Easter is approaching and the children in particular are really looking forward to the coming holidays. Treat the family to delicious pastries for the festive occasion. We have delicious recipes for muffins, cookies andEaster cake put together, which make baking at Easter with children a breeze. If everyone helps with the preparation, the right atmosphere is guaranteed. The homemade delicacies are also ideal as a gift for grandparents, for example.
Baking at Easter with children: Rabbit's foot cookies
The first recipe is ideal for anyone who likes to bake at Easter and needs ideas fordelicious cookiesor look for cookies. The recipe is perfect for families with small children, who are of course allowed to participate in the baking. The pastries are not only visually pleasing, but also have a mild vanilla taste that will put a smile on the whole family's face.
Ingredients for 25 pieces:
- 100 g butter, soft
- 100 g brown sugar
- 1 egg, large
- 1 Prise Vanillepulver
- 275 g flour, sifted
For the cream:
- 1 egg white
- 125 g powdered sugar, sifted
- pink food coloring (optional)
In a large bowl, beat the butter and brown sugar until fluffy, then add the already beaten egg and vanilla powder and stir the cream. Then add the flour and work the whole thing into a smooth dough using the dough hook. Wrap the dough in foil and let it rest at room temperature for 30 minutes. Then shape it into 20 balls, each ball should weigh around 25 g. For each cookie you need two balls to form the rabbit's foot. It's best to line the baking tray with baking foil and then shape the rabbit feet. Place the first ball on the baking sheet, then divide the second into three smaller balls and arrange them without spacing around the large ball. Then flatten the balls with your hand so that they are around 0.5 cm thick. Then cover the cookies with foil and let them rest for another 30 minutes, this time in the refrigerator. Then bake them for 30 minutes in the oven preheated to 160° Celsius. The cookies are ready when they turn golden brown. In the meantime, mix the ingredients for the cream and decorate the cookies with them. Then leave the cookies in the hot oven for 5-10 minutes. Stow awaythe finished cookiesin an airtight container.
Baking at Easter with children: flower cookies with jam
Do you want to bake for Easter but are lacking ideas? Surprise the family with delicious flower cookies with a fruity filling. Especially at Easter, they are one of the absolute favorites among the cookies, because they are not only a faithful companion to coffee in the afternoon, but also a beautiful oneedible gift for Easter.
Ingredients for 30 pieces:
- 250 g Flour
- 125g sugar
- 1/2 tsp kosher salt
- 125 g butter, unsalted
- 1 egg yolk
- 2 tsp milk
- Powdered sugar for decoration
- Raspberry jam and lemon jelly
First cut the butter into small pieces. Then put the flour, sugar and salt in a bowl and mix the ingredients together well. Add the butter and mix until it resembles wet sand. Only then add the egg yolk and knead the whole thing into a smooth dough using the dough hook of the hand mixer. Roll out the dough on a floured work surface and cut out 30 flowers using a cookie cutter. Then wrap the cookies with foil and refrigerate for 1 hour. Then bake the cookies in a preheated oven at 160° Celsius with a fan oven until they turn golden brown. To be on the safe side, you can do a toothpick test. Briefly boil the jam and jelly in separate pots and fill the flower cookies with them.
Baking Easter as a gift: recipe for Easter cake with chocolate eggs
The Easter cake isfrom the Easter menuno longer imaginable without it. The next recipe is ideal for the breakfast table around the holidays. The colorful Easter eggs made of chocolate are guaranteed to put you in a good mood and sweeten the day.
Ingredients for 24 servings:
- 175g flour, sifted
- 175g roasted peanuts, ground
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 175g brown sugar
- 50 g butter, unsalted and soft
- 220 g Erdnusscreme, creamy
- 2 TL Vanillepulver
- 2 large eggs
- 200 g mini chocolate eggs with peanut cream filling
- a handful of chocolate shavings
First, line a 30 cm long and 22 cm wide baking tray with baking paper. Mix the flour with the peanuts, baking powder and salt. In a bowl, beat the butter and sugar with the whisk of a hand mixer until stiff. Stir in the peanut cream, vanilla powder and eggs until smooth. Sift the flour mixture over it in portions and fold it in. Then add 100 g of chocolate eggs and half of the chocolate shavings and stir them in. Spread the slightly sticky mixture onto the baking tray and decorate the Easter cake with the remaining chocolate eggs. Bake the Easter cake for 25 minutes at 160° with a fan oven.
Baking at Easter with children: Easter egg muffins
At Easter, not only is the festive table colorful, these Easter egg muffins also shine in cheerful spring colors. With pretty decorations made from vanilla cream and colorful chocolate eggs, the little cakes are made in no time. If you want to bake these muffins for Easter, then you will need the following ingredients:
For the muffins:
- 3 large eggs, beaten until fluffy
- 1 cup milk
- 1 teaspoon lemon juice
- 1/3 cup fat of vegetable origin, for example sunflower oil
- 3/4 cup sour cream
- 1 teaspoon vanilla powder or 1 pack of vanilla sugar
- 1 packet of baking powder
- 300 g Flour
- 100 g brown sugar
For the cream:
- 1/2 cup butter, unsalted and softened
- 200g whipped cream
- 1 TL Vanillin-Zucker
- 1/8 tsp salt
- 1/4 tsp cinnamon, ground
- 3 cups powdered sugar
- A handful of coconut flakes for decoration
- 1 pack of chocolate Easter eggs
First stir the lemon juice drop by drop into the milk and let it sit for 5 minutes. In the meantime, stir the fat, vanilla powder, salt and brown sugar with the whisk of a hand mixer until foamy. Stir in the eggs one at a time. In a separate bowl, combine the flour and baking powder and stir them in alternately with the sour cream and lemon milk. Grease muffin cups and fill them 3/4 full with the batter. Bake the muffins in a preheated oven at 180° Celsius without fan for about 17-20 minutes. Then remove them from the oven and let the muffins cool for 10 minutes. Spread the coconut flakes on a non-stick pan and toast them over medium heat, stirring constantly, until they turn yellow. Then take them out of the pan, line the work surface with baking paper and spread them out on top. Let them cool. In the meantime, combine all the ingredients for the cream in a bowl and stir until fluffy. Decorate the cooled muffins with the cream, coconut flakes andthe chocolate eggs. If you bake the muffins for Easter, you can also wrap them as gifts and give them to friends or family.
Baking at Easter with children: recipe for yeast bunnies
Baking at Easter with children is especially fun when the recipe is simple. Even small children can help out and the joy of the pastries is then twice as great. So if you're baking at Easter and looking for ideas, then these cute yeast bunnies are ideal. Here are the necessary ingredients at a glance:
- 250 g baking-strength flour, sifted
- 1 pack of dry yeast (7 g)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp brown sugar
- 1 1/2 tbsp olive oil
- 1 egg, beaten
- 1 TL Honig
- 3 TL Shredded coconut
First mix the flour, dry yeast and sugar in a bowl. Make a well in the middle and add the olive oil and 150 ml lukewarm water. Knead the mixture with your hands to form a smooth dough. Form the dough into a ball and place it in a bowl. Cover it with cling film and a clean cloth and let the dough rise for one and a half hours. Then take it out and divide it into six equal balls. Roll each of these six balls into a 35cm long snake. Cut a 1cm long piece from one end of each snake and form it into a ball. Then place the snake on a baking sheet so that it forms a U shape. Intertwine the two ends of the snake together twice and then form the rabbit ears with your hands. Then place the remaining ball in the hole as a bunny tail and brush the finished yeast bunny with olive oil. Also shape the remaining 5 pieces into Easter bunny silhouettes and then cover them with cling film. Let the Easter bunnies rise for 45 minutes until the pastry has doubled in volume. Then bake the yeast bunnies in a preheated oven at 160° with a fan for about 35 minutes until they turn golden brown. Take the yeast bunnies out of the oven, brush the tails with honey and sprinkle them with the coconut flakes.
Baking with the children at Easter: ideas for cakes in eggshells
If you would like to bake a gift for Easter, then the next recipe is ideal. It is perfect for anyone who wants to bring their grandchildren or nephews a delicious surprise for Easter and for anyone whoan Easter brunch for the whole familyplan. You need the following ingredients:
- 300 g Flour
- 100 g brown sugar
- 1 Prise Vanillepulver
- 1 packet of baking powder
- 1 pinch of salt
- 250 ml milk
- 3 eggs, medium sized
- 80 ml sunflower oil
- 14 empty eggshells, or deflated eggs
- Food Colors: Pink, Green, Yellow
Poke a wide hole in each egg with a knife or corkscrew and empty them. Then rinse the empty eggshells thoroughly with water. Then place the eggshells in a muffin tin with the hole facing upwards. Mix all the dry ingredients for the dough: the flour, the brown sugar, the vanilla powder, the salt and the baking powder. Then, in another bowl, beat the milk, sunflower oil and three eggs with the whisk of a hand mixer until frothy. Divide the egg mixture equally into three bowls, dissolve the pink food coloring in the first bowl, the green food coloring in the second bowl and the yellow food coloring in the third. Then divide the dry flour mix between the three bowls and beat it with the whisk to form a smooth dough. Pour the green dough into a piping bag and use it to fill a third of the eggshells. Fill the remaining eggshells with the yellow and pink batter. Bake the Easter egg muffins for 30 minutes at 180° without a fan.
Bake carrot muffins for Easter
The next Rübli muffins are a delicious surprise for Easter that are guaranteed to earn you compliments. The kids will definitely have fun helping make the muffins. You need the following ingredients:
For the muffins:
- 300 g Flour
- 100 g brown sugar
- 200 g carrots, finely grated
- 3 large eggs, beaten until foamy
- 1 packet of baking powder
- 1/3 cinnamon
- 1 cup milk
- 2-3 tsp lemon juice
- 1/3 cup vegetable fat, for example sunflower oil
- 3/4 cup sour cream
- 1 teaspoon vanilla powder or 1 pack of vanilla sugar
- 1-2 tbsp sunflower oil
For the decoration:
- 100g whipped cream
- 50 g Butter
- 1 teaspoon kosher salt
- 100 g brown sugar
- 1 TL Vanillepulver
- 1 tbsp cocoa powder
- orangenfarbene Marzipan-Rohmasse
- 12 chocolate Oreo cookies
- Mint leaves
First mix all the dry ingredients for the muffins, add the sunflower oil and then the eggs little by little and whisk the flour mixture into a smooth dough. At the end, stir in the grated carrots. Fill a muffin tin with the dough and bake the muffins for approx. 20-25 minutes at 160°. In the meantime, mix the ingredients for the cream and beat until fluffy. Decorate the cooled muffins with the cream and the crumbled Oreo cookies. Shape carrots out of the orange marzipan and stick them in the middle of the muffins. Decorate the marzipan carrots with the mint leaves.
