Any excuse to bake, eh? Most Easter Sundays we spend with my Mom and my family, as my Mom makes the very best roast dinners I’ve ever had in my life. It’s a tradition that we all get together and spend the day together; the men will disappear off to the pub and have a drink or two whilst my mom, sisters and I relax and help get the dinner ready.
I always try to help out by making something tasty for pudding, either something we can have after dinner, or something we can have a little later in the evening when you all (inevitably) go hungry. And if I say so myself, they always go down well!
Creme Egg Cupcakes
This is an extremely fun and yummy recipe to get into the Easter Spirit! Especially great for children to make.
For the cupcakes
- 150g unsalted butter, softened
- 125g self-raising flour
- 25g cocoa powder
- 150g caster sugar
- 3 eggs
For the topping
- 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
- 100g/3½oz unsalted butter, softened
- 200g/7oz icing sugar
- 1 tsp vanilla extract
- milk, to loosen
- A packet of mini creme eggs
- Extra icing sugar and yellow food colouring, to decorate.
- Preheat oven to Gas mark 4/180’C/170’C fan
- In a large bowl, whisk all the ingredients until creamy.
- Spoon the mixture into the individual cupcake cases to about 2/3 full, and pop into the over for 10-15 minutes. When cooked, they should spring back when pressed lightly.
- Take out the oven,and leave the cakes to cool completely.
- Put the icing sugar and butter in a bowl, using an electric whisk, beat together until well mixed – if necessary add a drop of milk to loosen the mixture.
- Pipe in swirls onto the completely cooled cakes.
- Mix up a small amount of icing sugar (It should be thick enough to coat the back of a spoon, but still loose enough to drizzle), and divide into two bowls.
- Add a small drop of yellow food colouring to one bowl, to create an ‘egg yolk’ colour.
- Cut a mini creme egg in half, and place on top of the cupcake.
- Using a teaspoon, drizzle small amount of the white and yellow icing sugar on top of the buttercream icing, to look like spilled egg.
Alternatively, you can make a vanilla buttercream, colour half of it yellow and dual pipe it onto your cupcake. Both look attractive, and taste delicious!
‘Easter Treats’ Rocky Road.
This next recipe, although a little messy, is a big hit in my household, and always goes down a treat!
This is simply called ‘Easter Treats’ because the filling changes on a regular basis, depending on what chocolate I have in my cupboard and what I’m in the mood for! I especially love the Rolo and mini egg combination, and the honeycomb from the broken Crunchie bars is heaven! Again, especially great for kids!
- 100g unsalted butter
- 225g dark chocolate
- 2tbsp golden syrup
- 2tbsp cocoa powder
- 50g mini marshmallows
- 100g Rich Tea biscuits
- A selection of Easter chocolates (I’ve used everything from mini creme eggs, Rolos, smarties, mini eggs, Cadbury’s caramel buttons, popping candy, broken Crunchie bars – just choose your favourites!)
- In a bowl over hot water, melt the chocolate and butter together until fully incorporated.
- Add the cocoa powder and golden syrup, and mix well. Leave to cool.
- Break the biscuits into smaller pieces and add to the chocolate mix with the mini marshmallows.
- Add in your chocolate ‘goodies’. Mix everything together until well covered.
- Pour into a tin lined with grease-proof paper and pat it down with a spoon until even.
- Leave to set in the fridge for a minimum of 2 hours, then cut into small squares.
- Serve immediately!
This is especially great after a Sunday dinner with a cup of tea! It is fiddly, and mine never looks as good as it does in recipe photos; but OMG! It tastes good!
- 200g softened butter, plus extra for greasing.
- 200g golden caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g ground almonds
- ½ tsp baking powder
¼ tsp almond extract
- 2 tbsp milk
- 3 tsp red food colouring
- ½ tsp yellow food colouring
- 200g apricot jam
- 2 x 500g blocks of marzipan
Grease a square baking tin. Line the tin base with foil, leaving a small excess on either side. Using the foil, fold a pleat in the middle to create two compartments for the different colours.
Preheat your oven to 180C/160C fan/Gas mark 4.
Put the butter and sugar into a bowl, and beat until light and fluffy. Mix in the eggs one at a time, then mix in your dry ingredients. Add your almond extract. The batter should be at dropping consistency. If not, add a little milk and mix well.
Halve the mixture into two seperate bowls. Fold in the red food colouring into one half, and the yellow food colouring into the second half. Tip the batters into each side of the prepared tin (one colour mixture on each half of the divide), and bake for about 25 minutes until well risen.
Leave them to cool in the tin, and then remove to a rack to completely cool.
When cooled, neatly trim each sponge so they are the same size. Cut each sponge in half length-ways so you have 4 equal rectangles. Warm the jam in a pan, then brush along each side of the sponge. Stick the jam sides together, then brush along the sponge to stick the final two, to create a chequerboard effect.
Dust your work surface with icing sugar, and roll out the marzipan until it is 20cm long and wide enough to wrap around the sponge. Brush your loaf with apricot jam all over, and tightly wrap the marzipan around the sponge, trimming it where the edges meet. Smooth the marzipan all over, and turn it so the seam is at the bottom.
Decorate using any excess marzipan balled up, or for that special Easter touch, line the top with Mini Eggs.
And those are my Easter Recipes! I have hundreds more, but those I’ll save for another post!