Sweeten up your Easter with these desserts

The Easter holidays are here so why not make this time extra sweet and delicious with some of these recipes which are both easy and fun to prepare. We recommend that you enjoy these sweet treats with either a hot beverage or a tall glass of cold milk!

Easter bunny cupcakes:

These cute little cupcakes will be a real crowd-pleaser this Easter. Hop into it and prepare this decadent treat.

You will need:

1 to 2 cans vanilla frosting (16 ounces each)

Green paste food coloring

Cupcakes and miniature cupcakes of your choice

Candy-coated sunflower kernels

Assorted stick chewing gum

Jumbo heart sprinkles

Canned chocolate frosting

Miniature marshmallows

Corn syrup

White nonpareils

What you need to do:

Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.

For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.

Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.

For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

Recipe credit: Taste of Home

Lemon meringue pie:

Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.

You will need:

A prepared pie crust:

1 ¼ cups sugar

1/3 cup cornstarch

½ teaspoon salt

1 ½ cups cold water

3 egg yolks

2 tablespoons butter or margarine

1 tablespoon grated lemon peel

½ cup fresh lemon juice


3 egg whites

¼ teaspoon cream of tartar

½ teaspoon vanilla

¼ cup sugar


Heat oven to 180°c. Bake pie crust of nine to 11 minutes or until light golden brown. Cool completely, for about 30 minutes.

Meanwhile, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.  In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks.

Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.  Remove from heat. Stir in butter, lemon zest and lemon juice. Cool slightly for about 15 minutes.

Pour into cooled baked shell.  In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about one minute or until soft peaks form. On high speed, gradually beat in sugar gradually until stiff glossy peaks form and sugar is dissolved.

Spoon meringue onto the hot filling. Bake at 180°c for 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours.

Credit: Sent in by reader

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