7 Special Easter Desserts

Easter desserts are excellent way to celebrate the holiday. Kids will definitely love decorating the Easter treats in festive designs and shapes, together with beautiful bunnies, fluffy lambs, cute chicks and an array of other Easter desserts. Our compilation includes all favorite desserts, plus classic Easter desserts and delicious decorated cupcakes.

Easy Yellow Cupcakes:
Nothing is superior to homemade cupcakes. They are fluffy and delicious. Choose whatsoever frosting you desire to top these treats.
Cream cheese frosting ornaments these simple cupcakes; adorn with pastel sprinkles or Easter candies.

 

Ingredients:

Softened butter (2/3 cup)

Baking powder (2-1/2 teaspoons)

Sugar (1-3/4 cups)

Eggs (2 large)

Milk (1-1/4 cups)

Vanilla extracts (1-1/2 teaspoons)

All-purpose flour (2-1/2 cups)

Salt (1/2 teaspoon)

Frosting of own choice

Directions:
Preheat oven at 375°F.
In a large bowl, whisk together cream butter and sugar until fluffy and light.
In a medium bowl, Add eggs; beat them well after every addition. Beat in vanilla. In a large bowl, whisk flour, salt and baking powder, put in to creamed mixture alternately with milk, beat them well after each addition.
Divide the batter equally among the muffin cups. Fill ready cups three-fourths full. Bake 15-20 minutes or if a toothpick place in center comes out clean. Move the cupcakes to a wire rack and permit to cool before frosting.

Easter Bunny Cake:
Rejoice Easter with this cute coconut-topped bunny cake. It’s cute, easy to bake and really tasty.

 

Ingredients:

All-purpose flour (3 cups)

Baking powder (1 Tbsp)

Granulated sugar (2 cups)

Country Crock® Spread (1 cup)

Eggs (4 large)

Milk (1 cup)

Vanilla extracts (2 tsp)

Directions:
Preheat oven to 350°.
Flour and grease 2 round cake pans
In medium bowl, combine baking powder and flour, put aside.
In large bowl, beat country crock spread with sugar using electric mixer for 2 mints until fluffy.
Beat in eggs, until blended. Combine vanilla and milk. On a side, beat in flour mixtures and milk until unify. Spread equally into prepared pans.
Bake for 35 to 40 minutes or if a toothpick place in center comes out clean. Cool for 15 minutes on a wire rack; remove from pans and allow it to cool down completely.
To bring together and decorate, put down 1 cake layer whole and lay on large platter.
To make ears, cut 2 opposite edges of the other layer into ears. Cut remaining cake into a bow tie. Assemble on platter.
If preferred, widen with frosting and adorn it with shredded coconut or candies.
For frosting, in large bowl, beat confectioners’ sugar, vanilla extract and spread with electric mixer for about 3 minutes until fluffy.

Strawberry Dream Cake:
You’re going to fall in love with this to be good true strawberry cake. You will love the staging of cake slices with vertical strawberries between the layers.

 

Ingredients:
Salted butter, softened (1 cup)

Granulated sugar (2 cups)

Eggs, separated (4 large)

All-purpose flour (3 cups)

Baking powder (1 tablespoon)

Table salt (1/4 teaspoon)

Whole milk (1 cup)

Vanilla extract (1 teaspoon)

Almond extract (1/2 teaspoon)

Fresh strawberries (2 containers)

For FROSTING:

Mascarpone cheese, softened (1 container)

Granulated sugar (2/3 cup)

Heavy whipping cream (2 cups)

Vanilla extract (1/2 teaspoon)

Almond extract (1/2 teaspoon)

Directions:
Preheat oven to 350°.
Flour and grease 2 round cake pans
Beat a heavy-duty stand mixer with the butter until fluffy; slowly add the sugar, beat it well.
Add the egg yolks one by one, beat it until blended well, after each addition.
Fluff up together the flour, salt and baking powder, add to butter mixture along with milk, starting and ending with flour mixture. Beat well until blended.
Swirl in the almond and vanilla extracts.
Beat the egg whites with an electric mixer until fluffy. Fold up about 1/3rd of the egg whites into batter; fold left over egg whites in 2 batches.
Put batter into ready cake pans.
Bake for 28 to 32 minutes or if a toothpick place in center comes out clean. Cool for 15 minutes on a wire rack; remove from pans and allow it to cool down completely.
Meanwhile, to outline a flat base, cut a thin slice from stem end of each of each strawberry; put strawberries aside.
For frosting, in a medium bowl, stir gently together the mascarpone cheese and sugar.
Beat whipping cream, almond and vanilla extracts with an electric mixer until foamy; increase speed to medium-high, and slowly put in remaining sugar, beat until firm peaks form.

Carrot Patch Brownies:
Adults as well as kids are going to love this delightful twist on chocolate wrapped strawberries and classic brownies, alike.

 

Ingredients:

Cooking spray (For pan)

Parchment paper (for pan and baking sheet)

Brownie mix (1 box including ingredients on box as well)

White chocolate chips (1 1/2 c.)

Coconut oil (1 tbsp)

Orange food coloring (10 drops)

For dipping, wooden skewers (12)

Large strawberries (12)

Chocolate frosting (1 tub)

Crushed Oreo cookies (1 package)

For garnish, Robin Eggs candies

Directions:
Preheat oven to 350°
Spray the inside of baking pan with cooking spray.
Line up pan with parchment paper, spray it with cooking spray.
Go through package instructions; prepare brownie batter according to it. Transfer batter into prepared pan.
Bake for 28 to 32 minutes or if a toothpick place in center comes out clean. Let it cool.
For orange frosting, microwave white chocolate chips in a small/deep bowl, on high for one minute, stir after every 20 seconds to eliminate clusters. Put in orange food coloring and coconut oil, mix well until combined.
In order to make carrots; line up a big baking sheet with parchment paper. Puncture each strawberry with a spit and dip the strawberries in melted orange chocolate, repeat to coat, if required. Refrigerate until set.
For carrot patch, after removing refrigerated brownies, frost it with chocolate frosting, top it with crushed Oreos.
Top brownies with strawberries, garnish it with Robin Eggs.

Butter Cream Cupcakes:
These cupcakes can be topped with any safe to eat flower, like pansies.

 

Ingredients:

All-purpose flour (2½ c)

Baking powder (1¾ tsp)

Fine salt (¾ tsp)

Unsalted butter (14 tbsp)

Sugar (1¾ c)

Large eggs (4)

Pure vanilla extracts (2 tsp)

Buttermilk (¾ c)

Edible flowers

Swiss Meringue Butter cream

Directions:
Preheat oven to 350 degrees F.
Line up two standard 12-cup muffin pans.
Beat together flour, salt, and baking powder in a bowl. Beat butter with an electric mixer waiting creamy. Steadily beat in sugar for 1 to 2 minutes, until light and fluffy. Beat in eggs, one at a time, just until unify after each addition.
Whip in vanilla. Beat flour mixture with buttermilk alternately.
Shift batter to cups.
Bake for 24 to 26 minutes or if a toothpick place in center comes out clean. Cool for 15 minutes on a wire rack; remove from cups and allow it to cool down completely.
Frost them with butter-cream, garnish with safe to eat flowers.

Almond and Poppy Seed Loaf Cake:
It’s going to be really exhilarating for your old loaf pan.

 

Ingredients:

Baking spray (for pan)

All-purpose flour (1 1/2 c)

Baking powder (1/2 tsp)

Salt (1/2 tsp)

Unsalted butter (1/2 c)

Sugar (1 c)

Large eggs (3)

Pure vanilla extracts (1 tsp)

Pure almond extract (1/2 tsp)

Whole milk (1/2 c)

Poppy seeds (2 tbsp)

Almond Glaze

Directions:
Preheat oven to 325 degrees F.
Flour and grease round cake pans
Beat a heavy-duty stand mixer with the butter until fluffy; slowly add the sugar, beat it well.
Add the egg yolks one by one, beat it until blended well, after each addition.
Fluff up together the flour, salt and baking powder, add to butter mixture along with milk, starting and ending with flour mixture. Beat well until blended.
Swirl in the almond and vanilla extracts.
Fold up poppy seeds. Put batter into ready cake pans.
Bake for 28 to 32 minutes or if a toothpick place in center comes out clean. Cool for 15 minutes on a wire rack; remove to rack and allow it to cool down completely.
Sprinkle cake with Almond Glaze.

Strawberry Cream Filled Sandwich Cookies:
No baking strawberry sandwich cookies are easy to make.

 

Ingredients:

Thaw frozen strawberries (1 cup)

Confectioners’ sugar (2 cup)

Lemon juice (1 tsp)

Cream cheese (2 oz)

Unsalted butter (1 tbsp)

Shortbread rounds (36)

Directions:
Puree strawberries in a blender.
Whisk pureed strawberries, confectioners’ sugar and lemon juice in a medium, medium-high heat saucepan for about 10 minutes, until thickened and reduced by half. Put aside to cool.
In a medium bowl, mix butter and cream cheese. Whip in remaining confectioners’ sugar.
Beat in strawberry mixture, wrap with plastic, and let it chill for 1 hour.
Place 1 slight tablespoon strawberry creams each on every shortbread rounds. Top each one with another round.
Chill it and then it’s ready to serve.

7 Special Easter Desserts