3 easy Easter recipes to cook with kids April 1, 2021

by Helen Eat

Easter is an exciting time of year, it’s a holiday and the perfect excuse to indulge in simply delicious food and more chocolate than usual! It also means the kids are on school holidays and are looking for things to do. These Easter recipes will provide a bit of fun in the kitchen and a mouth-watering treat for everyone to enjoy.

Deviled Egg Chicks

These retro hors d’oeuvres, i.e. Deviled Eggs, are making a comeback just in time for Easter, in chick form! Perfect for Easter entertaining and some school holiday fun!

gevulde eitjes pasen

6 hard-boiled eggs
1 ½ tbsp greek yoghurt
1 ½ tbsp low-fat mayonnaise
½ tbsp sun-dried tomatoes, chopped very finely
1 tsp mustard powder
Salt and pepper to taste
1 carrot
Black olives, cut into very small pieces (for the eyes)

Step 1. De-shell the eggs and cut one quarter off the top of each egg making sure to save the top. Then, cut a very small sliver of egg off from the bottom so that it’s flat and able to stand upright. Tip: Use the wider part of the egg for the topper and the narrower part for the bottom – this will make it easier to scoop out the yolk without breaking the egg!

Step 2. Use a small spoon to carefully scoop out the yolk from the egg. Once all yolks have been scooped into a bowl, add in the dry mustard, sun-dried tomatoes, yoghurt, mayonnaise and season with salt & pepper. Mix well. Place the mixture in the fridge to chill.

Step 3. Prepare the carrots. Peel the carrot and cut into thin strips, about 1/2cm thick and 2cm long. In each egg, poke in six carrots towards the bottom to mimic “feet” on chickens.

Step 4. Fill a piping bag with the egg mixture and carefully pipe the mixture back into each of the eggs making sure it comes up about 2cm over the top.

Step 5. Take the tops of the eggs and carefully place them on top of the yolk mixture at an angle leaving room for a “face.” Next, take the tweezers and place the olive pieces in for eyes and the triangle carrots in for the nose. Chill in the fridge until ready to serve.

Easter Bunny Cupcakes

These cupcakes are super cute and not all that hard to make, the kids will love decorating the cupcakes and giving each bunny its own funny or somewhat peculiar personality!

200g unsalted butter, softened
1 tsp vanilla extract
1 cup caster sugar
3 eggs
2 ½ cups self-raising flour, sifted
½ cup milk
½ cup shredded coconut
½ pineapple or rockmelon
24 white round lollies, for eyes
12 small pink heart lollies, for the nose (or just pipe a small pink dot of icing)
Chocolate writing icing

150g butter, softened
2 cups icing sugar, sifted
1 1/2 tablespoons milk
1 teaspoon vanilla essence

Step 1. Preheat oven to 180°C/160°C fan-forced oven. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.

Step 2. Using an electric mixer, beat butter, vanilla and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in half the flour and half the milk. Repeat with remaining flour and milk until combined.

Step 3. Divide mixture evenly between cases and bake for 15 -20 minutes until golden and a skewer inserted comes out clean. Transfer to a wire rack to cool.

Step 4. Make the icing. Using an electric mixer on medium speed, beat together the butter, icing sugar, milk and vanilla until light and fluffy. Set aside about 2 tbsp of icing into a small bowl and mix a drop of pink food colouring in.

Step 5. Pipe a generous layer of plain white icing on the top of each cupcake. Dip the tops into a small bowl of shredded coconut, being sure to coat all sides of the cupcake.

Step 6. Attach the eyes and nose with the icing and make a mouth using the pink frosting. Use chocolate writing icing to pipe dots in the centre of the eyes to form pupils.

Step 7. Cut your fruit into 1/2cm thick slices and use a small knife to cut out the bunny ears shape. Using the pink icing, add the inside ear detail. Then using a small knife, make a 3cm deep slit in the top centre of each cupcake and insert the ears just before serving.

Birds Nest Biscuits

These delicious biscuits serve as a wonderful vehicle for the yummy buttercream and sugar-coated Easter eggs. They look fab and will impress all your family and friends.

125g unsalted butter, cubed, at room temperature
1/3 cup caster sugar
1 tsp vanilla essence
3/4 cup self-raising flour
2/3 cup plain flour
2 tbsp milk
A packet of mini sugar-coated chocolate eggs

150g butter, softened
2 cups icing sugar, sifted
1 1/2 tablespoons milk
few drops green food colouring

Step 1. Preheat the oven to 160°C. Line 2 baking trays with non-stick baking paper or use non-stick trays. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl, until just combined.

Step 2. Sift the flours together into a bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add the milk and mix well.
Step 3. Add the remaining flour and when the mixture becomes difficult to mix with the wooden spoon, use your hands. Mix with your hands until the mixture forms a soft dough that leaves the side of the bowl and doesn’t stick to your hand. If the mixture is a little dry, add an extra tablespoon of milk.

Step 4. Roll tablespoons of the dough into balls and then place about 4cm apart on lined trays.

Step 5. Use a fork to flatten the biscuits slightly. Place the trays in the fridge for 20 minutes to chill.

Step 6. Bake the biscuits for 18-20 minutes or until golden. Set aside to cool for about 3 minutes and transfer to a wire rack to cool completely.

For the icing: Beat the butter in a large bowl until soft. Add the icing sugar and milk and beat until creamy and smooth. Stir in the food colouring until well combined.

To assemble: Once the biscuits have cooled completely, use a star-tip piping bag to create a grassy nest on top of the biscuits. Top each with a few sugar-coated eggs.

Happy Easter!

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