We are super excited to team up with our friend, Annabel Karmel and share our favourite Easter recipes for little hands!
 
Like us, Annabel is passionate about providing nutritious and healthy food for children to help both their physical health and mental wellbeing.
 
Ever feel stuck for healthy meal ideas for your little ones? Annabel has got you covered with her brand-new app which has been filled with over 650 nutritious recipes for hungry little bellies! New recipes are added weekly so you will always have fresh ideas ready to try.
Her app also includes meal planners, shopping lists, an allergy tracker, and even a popular weaning guide to help you with the transition to solid foods. You can easily get started with her free trial.
 
Now let’s get cracking with those fun Easter recipes!
 
Here are our favourite six Easter recipes for little and big ones:

Bobtail Bunny Cake

Fun for all the family! One of the most simple yet effective Easter recipes and is perfect for an Easter feast. Plus, it will surely crack a smile or two at the dinner table.

MAKES: 1 BOBTAIL BUNNY CAKE 
Ingredients

Sponge
180g soft unsalted butter
180g self raising flour
1 tsp baking powder
180g caster sugar
1 tsp vanilla extract
3 eggs
Pinch of salt
 
Icing
180g butter
350g icing sugar
2 tbsp milk
½ tsp vanilla extract
A few drops pink food colouring
 
To decorate
400g flaked dried coconut
A few drops of pink food colouring
A few drops of green food colouring
Pink fondant ready rolled icing
 
Method
⦁ Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line the inside of a 1.4 litre metal or ovenproof bowl with non-stick baking paper. Put 3 muffin cases into a muffin tin.
⦁ Measure all of the cake ingredients into a bowl. Whisk until well mixed. Spoon into the 3 muffin cases about three quarters full.
⦁ Spoon the remaining mixture into the lined bowl and level the top. Bake in the oven. The muffins will be ready after 20 to 25 minutes and the bowl will take about 45 minutes to 1 hour. Leave to cool.
⦁ Whisk all of the icing ingredients together in a bowl until light and fluffy. Put the cake upside down onto a plate or serving board.  Remove the paper.
⦁ Trim the tops off of the muffins and remove the cases. Stick 2 muffins to the bottom of the cake with a little icing to make the bunny feet.
⦁ Stick one cake on top to make the tail. Smooth over the icing and coat just the tail with some of the desiccated coconut until well covered.
⦁ In a bowl, combine half of the flaked dried coconut with a few drops of pink food colouring then pat the coconut flakes onto the icing to create the rabbit’s fur.
⦁ Roll out the fondant and cut out one large circle and three smaller circles for the soles of the rabbit’s feet.
⦁ In a bowl, combine the remaining desiccated coconut with a few drops of green food colouring and then scatter around your bobtail bunny cake to make the grass.

Mini Bunny Quiches

Cute and simple, our favourite combination, this Easter recipe is nutritious and easy to make. Even the fussiest eaters won’t be able to resist tucking into these cute bunnies! Little hands can even help with adding the bunny faces. Definitely one of our favourite savoury Easter recipes!

MAKES: 6 QUICHES
 
Ingredients
8 mini tortilla wraps
Olive oil
2 onions, chopped
1 tsp fresh thyme, chopped
2 eggs
150 ml double cream
150 ml milk
120g Gruyere cheese, grated
 
To Decorate
Carrots, chives, spring onions
 
Method
⦁ Preheat the oven to 180C Fan. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
⦁ Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the custard on top. Bake for 20 minutes.
⦁ Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
⦁ When the custard is set, remove from the oven and inset the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.

Easter Egg Frittatas

Easter recipes for the perfect Easter breakfast! This fun and easy recipe can be made for all the family to enjoy on Easter morning. All ready for a full day of Easter activities!

MAKES: 6 EASTER EGG FRITTATAS
 
Ingredients
8 eggs
2 tbsp milk
6 spring onions
50g Cheddar cheese, grated
8 cherry tomatoes, chopped
Chives
 
Method
⦁ Beat the eggs and milk in a large bowl. Add the spring onions, Cheddar cheese and tomatoes. Mix well then pour into the tin.
⦁ Bake for 20 minutes until just set and lightly golden.
⦁ Leave to cool slightly, then stamp out 6 oval Easter egg shapes.
⦁ Arrange on a plate and decorate the eggs with chives.

Coconut Chick Cupcakes

These cute little chickies make the perfect Easter gift for family and friends. They definitely are one of the cutest Easter recipes!

MAKES: 10 CUPCAKES
 
Ingredients
Cupcakes
2 eggs
125g margarine
125g caster sugar
125g self-raising flour
1 tsp vanilla
10 muffin cases
 
Buttercream
175g butter softened
300g icing sugar
2 tbsp milk
1 tsp Vanilla extract
 
To decorate
200g desiccated coconut
Whole almonds
Chocolate Chips
White Writing Icing
Yellow and orange Jelly Beans
Fruit Pastilles
 
Method
⦁ Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a muffin tin with 10 muffin cases.
⦁ Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk. Spoon into the cases. Bake for 18 to 20 minutes until lightly golden. Cool on a wire rack.
⦁ Whisk the butter in a bowl. Add icing sugar, milk, vanilla and whisk until pale and fluffy.
⦁ Put the coconut on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Leave to cool.
⦁  Remove the paper cases from the cakes. Turn upside down on a tray, spread buttercream over the cakes. Roll in the toasted coconut to cover the chicks. Insert an almond for a nose and chocolate chips for eyes and add a blob of white writing icing for the pupils. Make the feet from yellow and orange jelly beans and cut a ‘v’ shape from the fruit pastilles to form the chick’s quiff.

Popcake Easter Eggs

Using ready-made ingredients, these are one of the simplest Easter recipes to make. Perfect for little fingers wanting to make their own colourful creations.

MAKES: 8 POPCAKES
 
Ingredients
220g Madeira cake
3 tbsp ready-made vanilla butter cream
 
To decorate
250g white chocolate
Food gel, for colouring
Alternatively you could use assorted coloured Candy Melts (available from Lakeland)
Polka Dot & Mini Jazzies cake decorating sweets
Hundreds and Thousands
 
Popcake sticks
Coloured straws
  
Method
⦁ Crumble the Madeira cake into a bowl. Add the buttercream and mix using your hands until the mixture comes together. Shape into 8 eggs. Insert a pop stick into the middle and form the egg around it and set aside in the fridge to chill.
⦁ Melt the chocolate in a bowl over a pan of simmering water until runny. Divide the melted chocolate between three bowls and colour one yellow, one blue and one pink. Alternatively use Candy melts to coat the eggs. Dip each egg into the chocolate and swirl around to coat the egg. Decorate with the sweets. They should stick onto the melted chocolate before it sets completely. You can also use hundreds and thousands sprinkled onto the eggs to create stripes. If the chocolate sets too quickly you can use a hairdryer to melt the chocolate!
⦁ Leave to set on a stand. Popcake stands are cheap to buy or a polystyrene box will also work.

Easter Chick Cupcakes

One of our all-time favourite Easter recipes! This is a great one to get little ones helping in the kitchen. Fun to make for children of all ages.
 

MAKES: 12 CHICK CUPCAKES
 
INGREDIENTS
175g self raising flour
175g soft butter
175g caster sugar
3 eggs
1 tbsp vanilla extract
1 tsp baking powder
 
175g butter, softened
300g icing sugar
Yellow food colouring
 
Orange jelly sweets
Edible eyes
 
METHOD
⦁ Preheat the oven to 180C / 160 Fan. Line one muffin tin and one mini muffin tin with paper cases.
⦁ Measure the sponge ingredients into a large bowl. Whisk together using an electric hand whisk. Spoon the mixture into the cases. Bake for 25 to 30 minutes until well risen and lightly golden. Leave the cupcakes to cool on a wire rack.
⦁ Meanwhile make the buttercream. Beat the butter, icing sugar, milk and food colouring together in a bowl until fluffy. Spoon into a piping bag fitted with a small, fluted nozzle. Pipe the buttercream on the cupcakes. Arrange the mini cake on top on its side to make the chick’s head. Add the eyes and an orange sweet for the beak.