Easter Cupcakes

These cute little vanilla cupcakes are decorated using a 234 tip to pipe buttercream grass with Cadbury’s Mini Eggs.  They are a good alternative to the more traditional Easter chocolate nest cakes made with cornflakes or Rice Krispies.

Easter cupcakes

Ingredients:
180g Butter at room temperature
180g Self-raising flour
180g Caster sugar
1tsp Vanilla extract
3 Extra-large eggs

To decorate:
250g Butter at room temperature
500g Icing sugar – sieved
1tsp Vanilla extract
Green food colouring – enough to turn the buttercream grass green!
Cadbury’s Mini Eggs
Sugar flowers to decorate

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Method:
Pre-heat the oven to 180ºC/350ºF and line a bun tray with 12 paper cases.

Cream the butter and sugar together until light and fluffy.  I made mine in a stand mixer, but a wooden spoon will do just fine.

Add the eggs one at a time, making sure each one is fully mixed in before adding the next one. Then add the vanilla and stir in the flour until just combined.

Divide the mixture between the cases and bake for 12-15 minutes.  They will be a light golden colour and a toothpick should come out clean when they are baked.

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Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.

To decorate, whip the butter and icing sugar together until fluffy.  Add the vanilla and then the green food colouring.  I used a gel colour and quite a lot of it before it took on a grass colour!

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Pile the frosting into a piping bag, fitted with a number 234 tip and pipe the grass onto each cake.  I’m not great at piping, but it doesn’t have to look like a manicured lawn, it’s just for fun and the frosting is really a vehicle for the mini eggs and sugar flowers.

Easter cupcake

They are so pretty when finished and look just like Spring – even if it’s grey, wet and cold outside!  Add a fluffy chick or two and they are just the thing for Easter.

Easter Chocolate Bark

Chocolate bark is always a hit in my house, so I had to do an Easter themed recipe.

Easter Bark4

I used my favourite bark silicone moulds to make mine, but it could easily be made in one go and cutting the bark into shards.

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The base is a mixture of two thirds dark chocolate and one third of milk chocolate and then topped with a thin coating of white chocolate.  I always melt chocolate in the microwave nowadays, but some people think the traditional way in a bowl over simmering water is the only way of doing it!  Just take care not to overheat it as it can seize right up – especially the white chocolate.

Easter Bark

Ingredients:
200g good quality dark chocolate
100g good quality milk chocolate
200g good quality white chocolate
Cadbury’s Mini Eggs – broken into halves
Sprinkles – I used FunCakes Spring mix and Ducks

Method:
Break up the dark and milk chocolate into pieces and melt in the microwave.

Pour the chocolate into the moulds, dividing it equally.  Agitate the moulds to make sure the chocolate is nice and level and gets into all the corners.  This also helps eliminate air bubbles.

Leave to set, before melting the white chocolate.  Leave to cool a little before pouring over the dark and milk chocolate layer.

Divide the white chocolate between the moulds, covering the bottom layer.  Agitate the moulds again to level out the top layer.

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While the white chocolate is still molten, stud with the mini eggs and scatter over the sprinkles.  I prefer to break up the mini eggs as they can be a choking hazard and my little girl is only two.

These are a perfect Easter chocolate treat.