Easter Baking With The Kids

Once the egg-hunt is over, we get that you’ll probably be keen to keep the kids entertained during the rest of the Easter Holidays! One of our favourite activities that (almost) never fails to keep little ones amused is getting creative in the kitchen.

After all, if there’s a sticky mixture to stir, a bowl to lick or a wonky new treat to try who can resist? We’ve even got a cool tool that’ll add an extra bit of magic to the mix.

Makes: 12 cupcakes

Prep time: 5-10 minutes

Cooking time: 12-15 minutes

Equipment: 12 cupcake cases, 12 cupcake baking tin, piping bag

Pre heat an oven to 180ºC.

Put the cupcake cases into the cupcake cake tin.

For the cupcakes, add soymilk, sugar, plant-based butter, vinegar and vanilla to a mixing bowl.

Sift in the flour and baking powder then whisk until all mixed together. Be careful not to over mix.

Divide the mixture evenly between 12 cupcake cases and bake for 12-15 minutes until golden brown.

Remove and leave to cool on a cooling rack before adding the icing.

To prepare the icing, add the plant-based butter and vanilla to a mixing bowl. Whisk together.

Add the icing sugar a bit at a time, mixing each time.

Repeat this until all the icing sugar has been incorporated.

Add any desired food colouring at this stage.

Spoon the icing into the piping bag.

Once the cupcakes have cooled, pipe the icing onto the top and decorate accordingly.

You can add colour to the icing, using food colouring; just split the icing mix into separate bowls and whisk in the required colour. Using a plain icing and one with colour will help your kids to create funky patterns.

Sprinkle desiccated coconut on the icing. To create an Easter Bunny effect cut a marshmallow in half diagonally and place on either side of the top of the cake. Use chocolate drops for the eyes.

Don’t forget your aprons!