2 CONTENTS

Speckled Mudcake 3 Just A Mum

Hot Cross Bun Trifle 5 The MacPherson Diaries

Creme Cookies 6 VJ Cooks Share your Easter creations @COUNTDOWN_NZ DIY Easter Bunny Lanterns 7 Light a path for the Easter bunny!

Deviled Egg Chicks 8 My Kids Lick The Bowl

BBQ Lamb Rack with Mediterranean Veggies 9 Love From Your Dads

11 Easter Choc Avo Shake Jay and Sarah

12 DIY Easter-Themed Wreath Welcome the Easter bunny to your home!

13 Easter Chocolate Nests Chloe Moir

14 Hoisin Glazed Roast Chicken with Easter Bunny Salad Balance Your Plate

16 Easter Bunny Pretzel Roll with Benedict Platter The Kiwi Country Girl

18 DIY Bunny Bookmark Bring the Easter bunny with you! Fun! 20 Raspberry Waffle Bunny Platter Rebecca Keil

21 Yummy Easter Cupcakes From Kid’s Kitchen 3

Just A Mum @justamumnz

SPECKLED EASTER MUDCAKE

Number of serves: 30 Cook time: 60 minutes Prep time: 60 minutes

Ingredients

Mudcake Buttercream Cooking spray 500g butter, room temp 200g white chocolate, chopped 6 cups icing sugar 250g butter, diced 8 Tbsp milk 1 1/2 cups caster sugar 4 tsp vanilla essence 200ml hot water Food colouring (optional) 1 cup self raising flour 1 3/4 cups plain white flour Speckles 2 eggs, lightly beaten 1 Tbsp cocoa 1 tsp vanilla essence 1 Tbsp vanilla essence 100g speckled Easter eggs 4 SPECKLED EASTER MUDCAKE

Method Mudcake To Assemble the Cake 1. Preheat the oven to 160°C. Spray cooking spray 13. Trim the tops off each cake until they are flat. onto two 20cm round cake tins. Line with baking Slice each cake into two even halves and set paper and spray again. aside 1x bottom half. This will become the top of the cake. 2. Combine butter, white chocolate, sugar and hot water in a large saucepan. Melt over a low heat 14. Using a round cookie cutter, remove the centre and stir for approx. 4 minutes until the chocolate of the remaining three cake halves. Place one of has melted and the sugar dissolved. these onto a serving plate and liberally spread buttercream. Avoid the centre and make sure it’s 3. Remove from the heat and set aside to cool smooth to ensure it is level. (approx. 15 minutes, stir occasionally). 15. Place the second piece of cake with the centre 4. In a large bowl, lightly whisk the self-raising flour removed on top and fill the hole with Easter eggs. and plain flour together to combine. Repeat with the buttercream. 5. In a small bowl, lightly whisk the eggs and vanilla 16. Place the third half on top. Repeat Easter eggs to combine. and buttercream before placing the final half of 6. Add the cooled chocolate/butter and the egg/ cake, bottom side up, onto the cake. vanilla mixture to the flour. Using a whisk or large 17. Evenly spread a thin layer of buttercream over wooden spoon, beat together all the ingredients the top and sides of the cake. Set aside in the until smooth. refrigerator for at least 30 minutes to set. 7. Pour the cake batter evenly into the prepared 18. Once the buttercream has set slightly, add liberal cake tins. Place the cake tins onto the same oven amounts of buttercream to the top and sides rack and bake for 1 hour until a skewer or knife of the cake and smooth. You can use a palette comes out damp but clean, or they spring back knife, a large knife or even a clean kids plastic to the touch. Take care not to overcook. Check at ruler for this! You want to get smooth sides and 50 minutes and rotate the tins and continue to then smooth off the top. cook at 5-10-minute intervals until baked. Speckles 8. Once cooked, remove and place onto a wire rack to cook for at least 25 minutes before removing 19. In a small bowl, add the cocoa and vanilla from cake tins. The cake needs to be completely essence and mix together well. cool before icing. It will store well for up to two 20. Prepare an area to flick your speckles as this step days until required or freezes well also. makes a bit of a mess! Buttercream 21. Using a pastry brush or new toothbrush, dip the 9. Add butter to a food mixer and whip with a brush into the cocoa mix and using your finger paddle attachment or whisk at a medium high to flick back the bristles to flick the cocoa mix speed for 7-8 minutes. Scrape down the sides onto the cake. Turn the cake often to get an even and attachment often until the butter is a pale speckle over the sides and top of the cake. white in colour. 22. Pop the cake in the refrigerator to set until 10. Add the vanilla, half the icing sugar and half the required for serving. Remove cake at least 20 milk and gently combine. Once mixed, pour in minutes before serving. the remaining icing sugar and milk and gently combine. 11. Bring the speed of the mixer back up to a medium high speed and whip for 5-6 minutes. Scrape the sides occasionally to ensure the buttercream is light and fluffy. Yummy! 12. If using, add the food colouring in small amounts until achieving the colour you want. Combine well. 5

Number of serves: 8-12 Cook time: 10 minutes Prep time: 75 minutes

Ingredients

1 pack Countdown Mini Hot Cross Buns

1 pack Countdown Chocolate Hot Cross Buns

1kg custard

350g caramel sauce

600g cream

150g milk or dark chocolate, chopped

The MacPherson Diaries 2 cups boiling water @the_macpherson_diaries Easter chocolates to decorate

HOT CROSS BUN TRIFLE

Method 1. Pour the custard in a saucepan and warm on a 8. Take half the diced hot cross bun bases and low heat, stirring occasionally. place them in the centre of the trifle. 2. Meanwhile, add the chocolate to a heatproof 9. Drizzle half of the caramel sauce over top. Then bowl. Place the bowl on top of a pot of boiling top with a layer of cream. water, ensuring the water doesn’t touch the 10. Now do another layer with the chocolate hot bowl. Slowly the chocolate will begin to melt, cross buns. Place the tops of the chocolate stir occasionally. buns around the edge of the dish, with the 3. When melted, take chocolate and custard crosses facing out. Fill the gap in the centre of off the heat. Add the melted chocolate to the the trifle with the remaining diced buns. custard and stir to combine. Place in the fridge 11. Drizzle remaining caramel sauce over the top. to cool for approx. 30 minutes. 12. Place in the fridge for 30 mins to allow the buns 4. Whip your cream until it reaches stiff peaks. to soak with the caramel sauce. Chill until required. 13. To decorate, top with the rest of the whipped 5. Put 1 mini hot cross bun aside, and slice all cream and add the remaining whole mini hot the remaining hot cross buns in half (both the cross bun and Easter chocolates of your choice. mini and the chocolate). Set the tops of the Drizzle over more caramel sauce and serve. hot cross buns (with crosses) aside and cut the bases into 2cm chunks. 6. To assemble, spoon the cooled chocolate custard into the bottom of a 4-litre capacity trifle dish. 7. Place the mini hot cross bun halves around the outside base of the trifle. Push them against the sides of your trifle dish so they stay in place. 6

Makes: 18 cookies Cook time: 10 minutes Prep time: 14 minutes

Ingredients 150g butter, melted 100g brown sugar 110g white sugar 1 egg 1 tsp vanilla essence 300g plain flour 1/4 tsp salt 1 tsp baking soda VJ Cooks 2 Tbsp cornflour @vj_cooks 5 creme filled eggs, chilled

CREME EGG COOKIES

Method 1. Preheat the oven to 170°C fan bake. 8. Bake the cookies for a further 5 minutes until turning golden on the outside but still very soft 2. In a large glass bowl, whisk the melted butter, in the centre. brown sugar, white sugar, egg and vanilla until smooth. 9. Remove and leave to cool on the tray for 10 minutes. Transfer to a cooling rack. 3. Sift flour, salt, baking soda and cornflour over the bowl then fold everything together until 10. Serve warm with a glass of milk or store in an combined. airtight container for up to 1 week. 4. Roughly chop 4 of the creme filled eggs and stir into the cookie dough. Chop the remaining egg “We love Easter at our house! My boys get super and set aside. excited to see if the Easter bunny has visited, 5. Cover, and put in the fridge to chill for 30- we always end up walking around the garden 60min. hunting for eggs super early in the morning” 6. Roll the dough into balls about 2 tablespoons - VJ Cooks each and place on a lined baking tray. Push down slightly. 7. Bake the cookies for 8 minutes, then remove and place some of the chopped creme egg on each cookie. 7

DIY EASTER BUNNY LANTERNS Light a path for the Easter bunny!

Method WHAT YOU NEED 1. Draw the shape of a bunny head on a piece of Clean empty jar foil to fit the size of your jar. Chocolate egg foils 2. Draw a small oval for the bunny nose on Coloured tissue paper another piece of coloured foil. 1 fairy lights 3. Carefully cut both pieces out. Black pen 4. Place the large bunny piece coloured-side down onto a clean empty jar and glue. Glue 5. Position the smaller oval below the centre of the Scissors large bunny piece and glue. 6. Crinkle a piece of coloured tissue paper. Wrap the fairy lights around the paper and place it into the jar. 7. Turn on the fairy lights to light a path for the Share your Easter creations Easter Bunny! @COUNTDOWN_NZ 8

Makes: 6 Cook time: 30 min Prep time: 15 mins

Cute! Ingredients 6 eggs, hard boiled

3 Tbsp

1 tsp dijon

1/4 tsp onion powder

1 Tbsp lemon juice

Pinch of salt

My Kids Lick the Bowl 1/4 nori (seaweed) sheet @my_kids_lick_the_bowl 1 baby carrot, peeled and thinly sliced

DEVILED EGG CHICKS

Method 1. Carefully peel the cooled hard boiled eggs. 7. Make the eyes by using a hole punch on the nori sheet. This will create great little round 2. Using a sharp knife, cut a bit off the bottom of circles! the eggs so they can stand upright. Remove the top from the egg also. You want to remove a 8. Place the tops of the eggs back on top of the very generous third of the egg - this will become filled bases, making sure it’s tilted back a little the chicks little hat! to leave space for the chick face. Add the carrot beak and the nori eyes. 3. Gently squeeze the eggs to pop out the cooked into a bowl. 9. Serve straight away.

4. Using either a fork or whisk, mash the yolks until Tip: These can be stored in the fridge for a few they are a fine powder. Add in the mayonnaise, hours if needed. mustard, onion powder, lemon juice and salt. Mix until smooth. 5. Put the mixture into a piping bag. Fill the “Do you know what Easter is the perfect time eggs and pipe on a thick layer of the yolk cream for? Introducing kids to eating eggs. These above the base. little chicks made out of deviled eggs are a fun little food craft idea that might just be enough 6. To make the beaks, cut the carrot slices into to tempt a nervous eater to try boiled eggs.” quarters, you will use two of the quarters to form - My Kids Lick the Bowl the beak of the chick. 9

Love From Your Dads @lovefromyourdads

BBQ LAMB RACK with Mediterranean Veggies

Serves: 4 Cook time: 45 minutes Prep time: 20 minutes (plus overnight marinade)

Ingredients

2 racks of lamb (approx 500g) 400g vine tomatoes 1/4 cup oil 60g feta, crumbled 2 lemons 2 Tbsp , chopped 2 garlic bulbs Salt and pepper 3 sprigs of rosemary, finely chopped 1 1/2 tsp dried Italian seasoning 2 large eggplants, sliced 2cm thick 500g potatoes, chopped into chunks 1 medium red onion, sliced 1/2 tsp smoked paprika 10 BBQ LAMB RACK with Mediterranean Veggies

Method 1. Prepare the lamb the night before by creating a marinade. In a small bowl, mix 4 Tbsp of olive oil, the juice of 1 lemon, 6 crushed garlic cloves, half of the rosemary, and some salt and pepper. 2. Place the lamb in a large baking dish, pour over the marinade and rub the mixture all over. Cover and put in the fridge to marinate overnight. 3. The next day, in a large bowl, whisk 5 Tbsp olive oil, 2 Tbsp lemon juice and 1 1/2 tsp chopped garlic. Season salt, pepper, and dried Italian seasoning. 4. Add the eggplant slices to the bowl and toss to coat. Cover and put in the fridge for at least 20 minutes. 5. Combine potatoes and onion in a large bowl with 6 crushed garlic cloves, 1 1/2 Tbsp olive oil, the remaining chopped fresh rosemary and smoked paprika. Season with salt and pepper, toss to coat. Set aside. 6. Leave the tomatoes on the vine and place into 13. While the tomatoes, lamb and potatoes are a foil parcel/tray. Drizzle with 3 Tbsp olive oil cooking, add the sliced eggplant to the BBQ. and season with salt and pepper. Cook for 3-4 minutes per side or until browned 7. Bring the BBQ to 160°C - 180°C. and tender. 8. Transfer the potatoes from the large bowl and 14. Remove tomatoes, potatoes, eggplant and wrap them up into a parcel made of two layers lamb from the BBQ. Rest the lamb for 10 of tin foil. Seal the tin foil and place onto the minutes before cutting into cutlets. BBQ and cook for 20 minutes. 15. To serve, begin by placing the eggplant in the 9. Sear the lamb bone side down first for 5 middle of your serving plate and sprinkle with minutes or until it looks nicely coloured. parsley & feta. Place the potatoes around the eggplant and then finish by adding tomatoes 10. After the lamb has seared for 4 - 5 minutes, to the sides of the dish. Place cut chops onto turn the lamb rack over, and place in indirect the centre of the serving plate, on top of the heat for 15 minutes. This will cook the rack to eggplant. Garnish with lemon wedges and medium-rare or continue cooking until desired. enjoy! 11. While the lamb is cooking, add the tomatoes. Place them on one side of the BBQ, where it’s a Tip: You can add some parmesan cheese to the little cooler and cook for 15-20 minutes. They will potatoes if you’d like delicious cheesy potatoes! soften and start to burst open, releasing some of their juices. “Easter signifies the end of summer in our 12. Flip the potato package over and cook for house, and what better way to enjoy the change an additional 15 to 20 minutes, or until the of seasons than with a beautiful lamb rack potatoes are tender and starting to brown. complemented with beautiful end of season Be careful when opening the package, as hot vege and immune boosting garlic and steam will be released. rosemary. Yummy!” - Love From Your Dads 11

Yum!!!

Jay & Sarah @jayandsarahnz

EASTER CHOC AVO SHAKE

Makes: 4 Cook time: N/A Prep time: 5 mins

Ingredients 3 cups almond milk 2 ripe bananas, frozen 1/2 avocado 2 1/2 Tbsp raw cacao or cocoa powder 4 Tbsp pure maple syrup or honey

Method 1. Combine all ingredients in a blender and blend until smooth. 2. Add more pure maple syrup to taste if desired.

Tip: Top them with whatever treats you like, or you can even serve them in hollow chocolate Easter bunnies! 12

DIY EASTER-THEMED WREATH Welcome the Easter bunny to your home!

3. Shred the leftover paper bag and coloured WHAT YOU NEED chocolate foils into thin strips. Countdown paper bag 4. Glue the paper bag and foil strips onto the wreath until covered. Coloured chocolate foils 5. With coloured markers, draw Easter eggs and Regular white paper “WELCOME” in block letters on regular white Coloured markers & pencils paper. Carefully cut them out. Glue 6. Decorate the wreath with letters and Easter Scissors eggs with glue. 7. Welcome the Easter bunny home by hanging the wreath against a wall or door! Method 1. Trace a large donut shape below the handles of your bag. 2. Carefully cut the outer circle with the handles intact. Cut the smaller circle in the centre of the larger circle. This will be the base of the wreath. Easy as! 13

Makes: 10-12 medium sized nests Cook time: 5-10 minutes Prep time: 20 minutes

Ingredients 1/2 cup slivered almonds 1/2 cup cashew nut pieces 1/3 cup coconut oil, melted 1/3 cup nut butter of your choice 2 Tbsp maple syrup 1 tsp vanilla extract 3 Tbsp cacao powder Pinch of sea salt 1 cup cornflakes 1/4 cup desiccated coconut 1/4 cup sultanas 1/4 cup dried cranberries Chloe Moir 1 punnet of blueberries @chloemoir_nutrition 1 punnet of raspberries

EASTER CHOCOLATE NESTS

Method 1. Pre-heat the oven to 160°C. Roast the cashews Tip: If it’s not the season for blueberries and almonds for 5-10 minutes until golden. Stir and raspberries, try using sliced banana or halfway through cooking and watch carefully stonefruits! that they do not burn. 2. In a large bowl, mix together the coconut oil, “These Chocolate Nests bring back such fun peanut butter, maple syrup, vanilla, cacao memories of making chocolate crackle with powder and salt until well combined. my mum and sister for Easter when we were 3. Add the cornflakes, slivered almonds, cashew younger. It’s such a great recipe for kids to get pieces, coconut, sultanas and dried cranberries. involved in as they are so easy to make, and you Mix well. can eat the raw mixture along the way!” 4. Spoon the mixture into muffin cases, about 3/4 - Chloe Moir full. Using a butter knife, push the mixture up the sides to create the nests. 5. Leave to set in the freezer for 30 minutes or an hour in the fridge. 6. Before serving, fill with blueberries and raspberries. 14

Balance Your Plate @balanceyourplate

HOISIN GLAZED ROAST CHICKEN with Easter Bunny Salad

Serves: 4 Cook time: 45 minutes Prep time: 20 minutes (plus overnight marinade)

Ingredients

Roast Chicken Salad 1 whole chicken (1.3-1.5kg) 1 head of romaine lettuce 1 tsp salt 1/2 cucumber 1 brown onion, peeled and quartered 1 carrot 3 cloves garlic, chopped roughly 1 red onion 1 small knob of ginger, peeled 3 Tbsp hoisin sauce Salad Dressing 1 Tbsp sesame oil 2 Tbsp soy sauce 1 Tbsp sesame oil 1 tsp honey 1 Tbsp sesame seeds, toasted 15 HOISIN GLAZED ROAST CHICKEN with Easter Bunny Salad

Method Roast Chicken 1. Preheat oven to 180°C fan (or 200°C conventional). 2. Rub salt all over the chicken skin, and fill the cavity with onion, garlic and ginger. Secure the legs together with string or foil. Place chicken in a baking dish on the middle rack of the oven and roast for 1 hour. 3. In the meantime, whisk together hoisin sauce and sesame oil for the glaze. 4. After 1 hour, remove the chicken from the oven and brush generously with half the glaze. 5. Roast for another 10 minutes, then brush with the remaining glaze. Roast for 10 more minutes, before removing from the oven. The chicken is ready when the juices run clear when the thigh is pierced with a skewer. 6. Allow the chicken to rest for 10 minutes. In this time, assemble the Easter Bunny Salad. Easter Bunny Salad 7. For the salad, set aside two smaller leaves of romaine for the bunny ears. Wash and chop the remaining lettuce, to be used for the bunny’s face. 8. On a large plate or platter, make a circle with the chopped lettuce. Then add semi-circles of red onion for the eyes, cucumber rounds for the cheeks, carrot for the mouth and nose, and cucumber rectangles for the teeth. Finally, pop in the two whole romaine leaves for the ears. 9. The remaining cucumber, carrot and onion can be chopped up and set aside to serve alongside the Easter Bunny Salad. Salad Dressing 10. For the salad dressing, whisk together the soy sauce, sesame oil, honey and toasted sesame seeds. 11. Serve chicken with salad, and your favourite sides like roast potatoes or fresh bread rolls. 16

The Kiwi Country Girl @thekiwicountrygirl

EASTER BUNNY PRETZEL ROLL with Platter

Serves: 8 people Cook time: 1 hour Prep time: 20 minutes

Ingredients

Pretzel Rolls Hollandaise Sauce 1 1/2 cups warm water (38°C - 40°C) 4 egg yolks 2 tsp active dry yeast 2 Tbsp lemon juice 2 tsp sugar 200g butter 4 - 4 1/2 cups plain flour Pinch of salt 1 1/2 tsp salt 25g butter, melted To Serve 10 cups water 500g bacon, cooked 1/2 cup baking soda 8 eggs, cooked to your liking Sea salt flakes for sprinkling on top 2 avocados, sliced 17 EASTER BUNNY PRETZEL ROLL with Eggs Benedict Platter

Method Pretzel Rolls Hollandaise Sauce: 1. In a large mixing bowl or bowl of a stand mixer, 10. Melt the butter in a small heat proof bowl until combine water, yeast and sugar. Let it rest for 5 bubbling. minutes until foamy. 11. Add the egg yolks and lemon juice to a jar with 2. When foamy, add 4 cups of flour, salt and a wide mouth or a heat proof mixing bowl. melted butter and mix using a wooden spoon 12. Use a stick mixer to whisk the egg yolks and until a dough forms. lemon juice until it becomes lighter in colour 3. On a clean, well floured surface, knead the and thickens. dough by hand for 5 minutes, adding the 13. With the stick mixer still running, slowly pour in remaining ½ cup flour if needed. Knead until the melted butter until combined. dough is smooth and soft. 14. Continue to mix until the sauce thickens. Stir 4. Shape the dough into ball and place in a in the pinch of salt and set aside until ready to large lightly greased bowl. Cover with a clean serve. tea towel and let rest in a warm place for 15 minutes. While the dough is resting, heat the 15. Arrange the eggs, bacon, avocado, and Easter oven to 230°C and line 2 baking sheets. Bunny pretzels on a large platter. Add a bowl or jug of the hollandaise and serve immediately! 5. In large pot, bring water and baking soda to boil. Tip: This dough can also be made with an 6. Tip the dough onto a clean work surface and electric mixer and a dough hook. divide into 8 equal pieces. Roll each piece into a 35cm long rope. Cut a 2cm piece off the end and roll it into a ball - this will be the bunny tail. “My favourite thing about Easter is celebrating Place the ball just above the rope in the centre with a big family brunch. This eggs benedict and twist the rope around the ball, crossing it brunch platter feeds a crowd and the bunny over at the top so that the ball is enclosed. Twist shaped pretzel rolls are guaranteed to be a hit the rope over once again to create a bunny with your kids!” shape. - The Kiwi Country Girl 7. Using a slotted spoon, carefully dip 3 to 4 pretzels at a time into the boiling water and boil for 30 seconds. 8. Remove pretzels with the slotted spoon and transfer to lined baking sheets spaced about 4 cm apart. Sprinkle generously with rock salt. 9. When all pretzels are boiled, bake for 12 - 14 minutes, rotating baking trays halfway through baking, until pretzels are a deep golden brown colour.

Yummy! 18

DIY BUNNY BOOKMARK Bring the Easter bunny with you!

WHAT YOU NEED Origami paper or regular paper cut into a square Wiggle eye stickers Black marker Glue Scissors 19 DIY BUNNY BOOKMARK

1. Fold the paper diagonally and unfold. Fold into 2. Grab hold of the top of the triangle (one sheet a triangle with coloured side on the outside. only) and fold it toward the bottom of the triangle.

3. Fold the left corner towards the bottom centre 4. Crease and unfold. of the triangle. Repeat with the right corner.

5. Grab the left corner and fold towards the top of 6. Cut ears, teeth and snout and glue them on the the triangle. Repeat with the right corner. Now bookmark. Finish with two eye stickers or just tuck both tops inside the pocket. draw your own. 20

Number of Serves: 4-6 Cook time: 10 minutes Prep time: 15 minutes

Ingredients 1 1/2 cups flour 1 1/2 tsp baking powder Pinch of salt 2 Tbsp sugar 1 1/2 cup milk 2 eggs 3 Tbsp butter, melted 1/4 cup of raspberries 3 Tbsp greek yogurt 3 Tbsp marscapone 1 banana, sliced 1 cup blueberries 1 cup raspberries 1 cup strawberries 1 bunch grapes 3 creme eggs, sliced in half 1/2 bag of mini eggs Rebecca Keil Maple syrup, to serve @rebeccajkeil Easter eggs to garnish

RASPBERRY WAFFLE BUNNY PLATTER

Method 1. Start by preheating your waffle iron. 9. To assemble the waffle bunny platter, construct the shape of a bunny in the centre of your 2. To make the waffle batter, combine flour, baking serving dish. Add the bunny’s face by using powder, salt and sugar in a large bowl. slithers of strawberries for the smile and mini 3. In another bowl, beat together milk and eggs. Easter eggs for eyes. 4. Whisk liquid mixture into dry ingredients until 10. In two ramekins, add yogurt and marscapone. just combined. Stir in melted butter. Then pour maple syrup into a small jug. Place 5. To add in some extra sweetness, fold in some these on the serving dish around the outside of frozen raspberries to the mixed batter. your bunny. 6. Brush the hot waffle iron with butter and spoon 11. Add the fruit to your platter by placing about 1/2 cup of batter onto iron and close to blueberries, banana, raspberries, strawberries, cook. Cook waffle until golden brown. and grapes in bunches around the waffle bunny. Be as creative as you like here. 7. Repeat until the whole batter is cooked. 12. Complete the platter by adding in some of your 8. Start prepping your bunny shape by placing favourite Easter eggs! waffles flat on a chopping board. Use a knife to cut two large diamonds (ears), two small Tip: To help reduce food waste, use the waffle diamonds (feet), one small circle (face) and one off-cuts underneath the bunny to give it some larger circle (body). height on the platter! 21

Makes: 12 Cook time: 22 minutes Prep time: 10 minutes

Ingredients 115g unsalted butter, room temp

130g caster sugar

2 large eggs

170g plain flour

1 1/4 tsp baking powder

1/4 tsp salt

1 tsp vanilla paste

1/2 cup buttermilk (or full fat milk)

Vanilla Buttercream

220g unsalted butter, softened

400g icing sugar

2 tsp vanilla paste

Pinch of salt

YUMMY EASTER CUPCAKES

Method 1. Preheat oven to 160°C bake. 9. Cool in pan for 5 minutes then transfer cupcakes onto a wire rack. 2. Mix together the flour, baking powder and salt and set aside. Vanilla Buttercream 3. Using an electric hand mixer, beat the butter 10. In the bowl of a standing mixer with the paddle and sugar on a medium-high speed for 5 attachment or with an electric hand mixer, beat minutes or until pale and fluffy. the butter for 2 - 3 minutes until pale. 4. Add an egg, mix thoroughly before adding the 11. Add half the icing sugar and mix. Add in other. Once both eggs are incorporated, add remaining icing sugar and beat for a minute or the vanilla pasta and mix again. two. 5. With the mixer running on low, add in the 12. Add the vanilla paste and salt and mix until buttermilk. combined. 6. When combined, fold through the dry 13. When cupcakes have cooled to room temp fill ingredients until fully incorporated. Be careful a piping bag fitted with an open star nozzle and not to overmix. pipe frosting in a circle. 7. Spoon mixture into a cupcake tray lined with 14. Decorate with chocolate shavings and eggs, or cases. however you would like! 8. Bake for 20 - 22 minutes until a skewer comes out clean.