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7 Fun Easter Bakes
If you’re after some fun baking ideas to try over the Easter weekend, TikTok has plenty of recipes worth trying. From Mini Egg pods to a hot cross bun bread-and-butter pudding, here are seven we like the look of.
Mini Egg Cookie Bars
Serves: 12, Time: 40 minutes
INGREDIENTS
- 125g of unsalted butter, melted
- 135g of light brown sugar
- 55g of granulated sugar
- 1 medium egg
- 275g of plain flour
- 1tsp of vanilla essence
- 1 tsp of bicarbonate of soda
- ½ tsp of salt
- 1 tbsp of cornflour
- 300g of Mini Eggs
- 100g of white chocolate, chopped into small squares
METHOD
- Add the melted butter and sugars to a bowl and whisk for at least 2 minutes.
- Whisk in the egg and vanilla.
- In a separate bowl mix together the flour, cornflour, bicarbonate of soda and salt. Add the white chocolate and Mini Eggs, and mix well.
- Combine both bowls until you have a buttery texture.
- Press the mixture into a square 9x9in tin and bake at 170°C Fan/Gas Mark 3 for 18 minutes.
- Leave to cool before cutting into 12 squares.
Easter Chocolate Bark
Serves: 12, Time: 10 minutes, plus extra for chilling
INGREDIENTS
- 1 bar of white chocolate
- 1 bar of milk chocolate
- 1 bar of dark chocolate
- 58g bag of Maltesers Chocolate Mini Bunnies
- Handful of Mini Eggs
- Handful of Smarties
METHOD
- Preheat the oven to 170°C Fan/Gas Mark 3.
- Place the three chocolates in a lined tin side by side. Melt this in the oven for 3-4 minutes.
- Use a chopstick or spoon to create swirls in the chocolate.
- Gently press the Malteser Bunnies, Mini Eggs and Smarties into the chocolate. You can also add a few sprinkles if you like.
- Chill in the fridge for a few hours until the chocolate is set. You can then break it into smaller chunks.
Creme Egg Brownies
Serves: 8, Time: 45 minutes
INGREDIENTS
- 185g of dark chocolate
- 185g of unsalted butter
- 275g of brown sugar
- 3 eggs
- 85g of plain flour
- 40g of cocoa powder
- 100g of milk chocolate chips
- 4 Cadbury Creme Eggs
METHOD
- Preheat the oven to 180°C Fan/Gas Mark 4.
- Melt the dark chocolate and butter in a non-stick pan.
- Whisk together the eggs and brown sugar for a few minutes until slightly whipped. Gently fold in the melted chocolate and butter, followed by the the flour and cocoa powder, then the chocolate chips.
- Line a rectangular baking tray and spoon in the mixture. Cut the Creme Eggs in half and gently press each half into the tin, spread at an equal distance.
- Bake for 25 minutes until firm to touch and gooey inside.
Mini Easter Egg Pods
Serves: 12, Time: 30 minutes
INGREDIENTS
- 1 pack of ready-to-bake cookie dough
- 200g of milk chocolate, melted
- 1 bag of Mini Eggs
- 1 tin of Nestlé Carnation
METHOD
- Preheat the oven to 170°C Fan/Gas Mark 3.
- Cut the cookie dough into 12 equal rounds and pop into a silicone cookie mould.
- Bake in the oven for 8-10 minutes until cooked and soft.
- While warm, use a teaspoon to press a hole into each round, then top with a spoon of caramel.
- Top with a swirl of melted chocolate and a few Mini Eggs – you can eat these warm or set them in the fridge for 20 minutes.
Apple Crumble Hot Cross Bun Bread & Butter Pudding
Serves: 8, Time: 40 minutes
INGREDIENTS
For the buns:
- 6 apple and cinnamon hot cross buns
- 2 tbsp of unsalted butter
- 3 eggs
- 230ml of single cream
- 300ml of milk
- 2 tsp of ground cinnamon
For the crumble:
- 100g of plain flour
- 100g of rolled oats
- 100g of brown sugar
- 60g of melted butter
- ¼ tsp of baking powder
METHOD
- Preheat the oven to 180°C Fan/Gas Mark 4.
- Slice the hot cross buns in half and butter each side.
- Place them into a baking dish, half facing up and the other down.
- In a jug, whisk together the eggs, cream, milk and cinnamon. Pour this over the buns.
- To make the crumble, combine the ingredients. Sprinkle this evenly over the dish.
- Bake in the oven for 30-35 minutes until the custard has cooked.
- Served warm with more cream or a scoop of ice-cream.
Air Fryer Creme Egg Croissant Balls
Serves: 4, Time: 10 minutes
INGREDIENTS
- 1 roll of Jus-Rol Croissants Dough
- 4 Cadbury Creme Eggs
- 1 egg
METHOD
- Open the dough onto a work surface and cut four croissant shapes on the dotted line.
- Place a Crème Egg in the middle of each and roll the dough into a ball.
- Beat the eggs and brush each roll with the egg wash.
- Pop them into the air fryer and cook for 8 minutes at 170°C.
Easter Carrot Cupcakes
Serves: 24, Time: 50 minutes
INGREDIENTS
For the cakes:
- 300g of plain flour
- 1 tbsp of ground cinnamon
- ½ tsp of ground nutmeg
- ½ tsp of ground ginger
- ½ tsp of ground allspice
- 1½ tsp of baking powder
- ¼ tsp of baking soda
- ½ tsp of sea salt
- 140g of unsalted butter, softened
- 200g of granulated white sugar
- 110g of light brown sugar
- 3 eggs
- 1 tsp of vanilla extract
- 175ml of buttermilk
For the frosting:
- 220g of carrots, finely shredded
- 220g of unsalted butter, softened
- 220g of cream cheese
- 500g of icing sugar
- 1 tsp of vanilla extract
METHOD
- Preheat the oven to 180°C Fan/Gas Mark 4 and line two cupcake tins with 24 cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt.
- In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes.
- Add in the eggs and vanilla. Mix on medium then medium-high speed until smooth, pale in colour and slightly fluffy, about 2-3 minutes.
- Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
- Add in the grated carrots and mix on low speed just until dispersed through the batter.
- Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
- Bake the cupcakes for about 20 minutes, or until a knife comes out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack to completely cool.
- To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in colour and fluffy, about 5-10 minutes. Then add in the cream cheese and mix on medium-high speed until thoroughly combined.
- Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until combined.
- Lastly, add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
- When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each, and sprinkle with chopped walnuts.
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