FUN AND DELICIOUS RECIPES TO MAKE AT HOME

Bunny Cupcakes:

Bunny cupcakes

  • 185g self-raising flour
  • 120g golden caster sugar
  • 120g butter, softened
  • 100g pot natural yogurt
  • 1 lemon, zested
  • 2 eggs
  • 250g pack fondant icing
  • 85g unsalted butter, softened
  • few drops vanilla extract
  • 200g icing sugar
  • few drops green food colouring

Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.

For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.

Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies’ bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

 

Kiddie Crunch Mix: 

Kiddie Crunch Mix

 

  • 1 cup plain or frosted animal crackers
  • 1 cup bear-shaped crackers
  • 1 cup miniature pretzels
  • 1 cup salted peanuts
  • 1 cup M&M’s
  • 1 cup yogurt- or chocolate-covered raisins

It’s simple: In a bowl, combine all ingredients. Store in an airtight container.

Chocolate Chip Hot Cross Buns: 

Chocolate chip hot cross buns

  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar, plus 1 tsp
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 250ml warm milk
  • 1 medium egg, beaten
  • 50g butter melted, plus extra for greasing
  • 100g chocolate chip (milk or dark, whichever you prefer), or currants or raisins
  • 50g plain flour
  • For the glaze (optional) – 2 tbsp apricot jam

1 –  Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it’s wet.

2 – Now stretch the dough – this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.

3 – Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

4 – Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions – halve the dough, then halve each portion twice more, and explain the maths.

5 – Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.

6 – Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.

7 – Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.