Mmm...National Cupcake Week!
- Learning Resources Posted On Sep 15, 2014 | National Holidays
It’s National Cupcake Week this week, and being an avid cupcake baker I, and my cake-loving colleagues here at Learning Resources are looking forward to the treats. Squirt and I got messy in the kitchen over the weekend to make some cupcakes to bring to the Learning Resources offices for National Cupcake Week; here are our results!
Baking is a great way to get children practising a variety of skills! From reading a list of ingredients and weighing them into a bowl, to watching the clock so their creations don’t burn.
If you don’t fancy letting your children loose in the kitchen just yet, we have a variety of products around the topic of cakes and baking to help encourage basic early skills!
Smart Snacks Shape Sorting Cupcakes
A delicious way to develop shape and colour identification. Fix the cupcakes together by matching the shapes of the top and bottom halves, then match them to the correct shapes in the tin!
 
Children can bake their favourite flavour combinations in this pie, while learning early numeracy skills such as sorting, colour identification and patterning. The Jumbo Tweezers are great for developing motor skills too.
Get matching with familiar kitchen equipment, sorting in and out of life-sized muffin tins with the Mini Muffin Match Up Maths Activity Set. The Squeezy Tweezers are great for reinforcing fine motor skills.
I hope you have a tasty week!
Until next time…
Laura
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Fun & Easy Easter Recipes for Kids
Easter Mallow Nests
These finger-licking treats sit somewhere between rocky road and shredded wheat nests. There’s minimal cooking involved, so it's a great recipe for young children to help out with.To make life easier, we’ve created a printable recipe sheet too, so that you can keep your screens out of the kitchen!
Prep time:5 minutesCooking time: 20 minutesMakes: 16Skill level: EasyRecipe by: Learning ResourcesIngredients
100g Shredded Wheat (or rice crispies if preferred)150g cooking chocolate3 tbsp golden syrup75g butter75g mini marshmallows (or big ones, chopped up)75g raisins, cherries or both (optional)200g miniature chocolate eggs
Method
- Start by weighing out the ingredients. Measuring ingredients and working out serving sizes (doubling a recipe if you have extra guests, for example) is a great way to spark maths-themed conversations with children.
- Place a bowl over a pan of lightly simmering water on the hob. Add the butter and golden syrup. Stir until melted.
- Break the chocolate into small squares.
- Add the chocolate to the bowl and mix. Make sure children are supervised at all times, as the bowl and ingredients can get hot.
- Crush the shredded wheat! This is a fun, hands-on job for the kids.
- Add the marshmallows and raisins/cherries (optional) to the cereal and mix.
- Once fully melted, pour the chocolate mixture over the crushed cereal and marshmallow mixture and give it a stir.
- After just a couple of minutes, the mixture will have cooled enough for little hands to get involved. Use clean hands or a spoon to combine the mixture until all the cereal is coated.
- Spoon the mixture into cupcake cases.
- Press a teaspoon into the centre to create a nest shape and pop in your chocolate eggs.
Hot Cross Bun Waffles
If you have a waffle maker (or you can borrow one) this hot cross bun waffle recipe from Janice at Farmersgirl Kitchen will become a firm favourite!The waffle maker creates a cross through the middle, and Janice recommends squeezing chocolate syrup or even melted white chocolate down the lines!Prep time: 10 minutesCooking time: 10 minutesMakes: 8 waffles once separatedSkill level: MediumRecipe by: Farmersgirl KitchenIngredients
295g self-raising flour55g caster (superfine) sugarzest of half a lemonzest of half an orange1 tsp mixed spice1 tsp cinnamon50g raisins roughly chopped125g butter, melted and cooled slightly1 tsp vanilla extract3 eggs430ml milkMethod
1. Whisk the dry ingredients together in a medium bowl, and add the chopped raisins.2. Whisk the milk, eggs and vanilla together in another bowl.3. Make a well in the centre of the dry ingredients and pour in the milk mixture and the melted butter and lightly whisk the ingredients until combined. Do not over mix, it should still be slightly lumpy.4. Let the batter rest while preheating the waffle maker.5. Turn the ‘power’ control dial to your desired setting, I used setting 5. Wait until the ‘ready’ light illuminates.6. Pour approximately 125ml (I found a 1/2 cup measure was about right) of batter evenly onto the centre of the waffle plate and close the lid.7. At the end of the cooking cycle, open the lid and carefully remove your waffle.8. Repeat with the remaining batter.9. Make a cross in the waffle indentations using melted chocolate or chocolate syrup and add the toppings of your choice.Free-From, Easter Fruit & Nut Vegan Chocolates
*Simply leave out the nuts to make a delicious nut-free treatThese delicious free-from Easter fruit and nut vegan chocolates can be enjoyed by all of the family. They’re really easy to make and are perfect as little Easter presents.If you don’t have any silicone moulds specially you can use fairy cake cases instead. Alternatively, pour the mixture out thinly in a greased ceramic dish and cut into small pieces to share!
Time to make: 15 minutes (+30 mins to cool)Makes: 30 chocolatesSkill level: EasyRecipe by: Sneaky VegIngredients
200g cacao butter3 tbsp maple syrup50g raw cacao powder1 tsp vanilla extractA handful of dried fruit and/or chopped nuts (we used sultanas, cranberries and chopped almonds)You will also need a silicone mould. This recipe makes enough to fill three moulds or make around 30 chocolates, so reduce the quantities if you don't want this many or use fairy cake cases for the extra.Method
- Place about 5cm of water into a small saucepan and bring to the boil. Reduce the heat to a simmer, then place the cacao butter into a heatproof bowl and place it over the water — it shouldn't actually touch the water.
- Allow the cocoa butter to melt and then remove from the heat.
- Transfer to a jug (this makes it safer for the kids to get involved as it's not hot and makes it easier for them to pour the liquid)
- Carefully add the maple syrup and whisk in.
- Next, pour in the cacao powder and whisk that in until smooth.
- Get your silicone moulds ready and sprinkle a little bit of fruit and nut into each one.
- Carefully pour the melted chocolate into each mould and place in the fridge to set for at least half an hour.
- Once set, remove gently from the mould and store in an airtight container in the fridge.
Easter Bunny Fishcakes
Use up leftover fish, mash potato or hard-boiled eggs for this ‘eggs-tra’ special Easter recipe. The fun design will keep the kids interested and you’ll be happy that they’re eating nutrient rich eggs and fish.
Prep time: 5 minutesCooking time: 16-20 minutesServes: 4Skill level: EasyRecipe by: Fish is the dishIngredients
400g cooked white fish, flaked (such as cod, haddock, hake or pollock)Vegetable oil, for greasing400g mashed potatoes1tbsp chopped fresh parsley1tbsp chopped fresh chives, plus a few whole ones to make whiskers!Zest of 1 lemon1-2 eggs, beaten40g plain flour80g breadcrumbs2 hard-boiled eggs, each sliced into 44 black olives, halved8tsp tartare sauce2 carrots, cut into sticksMethod
- Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a baking tray.
- Mix the fish with the mashed potato, herbs and lemon zest and season well with pepper. Add a little beaten egg if necessary to bind the mixture together. Divide the mixture into 4 evenly sized pieces then shape into rounds. Transfer to a plate, cover and chill in the fridge for 30 minutes.
- Place the remaining egg, flour and breadcrumbs into three separate dishes. Take each fishcake and dip into the flour (tapping off any excess), then the egg, and then the breadcrumbs. Place the fishcakes on the prepared tray and bake for 15-20 minutes until piping hot and the outside is golden and crunchy.
- Once the fish cakes are cooked, place 1 in the centre of each of 4 plates. Arrange the boiled egg slices to make the ears, olive for the eyes and a dollop of tartar sauce for the nose. Add some chives to make twitchy bunny whiskers then serve with the bunnies' favourite – carrot sticks!
We’ve teamed up with top foodie bloggers, Farmersgirl Kitchen, Sneaky Veg and Love Seafood UK, to bring you some tasty Easter treat recipes for you to try. Cooking as a family is a brilliant way for little ones to learn to work together and practise their maths by measuring and calculating servings.
Easter Mallow Nests
These finger-licking treats sit somewhere between rocky road and shredded wheat nests. There’s minimal cooking involved, so it's a great recipe for young children to help out with.To make life easier, we’ve created a printable recipe sheet too, so that you can keep your screens out of the kitchen!
- Prep time: 5 minutes
- Cooking time: 20 minutes
- Makes: 16 nests
- Skill level: Easy
- Recipe by: Learning Resources
Ingredients:
- 100g Shredded Wheat (or rice crispies if preferred)
- 150g cooking chocolate
- 3 tbsp golden syrup
- 75g butter
- 75g mini marshmallows (or big ones, chopped up)
- 75g raisins, cherries or both (optional)
- 200g miniature chocolate eggs
Method:
- Start by weighing out the ingredients. Measuring ingredients and working out serving sizes (doubling a recipe if you have extra guests, for example) is a great way to spark maths-themed conversations with children.
- Place a bowl over a pan of lightly simmering water on the hob. Add the butter and golden syrup. Stir until melted.
- Break the chocolate into small squares.
- Add the chocolate to the bowl and mix. Make sure children are supervised at all times, as the bowl and ingredients can get hot.
- Crush the shredded wheat! This is a fun, hands-on job for the kids.
- Add the marshmallows and raisins/cherries (optional) to the cereal and mix.
- Once fully melted, pour the chocolate mixture over the crushed cereal and marshmallow mixture and give it a stir.
- After just a couple of minutes, the mixture will have cooled enough for little hands to get involved. Use clean hands or a spoon to combine the mixture until all the cereal is coated.
- Spoon the mixture into cupcake cases.
- Press a teaspoon into the centre to create a nest shape and pop in your chocolate eggs.
Hot Cross Bun Waffles
If you have a waffle maker (or you can borrow one) this hot cross bun waffle recipe from Janice at Farmersgirl Kitchen will become a firm favourite! The waffle maker creates a cross through the middle, and Janice recommends squeezing chocolate syrup or even melted white chocolate down the lines!
Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 8 waffles once separated
Skill level: Medium
Recipe by: Farmersgirl Kitchen
Ingredients:
- 295g self-raising flour
- 55g caster (super fine) sugar
- zest of half a lemon
- zest of half an orange
- 1 tsp mixed spice
- 1 tsp cinnamon
- 50g raisins roughly chopped
- 125g butter, melted and cooled slightly
- 1 tsp vanilla extract
- 3 eggs
- 430ml milk
Method:
- Whisk the dry ingredients together in a medium bowl, and add the chopped raisins.
- Whisk the milk, eggs and vanilla together in another bowl
- Make a well in the centre of the dry ingredients and pour in the milk mixture and the melted butter and lightly whisk the ingredients until combined. Do not over mix, it should still be slightly lumpy.
- Let the batter rest while preheating the waffle maker.
- Turn the ‘power’ control dial to your desired setting, I used setting 5. Wait until the ‘ready’ light illuminates.
- Pour approximately 125ml (I found a 1/2 cup measure was about right) of batter evenly onto the centre of the waffle plate and close the lid.
- At the end of the cooking cycle, open the lid and carefully remove your waffle.
- Repeat with the remaining batter.
- Make a cross in the waffle indentations using melted chocolate or chocolate syrup and add the toppings of your choice.
Free-From, Easter Fruit & Nut Vegan Chocolates
*Simply leave out the nuts to make a delicious nut-free treat!
These delicious free-from Easter fruit and nut vegan chocolates can be enjoyed by all of the family. They’re really easy to make and are perfect as little Easter presents.If you don’t have any silicone moulds specially you can use fairy cake cases instead. Alternatively, pour the mixture out thinly in a greased ceramic dish and cut into small pieces to share!
- Time to make: 15 minutes (+30 mins to cool)
- Makes: 30 chocolates
- Skill level: Easy
- Recipe by: Sneaky Veg
Ingredients:
- 200g cacao butter
- 3 tbsp maple syrup
- 50g raw cacao powder
- 1 tsp vanilla extract
- A handful of dried fruit and/or chopped nuts (we used sultanas, cranberries and chopped almonds)
- You will also need a silicone mould.
This recipe makes enough to fill three moulds or make around 30 chocolates, so reduce the quantities if you don't want this many or use fairy cake cases for the extra.
Method:
- Place about 5cm of water into a small saucepan and bring to the boil. Reduce the heat to a simmer, then place the cacao butter into a heatproof bowl and place it over the water — it shouldn't actually touch the water.
- Allow the cocoa butter to melt and then remove from the heat.
- Transfer to a jug (this makes it safer for the kids to get involved as it's not hot and makes it easier for them to pour the liquid)
- Carefully add the maple syrup and whisk in.
- Next, pour in the cacao powder and whisk that in until smooth.
- Get your silicone moulds ready and sprinkle a little bit of fruit and nut into each one.
- Carefully pour the melted chocolate into each mould and place in the fridge to set for at least half an hour.
- Once set, remove gently from the mould and store in an airtight container in the fridge.
Easter Bunny Fishcakes
Use up leftover fish, mash potato or hard-boiled eggs for this ‘eggs-tra’ special Easter recipe. The fun design will keep the kids interested and you’ll be happy that they’re eating nutrient rich eggs and fish.
- Prep time: 5 minutes
- Cooking time: 16-20 minutes
- Serves: 4
- Skill level: Easy
- Recipe by: Love Seafood UK
Ingredients:
- 400g cooked white fish, flaked (such as cod, haddock, hake or pollock)
- Vegetable oil (for greasing)
- 400g mashed potatoes
- 1tbsp chopped fresh parsley
- 1tbsp chopped fresh chives, plus a few whole ones to make whiskers!
- Zest of 1 lemon
- 1-2 eggs, beaten
- 40g plain flour
- 80g breadcrumbs
- 2 hard-boiled eggs, each sliced into 4
- 4 black olives, halved
- 8tsp tartare sauce
- 2 carrots, cut into sticks
Method
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Lightly grease a baking tray.
- Mix the fish with the mashed potato, herbs and lemon zest and season well with pepper. Add a little beaten egg if necessary to bind the mixture together.
- Divide the mixture into 4 evenly sized pieces then shape into rounds.
- Transfer to a plate, cover and chill in the fridge for 30 minutes.
- Place the remaining egg, flour and breadcrumbs into three separate dishes. Take each fishcake and dip into the flour (tapping off any excess), then the egg, and then the breadcrumbs.
- Place the fishcakes on the prepared tray and bake for 15-20 minutes until piping hot and the outside is golden and crunchy.
- Once the fish cakes are cooked, place 1 in the centre of each of 4 plates. Arrange the boiled egg slices to make the ears, olive for the eyes and a dollop of tartar sauce for the nose. Add some chives to make twitchy bunny whiskers then serve with the bunnies' favourite – carrot sticks!
There you have it, our favourite Easter recipes from around the web, perfect to make with the kids! We’d love to see your creations! Tweet us @LRUK or tag @learningresourcesuk on Instagram to share your Easter makes.
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