4 simple recipes for spring-themed Easter treats – delicious!

I’ve come up with a few (fairly) easy spring-themed Easter treats recipes; perfect for this time of year!

Easter is the perfect excuse to whack out the pastel writing icing, cute cookie cutters and turn a cupcake into a sheep. I mean, why ever not?

This year I went all out: Easter themed biscuits, chocolate nests complete with micro-mini eggs and ‘bark’ (also known as, a lot of white chocolate with sprinkles and mini-marshmallows all smashed up in snack size pieces)!

Four (Fairly) Easy spring-themed Easter treats:

Pin these spring-themed Easter treats:

Easter inspired Shortbread Biscuits

Makes 16 biscuits (approximately), inspired by BBC Food Shortbread Recipe!

• 250g fridge-cold butter
• 110g caster sugar
• 360g plain flour
• 300g (ish) icing sugar
• 6 tbsp (ish) cold water
• Easter themed cookie cutters
• Pastel pink writing icing
• Pale pink roll-out icing
• Small candy eyes
• 1x Disposable piping bag with small round nozzle.

1. Preheat the oven to 190C/375F/Gas Mark 5.
2. Mix together the sugar and cold butter until a light, smooth paste is formed.
3. Add in the flour and stir into a paste like consistency.
4. Place this onto a flour sprinkled work surface, or onto a large sheet of grease proof paper (it makes less mess). Roll or push out until the soft dough it is 1cm thick.
5. Cut out into shapes using Easter themed cookie cutters, mine are from Hobbycraft.
6. Place the cookies onto a greaseproof paper covered baking tray and place into the fridge for 20 minutes.
7. After 20 minutes, place the cookies into the oven for 15-18 minutes or until light golden brown.
8. Leave the cookies to cool for around 30 minutes.
9. Mix up an icing glaze: icing sugar combined with a tiny amount of water. The icing should be spreadable but not too runny.
10. Roll out the pale pink ready-to-roll icing until around 5mm thick. Cut out inner ear shapes for the rabbit biscuits.
11. Place the icing into a disposable piping bag with a small round nozzle.
12. Place the rabbit ears onto the biscuits and fix them in place with a small blob of icing.
13. Pipe around the cookie edges’, and then fill in the gaps. Alternatively, leave them with a simple outline for an easier, more simplistic look.
14. Decorate with a love-heart shaped pink nose using the writing icing.
15. Press two candy eyes onto each biscuit.
16. Leave the icing to air-dry and set.
17. Enjoy!

Triple Chocolate Nest Cupcakes

Makes 12 cupcakes

• 115g margarine
• 115g caster sugar
• 140g self raising flour
• 30g cocoa-powder
• 2 eggs
• Vanilla essence
• 1x Tub of chocolate fudge frosting 
• Half a pack of chocolate micro-eggs (I got these in Tesco’s a while back).
• 2x Shredded Wheat
• 200g plain chocolate
• 1x Disposable piping bag with medium star nozzle.
• 12x pink cupcake cases

1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Mix caster sugar and margarine in a large mixing bowl until smooth and fluffy.
3. Gently stir in the eggs with the self-raising flour and cocoa-powder bit-by-bit along with a few drops of vanilla essence.
4. Spoon the mixture into cupcake cases in a cupcake baking tray (top tip: bake in a plain white case and then drop into the pink cases once cooled to maintain the vibrant case colour).
5. Bake for 10-15 minutes or until a light-golden brown on top.
6. Leave the cupcakes to cool on a cooling rack.
7. Once cooled, either pipe or spread an even layer of chocolate fudge frosting onto each cupcake.
8. Melt the plain chocolate using the bain-marie method (or in a glass bowl over a saucepan of boiling hot water).
9. Break up the shredded wheat and stir into the melted chocolate. Ensure that it is coated in an even layer of chocolate.
10. Formulate small ‘nests’ on a sheet of greaseproof paper and place 2 or 3 micro-eggs in each one.
11. Leave the ‘nests’ to cool in the fridge for 30 minutes.
12. Once cooled, balance the nests on top of the frosting.
13. Enjoy!

Vanilla and Marshmallow Sheep Cupcake

Makes 12 cupcakes

• 115g margarine
• 115g caster sugar
• 170g self-raising flour
• 2 eggs
• Vanilla essence
• 50g white mini-marshmallows
• Black roll-out icing (I used Dr. Oetker).
• White roll-out icing (I used Dr. Oetker).
• 1x Tub of Vanilla frosting
• 1x Disposable piping bag with medium star nozzle.
• 12x Black cupcake cases

1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Mix caster sugar and margarine in a large mixing bowl until smooth and fluffy.
3. Gently stir in the eggs with the self-raising flour bit-by-bit along with a few drops of vanilla essence.
4. Spoon the mixture into cupcake cases in a cupcake baking tray (top tip: bake in a plain white case and then drop into black cases once cooled to maintain the vibrant case colour).
5. Bake for 10-15 minutes or until a light-golden brown on top.
6. Leave the cupcakes to cool on a cooling rack.
7. Once cooled, either pipe or spread an even layer of vanilla frosting onto each cupcake.
8. Cover in white mini-marshmallow’s (as seen in the picture above).
9. Mould sheep faces out of black roll-out icing and make small eyes out of the white roll-out icing. Place the faces onto the cupcakes.
10. Enjoy!

White Chocolate ‘bark’

• 200g white chocolate
• 50g each of chocolate micro-eggs, mini-marshmallows and mini white-chocolate chips.
• Rainbow sprinkles
• Blue, pink and green food colouring

1. Melt the white chocolate using the bain-marie method (or in a glass bowl over a saucepan of boiling hot water).
2. Spread the chocolate onto a piece of greaseproof paper in a baking tray.
3. Swirl in droplets of food colouring and mix into the chocolate slightly.
4. Sprinkle over the top mini-marshmallows, white-chocolate chips, sprinkles and micro-eggs.
5. Leave to cool in the fridge until serving.
6. Before serving, break up the chocolate slab into ‘bark-like’ pieces and enjoy!

Let me know if you decide to make any of these spring-themed Easter treats or if you’d like to ask me any questions, then contact me here.

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