It is that time of the year when we can indulge in chocolate like it is going out of fashion. There is nothing wrong with that is there? Here are some of my favourite Easter bakes I had fun making. Hope you enjoy making them too.
Mini Egg Nest Cupcakes
I used coconut sugar in these to make it a bit healthier but you can just use normal caster sugar. Also All-Bran (cereal) worked well to give the effect or a nest but if you don’t have this any other plain cereal can work (even just crushing shreddies). The recipe makes 12 cupcakes.
- 4oz stork/butter
- 4oz coconut sugar
- 2 eggs
- 4oz self raising flour
- 1 tsp baking powder orange essence.
- Beat sugar & butter until slightly white then add all the other ingredients.
- Evenly spread out the mixture into cupcake cakes and bake for 20-25 minutes at 180 degrees.
- For the nests I just melted some milk chocolate drops and added in some All Bran before shaping them into nests
- Top the cakes with the chocolate (try and mould it into a nest) and put some mini eggs in the middle.
Creme Egg Brownies
The brownie recipe is great if you like more of an intense chocolate taste. Any other brownie recipe would work too. This recipe makes 8 brownies
- 125g soft butter
- 120g dark chocolate pieces/drops
- 162g caster sugar
- 2 medium eggs
- 40g cocoa powder
- 35g plain flour
- ½ tsp baking powder
- 4 mini Cadbury creme eggs (halved)
- Preheat the oven to 160 degrees Celsius
- Add the butter and dark chocolate to a pan over a low heat and stir until melted. Set aside to cool down
- Whisk the sugar and eggs together until pale, creamy and double in size
- Sift together cocoa powder, flour and baking powder and add in the melted chocolate as well as the sugar/egg mixture.
- Fold ingredients until well combined
- Pour the mix into a lined baking tin
- Bake for 40 minutes. Half way through the bake (20 minutes), take the tray out, evenly spread the crème egg halves by gently pushing them into the brownie. Put back in the oven and cook for a further 10/15 minutes.
- To decorate the brownies, melt some chocolate in the microwave in 15 to 30-second intervals, stirring occasionally, until completely melted. You can add food colouring if you have any or just use a combination of melted white and milk chocolate to decorate.
Chocolate Biscoff Scotch Eggs
A lot of my cooking is based on guesstimates because I don’t like to waste a lot of my ingredients. With this recipe once you make your brownie you will roughly know how much buttercream to add and how much white chocolate and biscuits you will need. I have used brownie but you can use a basic chocolate sponge recipe. My brownie recipe is also a healthy one just to balance the sugar rush a bit (who am I kidding!)
- Vanilla buttercream (Beat 50g butter with 100g icing sugar and a drop of vanilla essence)
- Brownie (1 cup dark chocolate, 2 eggs, ⅓ cup honey, ⅓ cup whole wheat flour, pinch of salt)
- Small Easter Eggs ( I used mini creme eggs)
- Crushed Biscoff biscuits (Lotus) for the outer coating
- White Chocolate: Used to stick the crushed topping to the chocolate balls
- Bake the brownie (Preheat the oven to 180˚C. In a small microwave-safe bowl, heat the chocolate until melted (keep stirring ever 15 secs). Beat the eggs until foamy and pale. Pour in honey and chocolate and whisk. Add in the wheat flour and salt. Fold the batter together with a spatula just until the flour disappears. Pour the batter into a greased baking tin and bake for 15 minutes)
- Once the brownie is cool, crumble it ***update***You can put the hot brownie carefully straight into a mixer to mash it up and then move to step 4 because warm brownie will mould without buttercream ***
- Add in the butter cream to make the crumble workable. The buttercream is like the binding agent
- Take a mini egg and form a mould around it with the crumble mixture to form an egg shape or round ball
- Chill the balls in the fridge for about half and a hour
- In the meantime melt some white chocolate and keep the crushed biscuits ready in a plate
- Once the balls are chilled, cover them in the melted white chocolate followed by the crushed biscuits
Mini Egg Milkshake
I had some Halo Mint Choc ice cream sitting in the freezer and some mini eggs lying around and made this amazing milkshake. (it is quite a free style recipe and you can add more of whatever you have)
- Mint Choc Ice cream(or any icecream)
- Mini Eggs
- Chocolate for decorating the glass
- Blitz some ice cream, mini eggs and milk together to form a thick shake.
- Melt some chocolate and cover the rim of the glass you are going to have the shake from with the chocolate.
- Crush some mini eggs and try and stick some on the chocolate rim. Pour the milkshake in and put the rest of the crushed mini eggs into the glass.
Hot Cross Buns
This is the perfect hot cross bun recipe from the Guardian with a slight tweaks
- Infused Milk (200ml milk, 3 cardamom pods (bashed slightly), 1 cinnamon stick, 2 cloves, ¼ tsp grated nutmeg, Pinch of saffron)
- 20g fresh yeast
- 50g golden caster sugar
- 450g strong white flour
- 100g chilled butter
- ½ tsp salt
- ½ tsp ground ginger
- 2 beaten eggs
- 100g currants
- 100g mixed peel
- Cross (3 tbsp plain flour and enough cold water to make a thick paste)
- Egg wash( 1 beaten egg and a tsp of milk)
- Shiny Glaze (Mix and dissolve 1 tbl caster sugar with 1 tbl boiling water)
- Heat 200ml milk gently in a pan along with the cardamom, cinnamon, cloves, nutmeg and saffron until just boiling, and then turn off the heat and leave to infuse for 1 hour. Bring back up to about 30 degrees and then mix the strained milk with the yeast and 1 tsp sugar.
- Place flour into a mixing bowl and grate over the butter. Rub in with your fingertips until well mixed, and then add the rest of the sugar and the salt and ginger.
- Make a well in the middle, and add the beaten eggs and the yeast/milk mixture. Give it a good mix and Knead for 10 minutes until smooth and elastic, then lightly grease another bowl, and put the dough into it. Cover and leave in a warm place until it has doubled in size (approx 2 hours)
- Tip it out on to a lightly greased work surface and knead for a minute or so, then flatten it out and scatter over the fruit and peel. Knead again to spread the fruit around evenly, then divide into 16 equal pieces and roll these into bun shapes. Put on lined baking trays, then cover and put in a warm place to prove until doubled in size.
- Pre-heat the oven to 200C. Paint the top of each bun with egg wash, and then, using a piping bag draw a thick cross on the top of each. Put into the oven and bake for about 15/20 minutes until golden.
- When the buns come out of the oven, brush them with the sugar glaze. Let them cool then enjoy
Hope you all have a lovely safe Easter.