Easter Baking

Easter Baking

With Easter just around the corner, you’ve likely been thinking about all those sweet treats you can soon enjoy over the weekend (and in some cases, for days after!). In this article, we will be sharing some great Easter themed recipes. There’s no time to waste – roll up your sleeves and get baking!

Spoiler alert: they are all delicious!


Easter Egg Blondies



250 grams | Unsalted butter (cut into 6-8 pieces)

150 grams | Light soft brown sugar

125 grams | Caster sugar

2 | Large free range eggs

1½ teaspoon | Vanilla Extract

Pinch of sea salt

300 grams | Plain flour

225 grams | sugar-coated mini chocolate eggs


  • Before starting, preheat oven to 190C/170C Fan/Gas 5
  • Melt butter over a saucepan and stir until butter is smooth
  • Whisk the eggs, salt, flour in a mixing bowl
  • Add the melted butter to the mixing bowl and mix
  • Add vanilla extract to the mixing bowl and mix
  • Line baking paper to the baking tray and pour the batter into the baking tray
  • Put it in the oven for 20 minutes
  • Take the half baked blondie out of the oven and add Easter mini eggs to the top; cut some in half for a nice chocolate texture
  • Put it in the oven for another 10 minutes
  • Cool the blondie in the baking tin for about 10 minutes before cutting into pieces.


Recipe source:

BBC FOOD: Easter Egg Blondies


Chocolate Easter Egg Nest Cakes



225 grams | Plain chocolate cut into pieces

2 tablespoon | Golden syrup

50 grams | Butter

75 grams | Cornflakes

36 | Mini eggs


  • Prepare by lining the paper cases into the 12-hole fairy cake tin
  • Melt chocolate, butter and golden syrup in a bowl over a saucepan with hot water in the saucepan and the bowl of chocolate, butter and golden syrup on top
  • Once the mix is smooth, take the mix off the hob and add cornflake to the mixing bowl
  • Stir until all cornflake is mixed with the melted chocolate, butter and golden syrup
  • Divide the mixture evenly between all paper cases and add 3 Easter mini eggs on top of each paper case.


Recipe source:

BBC FOOD: Easter Egg Nest Cakes


Easter Rocky Road


175 grams | Dark chocolate broken into pieces

125 grams | Milk chocolate broken into pieces

2 tablespoon | Golden syrup

75 grams | Unsalted butter

160 grams | Sugar-coated mini chocolate eggs

200 grams | Digestive biscuits broken into small pieces

75 grams | Mini marshmallows

50 grams | Chopped hazelnut

75 grams | Raisins


  • Add together the dark chocolate, milk chocolate, butter and golden syrup into one mixing bowl (heatproof)
  • With hot water in the saucepan, place the mixing bowl on top to melt the dark chocolate, milk chocolate, butter and golden syrup. Ensure the bottom of the mixing bowl isn’t touching the water in the saucepan
  • Once melted, remove from heat and allow the mix to cool for five minutes to avoid the marshmallow melting
  • Cut half the eggs in half and leave a third for decoration later
  • Add some Easter mini eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine
  • Once the mix is combined, pour the rocky road mixture into a baking tray lined with baking paper
  • Put it in the refrigerator for about an hour and enjoy.


Recipe source:

BBC FOOD: Easter Rocky Road


Creme Egg Slutty Brownies


For the cookie dough layer

225 grams | Unsalted butter

100 grams | Soft light brown sugar

300 grams | Caster sugar

2 | Eggs

1 teaspoon | Vanilla extract

350 grams | Self raising flour

150 grams | Chocolate chips

14 | Creme eggs, unwrapped

For the brownie layer

175 grams | Unsalted butter

175 grams | Dark chocolate

175 grams | Caster sugar

3 | Large eggs

100 grams | Plain flour



  • Preheat the oven to 170C and prepare a brownie or disposable tray

For the cookie dough layer

  • Mix all the sugars and butter until light and fluffy
  • Add one egg at a time and mixing after each egg has been added
  • Add vanilla extract
  • Add flour and mix until combined
  • Add chocolate chips and stir
  • Press the dough into the prepared tray in an even layer
  • Place the creme eggs down each side of the tray with the top pointing upwards to the middle of the tray
  • Set this aside while you prepare the brownie layer.

For the brownie layer

  • On a low heat in a large saucepan, melt butter and chocolate together
  • Add sugar to the saucepan and stir
  • Crack the eggs and whisk
  • Pour the egg into the chocolate mix over the heat and stir until combined
  • Add flour and stir until the white streaks disappear
  • Pour the brownie layer over the cookie dough and creme eggs ensuring everything is covered. Also ensure that they tray is not overfilled
  • Bake for 35 minutes until set
  • Allow to cool in the fridge overnight before enjoying it.


Recipe source:

I Heart Katie Cakes


Vanilla Cupcakes


For the cupcakes:

  • 1.5 cups | All purpose flour
  • 1.5 teaspoon | Baking powder
  • ⅔ cups | Sugar
  • 1 teaspoon | Vanilla extract
  • ¼ teaspoon | Salt
  • 3 | Large eggs
  • ¼ cup | Milk
  • ½ cup | Unsalted butter

For the buttercream:

  • 2 Tbsp Milk
  • 1 Tsp Vanilla
  • 2/3 cup Sugar Icing Sugar( or Confectioners )
  • 1/2 cup Butter unsalted, at room temperature


  • Prepare a muffin pan and preheat oven to 350F
  • Combine flour, baking powder and salt into a mixing bowl and whisk. Set aside
  • Beat butter and sugar until light and fluffy
  • Add eggs one at a time and whisk after adding each egg
  • Set the mixer on a low speed and add half of the flour mixture and beat
  • Add milk and beat until fully combined
  • Whisk remaining half of the flour
  • Add vanilla extract and whisk gently
  • Divide the batter evenly into the muffin pan and bake for 18 – 20 minutes
  • Till a tester inserted into the middle of the cake and ensure it comes out clean.

Buttercream icing:

  • Whip the butter until it becomes light (About a minute)
  • Add the Vanilla extract and whip
  • Gradually begin to introduce the sugar a little at a time while creaming on a low speed until the frosting becomes light and fluffy – about 2 t0 3 minutes. Begin decorating!
  • For chocolate buttercream, use 2 tbsp cocoa powder and mix
  • For peanut butter icing, add 2 generous tbsp smooth peanut butter and mix


Recipe source:

Chef Lolas Kitchen


Featured image: @raineskitchen_


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