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
Ingredients:
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
Instructions:
- 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:
Chocolate Easter Egg Nest Cakes
Ingredients:
225 grams | Plain chocolate cut into pieces
2 tablespoon | Golden syrup
50 grams | Butter
75 grams | Cornflakes
36 | Mini eggs
Instructions:
- 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
Ingredients:
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
Instructions:
- 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:
Creme Egg Slutty Brownies
Ingredients:
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
Instructions:
- 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:
Vanilla Cupcakes
Ingredients:
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
Instructions:
- 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:
Featured image: @raineskitchen_
