Egg-cellent Easter Treats For Every-Bunny

Ready to hop into the kitchen this Easter?

We’ve got the treats ready and waiting for you. Say goodbye to your store-bought eggs and chocolate nest cakes and get creative with your bakes. They’re family-friendly and can be adapted for any tastebuds.

At Cake Craft Company, we supply the ingredients and inspiration; you supply the laughs!      

Carrot Patch Cupcakes

Credit: ESMS

Looking to spice up your cupcakes this year? These carrot patch cupcakes are a guaranteed hit with every bunny! If you’d rather have a chocolate sponge, that’s fine. Simply find a sponge recipe to swap it out. The best way to make the dirt is to crush oreo or wafer cookies in a shallow bowl!

YIELDS: 12 Servings TOTAL TIME: 1 hour 35 mins
INGREDIENTS (Cupcakes): DIRECTIONS (Cupcakes):
– 1 ½ cups Cake flour
– ¾ cups Granulated sugar
– ¾ tsp. Ground cinnamon
– ¾ tsp. Ground ginger
– ½ tsp. Salt
– ½ tsp. Baking soda
– ½ tsp. Baking powder
– ¼ tsp. Ground Nutmeg
– ½ cup Vegetable Oil
– 2 Large eggs
– ¾ tsp. Vanilla extract
– 1 1/2 cups Grated carrots (from 2 medium carrots)
– 1/2 cups Chopped toasted pecans
1. Preheat the oven to 180°F.
2. Line 12 standard muffin cups with cupcake cases.
3. Whisk together flour, granulated sugar, cinnamon, ginger, salt, baking soda, baking powder and nutmeg in a bowl.
4. Add oil and beat together. Add eggs one at a time until fully mixed.
5. Add vanilla, carrots and pecans.
6. When all ingredients are mixed,
transfer the batter to the cases evenly, roughly three tablespoons each.
7. Bake until you can insert a toothpick in the middle and it comes out clean, around 20 to 25 minutes.
INGREDIENTS (Icing & Decorations): DIRECTIONS ( Icing):
– 1 (8-ounce) package cream cheese, at room temperature
– 1/2 cups (1 stick) unsalted butter, at room temperature
– 1 tsp. Kosher salt
– 1 (16-ounce) package confectioners’ sugar
– 1 tsp. Pure vanilla extract
– 1/4 tsp. Orange gel paste food colouring
– 1/3 cup Cocoa powder
– 3/4 cup crushed chocolate wafer cookies (12 cookies)
– 12 small mint sprigs
1. Combine cream cheese, butter and salt with an electric whisk until creamy. Gradually beat in sugar and vanilla until fluffy.
2. Transfer ¾ of the icing into a separate bowl and add food colouring and stir until combined. Transfer to a piping bag with a ¾ inch piping nozzle.
3. Add cocoa to the remaining icing and combine.
4. Using a melon baller or small spoon, create a hole in the centre of each cupcake around ½ inch deep and ¾ inch wide. Spread the chocolate icing on the cupcakes, leaving the hole unfrosted. Roll the cupcakes in crushed cookies. Pipe orange icing into the hole and extend ½ to 1 inch above the top of the cupcakes. Insert mint sprigs to complete the carrots.

Coconut Marshmallow Bunny Tails

Credit: Two Peas and Their Pod

Bunny tails are a quick, easy and tasty treat to have at Easter. They’re a bake you can get the kids involved with too! They’re made with marshmallows, chocolate and coconut, but if you want to swap out the coconut with sprinkles and make colourful tails, you can!

YIELDS: 12 Bunny Tails TOTAL TIME: 10 Mins
– 12 Large Marshmallows
– 1 Cup White Chocolate Chips (Melted)
– 1 Cup Sweetened Coconut Flakes
1. Dip half of a marshmallow into the melted white chocolate.
2. Sprinkle coconut over the chocolate and place the marshmallow chocolate side up to dry.
3. Bunny tails can be stored in an air-tight container for 3-4 days.     

Easter Chick & Bunny Chocolate Covered Strawberries

Credit: Driscolls

What’s better than chocolate-covered strawberries? Easter-themed chocolate-covered strawberries. These cute little friends might seem a little fiddly at first, but once you get the hang of them will make a great sweet treat on any Easter table.

YIELDS: 8-10 TOTAL TIME: 40 Mins
– 1 Punnet of Strawberries
– 300 grams of white chocolate melts
– Decorative paper straws
– Toothpicks
– Sliced almonds
– Yellow gel food colour
– Candy eyeballs
– White, yellow and pink royal icing  
1. Line a baking tray with parchment paper. Rinse and pat strawberries dry. Melt the white chocolate slowly, stirring regularly so as not to burn.
2. When melted, divide the chocolate in half And place it into separate bowls.
3. Add 8-10 drops of yellow food colouring for a brighter colour.

Strawberry Chicks:
1. Hold the strawberry by its leaver and dip it into the yellow chocolate so that ¾ of it is covered.
2. Shake gently to remove excess chocolate and insert a straw into the tip of the strawberry.
3. Place the strawberry leaf end down onto the baking tray and allow to set briefly.
4. Add candy eyes and a beak and feathers using royal icing.
5. Repeat with half of the strawberries  

Strawberry Bunnies:
1. Hold the strawberry by its leaver and dip it into the white chocolate so that ¾ of it is covered.
2. Shake gently to remove excess chocolate and insert a straw into the tip of the strawberry.
3. Place the strawberry leaf-end down onto the baking tray and allow to set briefly.
4. Cut two ¼ inch slits close to the tip on either side of the strawberry and insert a sliced almond to imitate bunny ears.
5. Dip strawberry into white chocolate again to cover the almonds and shake gently to remove excess chocolate.
6. Place the strawberries onto the baking tray to set them briefly.
7. Add candy eyeballs and a nose, whiskers and ears using royal icing as desired.
8. Repeat with remaining strawberries and allow to set in the fridge for 15 to 30 minutes.  

There you have it, 3 of our favourite eggcellent Easter treats for the whole family! We’d love to see your attempts, so tag us in them on Instagram. We’re hopping mad for all things baking at The Cake Craft Company and love to share our tips, tricks and inspiration, so get in touch and let’s get baking together!

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