These sweet Easter recipes from Aldi are perfect for getting little helpers into the kitchen and the finishing touches are so adorable!

While the preparations for the Easter holidays might be unusual this year, there’s still plenty of ways to mark the holiday. Most of those ways, admittedly, involve enjoying food in the safety of our homes, and so with this in mind we thought we’d share some more tasty baking recipes! These sweet treats are from Aldi and are perfect for making with kids. The recipes are straightforward and everyone can get involved in the decorating.

Easter Chick Cupcakes:

Serves 14 people

Ingredients:

  • 250g The Pantry Madeira Cake Mix
  • 30ml Vegetable Oil
  • 500g Unsalted Butter
  • 300g Icing Sugar (plus extra for dusting)
  • 50g Ready to Roll Icing
  • 1 Lemon
  • Red Food Colouring
  • Yellow Food Colouring
  • Green Food Colouring
  • 1 tbsp Vanilla Extract
  • 1 packet of Dairyfine Mini Chocolate Eggs

Method:

  1. Pre heat the oven to 180°C. Line a cupcake tin with the paper cases.
  2. Make half of the Madeira cake mix according to instructions on the pack (or double up the recipe, using the full 500g mix for more cupcakes). Add the zest of half the lemon and vanilla extract, then give the batter a final mix.
  3. Add 1 heaped tbsp of batter to each cupcake case (filling roughly one third of the case) and bake for 15 minutes. Allow to cool.
  4. In a large mixing bowl, cream the softened butter using an electric whisk to make the buttercream. Gradually add the icing sugar and keep mixing. Finish with the juice of half the lemon. Remove half the buttercream into another bowl. Gradually add green food colouring to one bowl and yellow to the other (one drop at a time) and mix until pastel shades are achieved. Add to piping bags with round nozzles, using small for the green and large for the yellow.
  5. Pipe the green loosely and freely around the edge of the cupcake to resemble grass. Pipe the yellow in 2 stages to make the chick. First, make a large round base, then add a smaller round head. Set aside for 5-10 minutes to allow to dry a little. Place the ready to roll icing in a mixing bowl and knead together with a little yellow and red food colouring, mix until a pastel orange is achieved. Add more icing sugar if the mix is too wet.
  6. Shape small pieces of the orange icing to form a beak and feet and add to each chick, then decorate with one or two mini chocolate eggs.
Easter Bunny Cupcakes

Serves 6 people

Ingredients:

  • 190g The Pantry Self Raising Flour
  • 190g The Pantry Caster sugar
  • 190g Perfect For Cakes Soft Spread
  • 200g Choceur Smooth White Chocolate Bar
  • 3 Medium Free Range Eggs
  • 454g Pack Ready to Roll White Icing
  • 1 tbsp Grandessa Honey

To decorate: Dominion Strawberry Laces, Chocolate Buttons

Method:

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. If you have a food processor add the eggs, spread, caster sugar and flour and pulse until well blended, if not, beat the spread with the sugar, then beat in the eggs, and then whisk in the flour until smooth.
  3. Line a cupcake tin with paper cases, ¾ fill each with some mixture.
  4. Bake for 18-20 minutes, until risen and firm to the touch.
  5. Allow to cool then cut off the risen dome, to make the cakes flat on top.
  6. Cut this piece into half for the ears.
  7. Roll out the icing, cut out rounds and put on the cakes.
  8. Apply a thin brushing of honey, grate the chocolate, and sprinkle over the honey.
  9. Make two holes and put the cut tops in as ears.
  10. Cut shapes from the ready to roll icing for its teeth, chocolate buttons for eyes, laces for whiskers and half a button for its nose.
Salted Crème Egg Fudge

Serves 12 people

Ingredients:

  • 5 Cadbury Creme Eggs or Dairyfine Eggjoyables
  • 100g pack Mini Chocolate Eggs
  • 200ml Milk 200ml Double Cream
  • 160g Salted Butter, cut into small chunks
  • 700g Granulated Sugar
  • 1 tsp Sea Salt
  • 1 tsp Instant Coffee

Method:

  1. Line a 18cm square cake tin with tin foil.
  2. Put the milk, cream, butter, sugar, salt and coffee into a medium saucepan. Slowly heat to melt the sugar and butter then cook for about 20 minutes, if using a sugar thermometer, heat until 115°C.
  3. If you don’t have a thermometer, then after 20 minutes the liquid should look thick, bubbly and a nutty brown colour. Test by dropping a small teaspoon into some cold water – if the mixture goes into a soft ball then you are ready.
  4. Remove from the stove and stir gently with a wooden spoon for a couple of minutes. Then, with a handheld electric mixer, beat on a low speed for about 3-5 minutes.
  5. The mixture should thicken up and start to look more matt finish than gloss. Take the tin foil off the creme eggs and gently bash them.
  6. Chop up the mini eggs. Gently fold the eggs into the fudge. Pour into the prepared tin and allow to cool completely. Refrigerate for a few hours.
  7. Cut into chunks and serve.