As one of my friends was leaving us to travel the world (and who can blame her?!), we decided to get our Easter baking on and throw her an Easter-themed farewell party.
After enjoying them with everyone, I thought I’d share them with you!
Here are 3 Easter baking recipes…
1. Easter fridge cake
What you’ll need:
- 400g Chocolate
- 170g butter
- 4 tbsp golden syrup, maple syrup or honey
- 100g digestive biscuits
- 100g mini marshmallows
- 100-200g more goodies to put inside! (popcorn, smarties, nuts, dried fruit, mini eggs…)
- Melt and combine the chocolate, butter and golden syrup.
- Put all your fillings in a lined/greased tray.
- Pour melted chocolate mix over the top.
- Chill in the fridge for 2 hours.
- Cut into squares and serve!
2. Parmesan and black pepper Easter bunny biscuits
What you’ll need:
- 200g plain flour
- 100g butter
- 100g grated Parmesan cheese
- 1 egg
- 1 egg yolk
- ground black pepper
- black peppercorns (optional)
- Mix the flour and butter in a food processor until it resembles breadcrumbs.
- Add half the grated Parmesan, eggs, a pinch of salt, and ¼ teaspoon freshly ground black pepper. Mix until it forms a dough.
- Leave the dough to rest for an hour.
- Preheat the oven to 190C/gas mark 5.
- Roll the dough out on a floured surface to around ½ cm thick.
- Cut out the biscuits using bunny cookie cutters.
- If you want, press in whole peppercorn for bunny eyes!
- Sprinkle the remaining Parmesan on the bunny shapes, and a sprinkling of black pepper.
- Place on a lightly greased baking tray and bake for around 10-12 minutes.
- Cool on a wire rack and serve warm.
3. Malteaster mini bunny, mini Creme egg and Milkybar mini egg chocolate cupcakes
What you’ll need for the cupcakes:
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1½tsp baking powder
- a pinch of salt
- 40g butter (at room temperature)
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- Cupcake cases
What you’ll need for the frosting & decorations:
- 300g icing sugar, sifted
- 100g butter (at room temperature)
- 40g cocoa powder, sifted
- 40ml whole milk
- Malteaster mini bunnies, mini creme eggs, Milkybar mini eggs or decorations of your choice.
Method for the cupcakes:
- Preheat the oven to 170°C
- Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
- Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Divide the mixture between the cup cake cases filling to about ⅔ full and cook for 20-25 minutes. They should spring back when touched.
- Cool on a wire rack.
Method for the frosting and decoration:
- Beat the icing sugar, butter and cocoa powder together in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time.
- Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
- Once the cupcakes have cooled, pipe the frosting onto them and top with bunnies and mini eggs!
Recipe from Hummingbird Bakery.
Have you done any Easter baking?
What did you bake? I’d love to know!
Love as always and happy adventuring,
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