Not only a fun and rewarding activity to do as a family, baking can definitely be relaxing too. Just the thing to take a little break from our new, hectic schedules and as the Easter holidays are here again, now is the perfect time to get the kids involved and whip up a few treats to celebrate this special time.
Free from home lessons but faced with no fun places to go for the next couple of weeks, children are bound to feel a bit frustrated and need a creative outlet. Help them learn an important life skill and enjoy some bonding time together with this fantastic recipe for Easter Bunny’s Carrot Cake Cupcakes – a twist on the classic that’s ideal for smaller hands and tummies. Helped along by the delicious sweet flavours, the healthy fruit and veg even goes towards their five-a-day!
What You’ll Need to Make 12 Tasty Cupcakes:
300g grated carrot
250g self-raising flour
200g soft brown sugar
150ml oil (vegetable or sunflower)
1tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spices
For the Icing:
300g icing sugar
150g softened butter
1-2 tbsp milk
1. Preheat your oven to 150°C.
2. Pour the oil into a large mixing bowl, add the eggs and whisk until well-blended.
3. Add the grated carrot, raisins and brown sugar and mix well.
4. Sift in the flour, cinnamon, nutmeg and mixed spices, and stir well to combine.
5. Put the bun cases into cupcake tins and evenly distribute the mixture between the cases with a spoon.
6. Pop the tray in the oven for 25-35 minutes. Keep checking them towards the end to make sure they don't burn. You can even put a skewer in to the middle to check, and it will come out clean if they’re cooked!
7. When fully cooked, place the cupcakes on a wire rack to cool.
8. Whilst they’re cooling, place the butter, milk and icing sugar in a bowl and mix together well until you get a smooth butter cream mixture (this can take a while). You can also add a few drops of food colouring if you want coloured icing.
9. When the cupcakes are completely cooled, spread the icing on the top, and decorate with grated orange zest or fondant carrots (have a go at making these yourself if you want to practise your skills!)
Baking at Easter has been a popular tradition for centuries, to bring families together in celebration. And it’s fair to say that the humble Hot Cross Bun is a favourite with plenty of people (it’s definitely mine!) To spice things up a bit, I thought I’d give this seasonal classic a bit of a modern twist; the Hot Cross Bun Bread and Butter Pudding is great for those who want to try something a little bit different.
What You’ll Need to make Hot Cross Bun Bread and Butter Pudding:
6 hot cross buns
60g of caster sugar
50g of butter, soft enough to spread
250ml of milk
150ml of double cream
1 tsp vanilla essence
1. Preheat your oven to 170°C and butter an ovenproof dish while it’s warming up.
2. Slice the hot cross buns in half, butter both sides of the bottom halves and then arrange in the dish.
3. Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is well-covered.
4. Butter the top halves of the buns, place on top of the bottoms. Dot with a few bits of butter to make sure the tops don't get too dark.
5. Pour the rest of the mixture over the buns. Ideally leave to soak for about an hour but it’s fine if you don’t have the time.
6. Bake for about 45 minutes or until puffy and a rich dark brown colour.
For those who are hopeless at baking, or simply looking to relax with something a bit more restorative, don’t worry – I haven’t forgotten about you. Between ourselves, I’m more likely to be found with a cheeky tipple and enjoying something my partner has baked than in the kitchen myself – so I’ve included a recipe for a homemade Easter Buck’s Fizz. Perfect for a refreshing drink in the Spring sunshine!
What You’ll Need to make Easter Buck's Fizz:
4oz Champagne, Prosecco or other sparkling wine.
1oz Carrot juice
1oz Orange juice
Carrot or orange for garnish
Simply pour them all into your favourite glass, decorate with the garnish, sit back and enjoy!
Enjoy, Charlotte x