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Eggcelent Easter Recipes!

Updated: Mar 5, 2018

By Ella Donlevy


Easter Bark

METHOD

Step 1:

Line a large oven tray with baking paper.


Step 2:

Place some chocolate in a heatproof bowl over a pan of simmering water.

Cook, stirring occasionally, for 5 mins or until chocolate melts and is smooth.

Pour the chocolate onto baking paper and spread out to a 4mm-thick 25cm x 32cm rectangle.


Step 3:

Sprinkle with the Easter eggs, marshmallows and sprinkles. Stand at room temperature for 1 hour or until set. Cut into large shards to serve.


Pretzel Egg Nests

METHOD



Step 1:

Line a baking sheet with parchment paper; set aside.


Step 2:

Place the white chocolate chips and shortening in a microwave-safe bowl. Heat in microwave oven on 50% power until melted, about 1 - 1½ minutes. Pour the melted chocolate over the pretzels and mix to combine.


Step 3:

Form mixture into 10 "nests" and place on prepared baking sheet. Place in refrigerator 10 minutes to set up.


Step 4:

Top each nest with 3 mini chocolate eggs and enjoy


Easter Cupcakes

METHOD:


Step 1:

Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.


Step 2:

Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.


Step 3:

Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.


Step 4:

Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with an Easter egg, then serve.



INGREDIENTS:

325g unsalted butter, softened

1 cup (220g) caster sugar



1 1/2 cups (225g) self-raising flour, sifted

3 eggs

1 teaspoon vanilla extract

1/2 cup (125ml) milk

3 cups (450g) icing sugar, sifted

Food colouring of your choice

12 coloured chocolate Easter eggs, to garnish

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