Posted in: Lifestyle
Egg-ceedingly Easy Easter BakesIt’s nearly that time again. The kids are home from school, the scent of hot cross buns is thick in the air and the egg hunts are about to commence. That’s right, it’s Easter! With our favourite Spring time festival just a few days away there’s still plenty of time to get cracking on making some egg-cellent Easter treats that the Easter bunny would be proud of! To get you started, we’ve come up with a few quick and easy bakes that will give you a perfect way to keep the little ones from raiding the cupboards in search of hidden chocolate eggs, while giving you some delicious homemade offerings should any visitors pop round over the Easter period.
Chocolate Egg NestsFirst up, we have a nostalgic chocolatey classic that’s easy to make with no need for cooking – perfect for little fingers! It’s Chocolate Egg Nests. Total time: 30 minutes (with 2 hours chilling time) Total Cost: £4.42 Contains Nuts? No Suitable for Vegetarians? Yes Makes: 12 nests
- 200g milk chocolate (broken into small pieces)
- 85g shredded wheat cereal (crushed)
- 2 x 100g bags mini chocolate eggs
- Using a small heat proof bowl, melt the chocolate over a pan of barely simmering water.
- Once the chocolate is melted, add the crushed shredded wheat cereal to a large mixing bowl and pour over the chocolate. Gently stir until the cereal is evenly coated.
- In a large muffin tin like the Tower 12 Cup Muffin Tin, place some paper cupcake cases and spoon the chocolate mixture into each. Using the back of a teaspoon make a small well in the centre to create the nest shape.
- Add 3 mini chocolate eggs into each nest and place in the fridge for around 2 hours to set.
Sheep CupcakesAre ewe feeling a little sheepish? These fun marshmallow covered Sheep Cupcakes are perfect for keeping your little lambs occupied in the run up to Easter Sunday. Total time: 45 mins Total Cost: £3.10 Contains Nuts? No Suitable for Vegetarians? Yes Makes: 12 cupcakes
- 175g butter
- 165g caster sugar
- ½ tsp natural vanilla extract
- 2 eggs, at room temperature
- 110g self-raising flour
- 150g plain flour
- 160ml buttermilk
- 250g icing sugar (sifted)
- 80g unsalted butter (at room temperature)
- 25ml whole milk
- A couple of drops of vanilla extract
- White mini marshmallows
- 12 small chocolate eggs
- First, heat your oven to 180C/160C fan/gas 4 and place cupcake cases into the holes of a 12-hole muffin tin like the Tower 12 Cup Muffin Tin.
- In a large mixing bowl, beat the butter, sugar and vanilla using an electric mixer such as the Tower 300W Stainless Steel Hand Mixer until light and fluffy.
- Add the eggs into the butter mixture one at a time and whisk to combine.
- Next, add half the sifted flour and half the buttermilk, and whisk on a low speed until just combined. Mix in the remaining flour and the buttermilk.
- Divide the mixture evenly between the paper cases.
- Bake for 25-30 mins until lightly golden. The cakes will be fully cooked when a metal skewer comes out clean. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.
- For the topping, add the butter and milk to a bowl and using an electric mixer on a medium speed mix until fully combined.
- Add the icing sugar and vanilla extract and mix for around 5 minutes until light and creamy.
- Once the cakes have cooled, cover generously in the vanilla buttercream and add a chocolate egg to each cake to create the face.
- Then cover the cakes in the marshmallows to create the sheep’s fleece.
- Use black and white icing to create eyes and a mouth on the chocolate egg.
Easter Egg Iced BiscuitsGive the kids a chance to get a little creative with our next egg-ceptional bake. You can whip up these Easter Egg biscuits in no time and then let the kids get to work icing their own Easter masterpieces. Total time: 45 mins Total Cost: £3.65 Contains Nuts? No Suitable for Vegetarians? Yes Makes: 15 biscuits
- 350g plain flour (plus extra for dusting)
- 140g butter (softened)
- 100g light soft brown sugar
- 3 tbsp golden syrup
- ½ tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 large egg
- First hear your oven to 200C/180C fan/gas 6 and line 2 baking trays- the Tower Baking Tray’s would be perfect- with baking parchment.
- In a small saucepan, melt the butter, sugar and syrup then mix in the vanilla. Remove the pan from the heat and leave to cool for 10 mins.
- Into a stand mixer like the Tower 1200W Die Cast Stand Mixer with the dough hook attached, add the sieved flour and bicarb. Pour in the butter mixture, add the egg and beat on a medium speed until everything comes together to form a firm dough.
- Remove the dough from the bowl, wrap in cling film and place in the fridge for 10 mins to chill and firm up.
- On a floured surface, roll out the dough until it’s around 5mm thick then use an egg-shaped cutter to cut out 15 biscuits.
- Bake for around 12 minutes or until crisp and golden brown, then leave to cool on a wire rack.
- When cooled, use coloured icing pens to add your designs.