Sunday 20 March 2016

Easy Easter Treats

 Every year I  use Easter as an excuse to eat my own body weight in chocolate and bake as much as I possibly can. Aside from scones and hot cross buns, two of my new favourite things to bake have been shredded wheat nests and lamb cupcakes. Both of these recipes are simple, easy and extremely tasty. 

Shredded Wheat Nests 

I N G R E D I E N T S (Makes 6)

2 Shredded Wheat Biscuits (45g)
150g Milk Chocolate 
Bag of Galaxy Golden Eggs 
Cupcake Cases

M E T H O D 

1. Melt chocolate in a glass bowl over a pan of simmering water. Stir regularly. 

2. Once melted, pour the chocolate over the crushed Shredded Wheat and stir until they're all covered. 

3. Spoon the mixture evenly throughout 6 cases. Press the back of the spoon in the centre to create a nest shape. 

4. Place the 2 or 3  golden eggs on top of each nest and chill in fridge for at least an hour or until set. 

Lamb Cupcakes

I N G R E D I E N T S (Makes 6)

For Cupcakes:
1 Free Range Egg
60g (or how much the egg weighs) Butter or Margarine
60g (or how much the egg weighs) Self Raising Flour
60g (or how much the egg weighs) Caster Sugar
1 Tsp Vanilla Extract

For Buttercream Icing:
140g Icing Sugar
70g Butter 

For The Topping:
Mini Marshmallows
Ready To Roll Black Icing
Black and White Writing Icing 

M E T H O D 

1. Preheat the oven to 200c and line a muffin tray with 6 cupcake cases. 

2. Place the sugar and butter in bowl and beat until the mixture is pale. Then beat in one egg a little a time until thoroughly mixed. 

3. Fold the flour and vanilla extract in to the mixture. Once combined, spoon the mixture into the cupcake cases making sure that each case is half full.

4. Bake in the oven for 15 minutes or until golden brown. Transfer to wire rack once cooked and wait to cool. 

5. For the buttercream icing, beat the butter with a whisk until soft. Then slowly add the icing sugar in until fully mixed. 

6. Once the cupcake are cool, spread the buttercream over the top evenly. Arrange the mini marshmallows on each cake allowing space for the icing head. 

7. To make the icing head, I take a piece of my ready to roll black icing and shape it in to an oval lozenge. I then place all the heads in the fridge for 10 minutes to set. 

8. I make the eyes using writing icing, but you can use edible candy eyeballs if you would like. I then place the head onto the cupcake and fill in any gaps using marshmallows. 

Are you going to bake anything this Easter?

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