With the Easter holidays looming, we have put together two great recipes that you can bake at home as a family. Find the recipes below and don’t forget to tag us in your creations on Facebook and Instagram!

Use #beckettseasterbaking so that we can see your goodies!

Bunny Cupcakes

Make these cute bunny cupcakes for your Easter celebrations. They’re ideal for parties, gifting or simply enjoying together as a family.

Light sponge cupcakes are topped with a creamy frosting and fondant icing bunnies. They’re quick and easy to make and the children can get involved in making them too. You could even have a decorating competition!

Ready in 1 hour 15 mins // Makes 12 

Ingredients

85g self-raising flour
120g golden caster sugar
120g butter, softened
100g natural yogurt
1 lemon, zested
2 eggs
For decorating
250g pack fondant icing
85g unsalted butter, softened
Few drops vanilla extract
200g icing sugar
Few drops of green food colouring

Method

1. Heat the oven to 190C and line a 12-hole muffin tin with paper cases. Put all of the cake ingredients into a large mixing bowl and mix with an electric whisk until smooth. Spoon a large tablespoon of the mixture into each of the cases, filling them as evenly as possible. Bake in the oven for 20-25 minutes, or until a skewer poked in the centre comes out clean. Leave to cool on a wire rack.

2. To decorate, first make the frosting. Beat the butter, vanilla extract and icing sugar together until soft and creamy. Add a few drops of green food colouring and stir through. Scoop the frosting into a piping bag fitted with a star shaped nozzle. Pipe stars of green icing across the tops of the cupcakes, so it looks like tufts of grass. If you don’t have a piping bag, spoon the frosting onto the cake and use a fork to create a grass effect.

3. Next, roll the fondant icing into small balls, which will be the bunnies’ bottoms. Roll smaller balls to make the tails and stick them on top of the bigger ball. Put one bunny on each cake.

4. Finally, make the bunnies’ feet. Roll two small balls of icing per cupcake and shape them into ovals. Use a knife to make some imprints of claws and rest these at the end of the balls so they look like feet sticking out.

Easter Rocky Road

This delicious no-bake treat is a perfect way of using up Easter chocolates. Packed full of all things sweet, you can use any chocolate you like in this rocky road. We think Crème eggs, mini eggs and Malteser bunnies are a great start!

You can even double up on the ingredients and package up slices as gifts for friends and family.

Who would be able to resist a slice of this chocolatey goodness?

Ready in 2 hours 30 mins // Serves 16 

Ingredients

400g milk / dark chocolate
125g golden syrup
125g unsalted butter
100g mini marshmallows
150g digestives (chopped)
600-800g Easter chocolates (mini eggs, crème eggs, Malteser bunnies etc.)
250g white chocolate

Method

1. Line a 20cm square tin with baking paper and set aside.

2. Add the chocolate, golden syrup and butter to a large bowl and heat over a pan of simmering water, or in the microwave in short bursts. Stir the mixture regularly, and until smooth.

3. Next, chop up any larger pieces of Easter chocolate you have such as Malteser bunnies, so they are in smaller bite sized pieces. Set a handful of the chocolate aside for later but add the rest to the melted chocolate mixture along with the marshmallows and digestives. Fold together until combined, pour in the tin and spread about until it’s even.

4. Finally, melt the white chocolate and pour it over the top then sprinkle with the chocolates you saved earlier. Refrigerate for around 2 hours, or until set then chop up and enjoy.