about 14) Caramilk eggs.
Step 2
Combine the flour, caster sugar, brown sugar, cocoa, butter, egg and vanilla in a large bowl until well combined. Add the chopped Caramilk eggs and fold through. Spoon the mixture into the prepared pan. Bake for 55 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in pan to cool completely. Remove brownie from the pan.
Step 3
Melt 55g (about 7) of the remaining Caramilk eggs in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Drizzle the melted Caramilk over the brownie. Top with the remaining Caramilk eggs and assorted chocolates. Set aside until set then cut into pieces to serve.
Source site: www.taste.com.au