Easter Recipes

Easter Bunny Cupcakes

Ingredients:

- 450g packet betty crocker vanilla cupcake mix

- 60g butter softened

- 2 free-range eggs 

- ½ cup milk

- 80g desiccated coconut

- 12 white marshmallows

- 6 pink marshmallows

- 24 brown mini M&M’s

- 12 pink mini M&M’s

- 145g packet fairy sweethearts/love hearts

- Dark chocolate writing icing 

- 180g unsalted butter (for white chocolate icing)

- 280g icing sugar (for white chocolate icing)

- 2 tbsp milk (for white chocolate icing)

- 1 tbsp vanilla extract (for white chocolate icing)

- 150g white chocolate (for white chocolate icing)

 

Method:

1. Preheat oven to 180c, line 12 muffin tin holes with cupcake cases

2. Make the cupcakes using cupcake mix,butter, eggs and milk following the packet instructions. Cook and then set aside to cool. 

3.To make the white chocolate icing use an electric mixer to beat the butter in a bowl until very pale. Gradually add icing sugar, in batches beating well after each addition. Add milk and vanilla extract and beat until combined. Melt white chocolate and then add to the bowl and beat until combined. 

4. Place coconut in a bowl. Reserve 1 tbsp of white chocolate icing. Spread the remaining icing over each cake. Dip the top of each cake in the coconut to lightly coat. 

5. Cut the white and pink marshmallows in half and then cut each half into 2 pieces. 

6. Use a little of the reserved icing to attach a pink marshmallow piece to a white marshmallow piece to make ears.

7. Use remaining butter cream to attach ears, brown mini M&M’s for eyes, pink mini M&M’s for the nose and pink hearts for the mouth to each cupcake.

Chocolate crackle eggs

Ingredients:

- 140g Rice Krispies

- 110g Icing sugar

- 80g desiccated coconut

- 150g butter, chopped

- 100g white chocolate

- 100g dark chocolate melted

- Rainbow pearls

- Gold sugar stars

- Funny face icing figurines

- Dr oetker polka dots

- Coloured writing icing

 

Method:

1. Grease and line the baking tray with baking paper allowing the 2 long sides to overhang.

2. Combine the rice krispies, icing sugar and coconut in a bowl.melt white chocolate and butter in a pan over medium heat stirring until melted. Pour over rice krispies and stir well. Keep a little to one side in the bowl. 

3. Press the mixture into the prepared tray and refrigerate for 2 hours until firm.

4.Remove the slice from the tray. Use 5cm egg shaped cutters to cut shapes from the slice.

5. Use the melted ch

ocolate to attach decorations and decorate using writing icing. 

Chocolate nests

Ingredients:

- 200g milk chocolate, chopped

- 20g butter

- 100g cornflakes

- 60 mini eggs

 

1. Place the milk chocolate and butter into simmering water. Stir with a metal spoon for 5 minutes or until the chocolate melts and the mixture is smooth.

2. Remove from heat.

3. Add cornflakes and stir to combine.

4. Use 2 dessert spoons to arrange the chocolate mixture into small mounds, onto the prepared tray.

5. Create a small hollow in the centre of each mound.

6. Place 3 mini eggs in each hollow, place in the fridge for 30 minutes or until set.

7. Store in an airtight container.

Cheesecake Filled Easter Eggs

Ingredients:

- 3 easter egg shells (medium/large)

- 100g grams of biscuits (digestives/biscoff)

- 25g unsalted butter, melted

- 340g philadelphia cream cheese

- 50g caster sugar

- Juice of half a lemon

- ½ tsp vanilla extract

- 200ml double cream

- 50g dark chocolate, melted

- Easter treats for topping

 

Method:

1. Blitz the biscuits in a food processor or put them in a zip lock bag and bash them with a rolling pin.

2. Melt butter in the microwave (this takes about a minute). Pour butter onto the crushed biscuits and mix well. 

3. Use a sharp knife and cut the easter eggs in half.

4. Add the biscuit mixture inside the eggs, filling them about a third of the way.

5. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you move onto the filling.

6. Put the cream cheese and caster sugar into a mixing bowl and beat well. Pour in lemon juice and vanilla extract and beat together. 

7. In a separate bowl whisk the double cream to stiff peaks and then gently fold into the cheesecake mixture.

8. To make the chocolate flavour, set aside a third of the mixture, Melt the dark chocolate in short bursts in the microwave and leave to cool.

9. Fold the mixture into the cheesecake mixture you set aside. 

10. Take the easter eggs out of the fridge and fill them with the cheesecake mixture, smooth the top with the back of a spoon. 

11. Put the cheesecake filled easter eggs into the fridge for at least an hour but preferably overnight. 

12. Add the toppings to your easter egg cheesecake and serve.