Make some memories with the family this Easter, whether it be a show-stopping cake or some fun bunny bottom cupcakes.
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Easter carrot cake
Steal some carrots away from the Easter Bunny this season to create this delicious layered Easter carrot cake. Oozing with caramel sauce and spiced buttercream icing, this Easter carrot cake is the perfect centrepiece for your celebrations.
Ingredients
Carrot cake:
2 1/2 cups self-raising flour
1 1/2 cups caster sugar
1/2 cup pecans, finely chopped
1 tsp cinnamon
1 1/2 cups sunflower oil
4 extra large eggs
2 1/2 cups grated carrot
Caramel sauce:
1/2 cup caster sugar
1 tbsp water
1/3 cup thickened cream
Spiced buttercream icing:
150g unsalted butter, softened
250g CSR vanilla buttercream icing mixture
1 tsp mixed spice
3 tsp water
To decorate:
fresh bay leaves
candied or fresh orange slices
Method
Preheat oven to 160C fan-forced. Grease and line 2 x 20cm cake pans.
In a large mixing bowl, combine flour, sugar, pecans and cinnamon. Mix well.
In a separate bowl, whisk together oil and eggs until well combined. Add to flour mixture with the grated carrot. Mix thoroughly.
Divide batter between prepared pans. Bake for 35 mins, or until an inserted skewer comes out clean. Cool in pan for 10 mins before removing to a wire rack to cool completely. Once cooled, refrigerate covered until required.
For the caramel sauce, place sugar and water in a saucepan, stirring to dissolve sugar. Increase heat and boil without stirring until a golden colour is achieved. Add cream to pan, swirling to combine and remove from heat.
For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, spice and water, mixing well.
To assemble, place one of the cakes onto a serving plate. Top with half of the buttercream and a half of the caramel sauce. Place second cake on top and smooth over the remaining buttercream. Drizzle with caramel sauce and decorate with bay leaves and candied orange slices.
Serves 10.
Hot cross donuts
If you make anything this Easter, it has got to be these hot cross donuts. Rolled in cinnamon and stuffed with Nutella ... they're absolutely irresistible.
Ingredients
3 1/4 cups plain flour
1/4 cup caster sugar
3 tsp instant dried yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1 cup milk, warmed
100g butter, melted
3 egg yolks, lightly beaten
canola oil for deep-frying
To garnish:
1 cup caster sugar
2 tsp cinnamon
250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.
Flour paste:
1/2 cup plain flour
5 tbsp cold water
Method
Line two baking trays with baking paper.
In a large bowl combine flour, sugar, yeast, cinnamon, nutmeg and salt. Make a well in centre.
Add warm milk, melted butter and egg yolks, and mix until dough comes together (it will be sticky). Turn dough onto a well-floured surface and knead for 5 mins or until smooth and elastic.
Brush a large bowl lightly with oil. Place dough in prepared bowl and cover loosely with plastic wrap, then a cover with a tea towel. Set aside in a warm place for 11/2 hrs or until dough has doubled in size.
Punch down dough with your fist. Turn onto a floured surface and knead for 3-4 mins or until smooth. Roll out dough until 1cm thick. Using a 6cm cutter, cut 18 rounds from dough and place on prepared trays. Cover with a clean tea towel and set aside in a warm part of the kitchen for 25-30 mins or until doughnuts have doubled in size.
To make flour paste, place flour in a small bowl. Gradually add cold water, mixing until a smooth paste forms. Spoon flour paste into a small piping bag. Pipe crosses onto donuts.
Spread cinnamon and sugar over a large plate.
Pour canola oil into a large, deep heavy-based saucepan until one-third full. Heat to 180C over a medium-high heat (oil is ready when a cube of bread dropped in it turns golden in 15 secs). Using a slotted spoon, lower 1-2 donuts into hot oil and deep-fry for 45-60 secs each side or until golden and puffed. Place cooked donuts onto a tray lined with paper towel to drain.
Roll in extra cinnamon sugar to evenly coat. Repeat with remaining doughnuts. Set aside to cool for 5 mins or until doughnuts are just warm.
Place desired filling into a piping bag fitted with a plain 1cm nozzle. Push nozzle into side of each warm donut and pipe sauce into donuts.
Makes 18.
Chocolate bunny bottom cakes
The kids will love getting into the kitchen this Easter to create these giggle-worthy cupcakes. Not only are they fun to make, they also taste delicious with a fudgey cupcake base and chocolate buttercream icing. Try these with the kids and watch the smiles grow.
Ingredients
Cupcakes:
200g butter, diced
1 cup brown sugar
100g dark chocolate, chopped
2 extra large eggs
1 tsp vanilla extract
3/4 cup self-raising flour
1/4 cup cocoa
To decorate:
150g unsalted butter, softened
250g CSR chocolate buttercream icing mixture
3 tsp water
marshmallows
desiccated coconut
sprinkles
Method
Preheat oven to 150°C fan-forced. Line 12 x cup capacity muffin pans with paper cases.
Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly.
Whisk the eggs into chocolate mixture one at a time, followed by vanilla, until smooth. Fold in flour and cocoa. Spoon batter between prepared paper cases. Bake for 25 mins until just cooked. Cool in pan for 5 mins before removing to a cooling rack to cool completely.
For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix and water, mixing well. Transfer to a piping bag with a small round nozzle. Pipe in a circular motion on the top of cupcakes and decorate to resemble bunny bottoms.
Makes 12.
Easter chicks cupcakes
Create some memories with the kids in the kitchen this Easter and make these cupcakes. These cute chicks cupcakes use all natural buttercream icing mix and lollies, plus a bit of imagination, to decorate.
Ingredients
Cupcakes:
125g butter, diced and softened
3/4 cup caster sugar
2 extra large eggs
1 tsp vanilla extract
1 1/2 cups self-raising flour
1/2 cup plain flour
3/4 cup milk
To decorate:
150g unsalted butter, softened
250g CSR vanilla buttercream icing mixture
3 tsp water
2-3 drops yellow food colouring
white choc buttons
edible eyes
assorted decorating sprinkles
Method
Preheat oven to 170C fan-forced. Line 12, cup capacity muffin pans with paper cases.
Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a small star nozzle. Pipe small swirls on the top of cupcake and decorate to resemble a chicken.
Makes 12.
Coconut orange bunny ear cake
Ingredients
Cakes:
250g butter, diced and softened
1 cup caster sugar
4 extra-large eggs
2 tsp finely grated orange rind
1 3/4 cups self raising flour
1/2 cup desiccated coconut
1/2 cup milk
Decoration:
150g butter, diced and softened
250g pack of CSR vanilla buttercream icing mix
1 tbsp orange juice
100g white chocolate buttons, melted
1 cup shredded coconut
liquorice and marshmallow, for decoration
Method
Preheat oven to 160C fan-forced. Line the base and sides of 2 x 15cm cake tins.
Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time until well incorporated. Add rind, mixing well.
Add flour, coconut and milk alternately until well combined and batter is smooth.
Pour batter between prepared tins and bake for 40 mins, or until an inserted skewer comes out clean. Cool in tin for 10 mins before removing to a cooling rack.
For icing, place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing mix and juice until mix is smooth.
Place melted white chocolate into a small piping bag with a fine tipped nozzle. Pipe chocolate onto baking paper lined tray in the outlines of two ears. Sprinkle with a little of the coconut and allow to set completely. Refrigerate if a hot day.
For assembly, place one cake onto a serving plate, spoon a little icing on top and spread out. Top with second cake and use remaining icing to cover the two cakes. Sprinkle with shredded coconut. Gently press the ears into the top of the cake and use liquorice and marshmallow for facial features.
Serves 10.
- Recipes courtesy of CSR sugar