Helping the children make some fun treats this Easter is the perfect way to make special memories.
Baking with your children also creates many informal learning opportunities. They learn to read and follow a recipe, measure, and weigh. They also learn about numbers including fractions and temperatures, plus they are learning important life and survival skills, all while having fun and experiencing the joy of creating something. Eating the baking is just icing on the cake !
This Easter / School Holiday period is the perfect time to enjoy some creative fun in the kitchen.
It’s all about the eggs
Although eggs as a symbol of new life is an ancient tradition, for Christians, Easter eggs on Easter Sunday represent Jesus’ resurrection. History tells us the earliest Easter eggs were decorated chicken or duck eggs, and egg-shaped toys filled with chocolate and other gifts began to be sold. As manufacturing techniques developed it became possible to make chocolate eggs, then hollow chocolate eggs, until we get to today where we can enjoy a wide variety of Easter egg treats.
Using eggs as an inspiration (and ingredient) Betty Crocker have created some egg-ceptionally cute recipes that the children of all ages will love to make and decorate this Easter.
Easter Egg Brownies
For the brownies
- Vegetable oil, for greasing
- 2 500g boxes Betty Crocker™ Brownie Mix Triple Chocolate
- 250 gram butter melted
- 4 large eggs
For the decoration
- 1 300g Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
- Green food colouring paste or gel
- Green, pink and yellow food colouring paste or gel
- Sprinkles and coloured sugar balls, as desired
- Preheat the oven to 180°C (160°C fan forced). Grease a 20cm x 30cm rectangular cake pan and line the base and sides with baking paper. Let the paper overhang the sides to make removal easier.
- Open the brownie boxes, combine the brownie mix, butter and eggs together in a large bowl until well blended.
- Spread the mixture evenly in the prepared cake pan and bake for 35-40 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave to cool in the pan for 10 minutes. Use the baking paper to lift the brownie out of the pan and onto a wire rack. Leave to cool completely; about 1 hour.
- Transfer the brownie to a chopping board and cut out egg shapes using a 7.5cm x 5.5cm egg shaped cookie cutter. Gently push the brownie out of the cutter each time. (Reserve the leftover brownie pieces for another use.) If the cutter gets sticky, wipe clean or brush with a little oil to ensure a clean cut.
- Divide the vanilla frosting between 3 small bowls and use the food colouring paste or gel to colour the frosting green, pink and yellow. Spread 1 tablespoon of the frosting onto each brownie egg. Decorate as desired with sprinkles and coloured sugar balls.
- Leave to set for 30 minutes before serving or store, covered, in an airtight container in a single layer for up to 3 days.
The Easter Bunny
There is a bit of a debate about how the Easter Bunny became such an important part of Easter however there’s no denying the Easter Bunny is responsible for bringing the treats on Easter Sunday. Sometimes Easter Bunny even has time to create an elaborate egg hunt. What we also know for certain is that baking extra cute bunny treats this Easter will create special memories for your children.
These Bunny Cupcakes from Betty Crocker are simple but effective, and even the little ones can decorate their own.
- muffin pans
- paper cupcake cases
- 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 3 large eggs
- 1/3 cup (80ml) vegetable oil
- 3/4 cup (180ml) water
- 2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
- Pink food colouring gel
- Cooking oil spray
- 12 white marshmallows
- 2 tbsp pink sparkly sugar sprinkles
- Blue and pink sugar-coated mini chocolate beans
- Chocolate sprinkles
- Preheat the oven to 180°C (160°C for fan forced ovens). Line 2 x 12-cup muffin pans with paper cupcake cases.
- Open the cake box, remove enclosed frosting sachet and reserve for another use. Place the cake mix, eggs, oil and water in a bowl, then whisk (by hand or using an electric mixer) for 2-3 minutes until smooth and creamy.
- Divide the mixture evenly among the cupcake cases. Bake both trays together in the oven for 18-22 minutes. Remove from the oven and transfer the cupcakes to a wire rack to cool completely.
- Place 1¼ tubs of the frosting in a bowl and beat in a little pink food colouring gel to give a pale pink colour. Spread the cupcakes with the pink frosting. Use a teaspoon to top each with a smaller swirl of the remaining uncoloured frosting.
- Spray the blades of a pair of kitchen scissors with cooking oil spray and cut each marshmallow in half widthways through the thick middle, then cut each half in half again to make 4 bunny ear shapes from each marshmallow. Spray the scissors with more cooking oil spray if needed. Dip the cut side of each ‘ear’ into pink sugar sprinkles to coat. Arrange 2 marshmallow ears on each cupcake.
- Use the mini chocolate beans and chocolate sprinkles to make bunny eyes, whiskers and a nose on each cupcake. Store any leftover cupcakes in an airtight container in the fridge for 2-3 days.
Written by Robyn for Betty Crocker
Robyn creates content on Kidspot NZ. Her hobbies include buying cleaning products and wondering why things don’t then clean themselves, eating cheese scones with her friends, and taking her kids to appointments.
Favourite motto to live by: “This too will pass.”