Need some baking inspo this Easter? Don’t worry, we’ve got you covered with these quick, easy and delicious Easter treats!
1. Easy Easter Cupcakes
To bake these ‘eggcellent’ cupcakes, simply use your favourite cupcake and butter cream icing recipe or be like us and use the ‘Vanilla Cupcake Recipe’ from taste.com.au (see below!).
You will need:
– 200g butter, softened.
– 370g Caster Sugar
– 2 teaspoons vanilla paste
– 4 eggs
– 450g self-raising flour
– 250ml Milk (1 cup)
– 200g butter, softened
– 900g icing sugar mixture, (6 cups)
– 125ml milk (1/2 cup)
– 1-2 Packets of Persian Fairy Floss
– 1-2 Packets of Cadbury Mini Eggs
1. Preheat oven to 180°C. Line a 24 muffin pan with patty cases.
2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. For the icing, use an electric mixer to beat the butternut very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.
Now comes the Easter fun bit!
5. Just before serving your delicious cupcakes, (and don’t do this step early or your fairy flows will ‘melt’ onto your icing), add a ‘nest’ of Persian fairy floss and a few Cadbury Mini eggs to depict a ‘nest’.
6. Now enjoy these delicious cupcakes with your nearest and dearest!
2. Chocolate Mousse eggs
Thanks to Pinterest we were inspired to give this next recipe a ‘crack’ and can we just say it was one of the easiest desserts we have ever made! We think this is definitely a must have for your easter celebration!
You will need (makes 4 desserts):
– 1 packet of pre-made mini pavlova bases (bought ours from Woolworths)
– 4 chocolate eggs (about 10cm tall)
– 1 punnet of raspberries
-Thickened cream (600ml)
– 100g toblerone
– 2 eggs
– Cadbury candy covered eggs
– Raspberry coulis
Preparing the Eggs: – Boiled some water and put in a cup. Put a sharp knife in the cup to heat the blade, then wiped off the water and used the heat of the knife to help cut the eggs without them cracking. – The empty egg carton is a great help in holding the eggs in position when pouring in the mousse.
Mousse: – We used the Australian Women’s Weekly Toblerone Mousse recipe. This isn’t too heavy which is important on such a rich dessert. – Once the mousse is made carefully pour it into the egg shells. You can also fill the lids of the eggs (optional) and put in the fridge to set.
Putting it all together: – This is so simple. Beat your cream (can always add icing sugar if you’re not big cream fans!) If you want, pipe the cream into place, otherwise spoon it onto the pavlova base. – Add your egg then berries, mini eggs and chocolates and you are ready to serve!
Wishing you and your family a wonderful, happy and delicious Easter!
– Team at My Christmas