Chocolate & Caramel Golden Egg Cupcakes

Chocolate & Caramel Golden Egg Cupcakes
Easter is one of my favourite celebrations as it’s such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it’s nice not to feel that cold bite in the air anymore. Plus there’s a ton of chocolate and an extra two days off work which never hurts! In celebration of all the delicious chocolate around, I’ve made these Chocolate & Caramel Golden Egg Cupcakes. They feature a chocolate sponge, hidden caramel filling, Galaxy chocolate infused buttercream and luxurious Galaxy golden eggs on top. If you’re looking for a classy adult cupcake this Easter, then these Chocolate & Caramel Golden Egg Cupcakes are perfect for you!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar.

I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn’t sure which would look best!)

Then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle.

I filled each hole with some Carnation caramel.

I made a buttercream by mixing together baking spread, icing sugar and vanilla extract. Then I added melted Galaxy chocolate and mixed until smooth.

I piped the buttercream onto each of the Chocolate & Caramel Golden Egg Cupcakes to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.

These Chocolate & Caramel Golden Egg Cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don’t tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!

    

I’m linking these cupcakes up with a few blogger link ups this month. Desert Island Dish hosted by Good Egg Foodie. Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.


Chocolate & Caramel Golden Egg Cupcakes

Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 170 g Butter or Baking spread
  • 170 g Caster sugar
  • 3 Eggs large
  • 140 g Self raising flour
  • 30 g Cocoa powder
  • 1/2 tsp Baking powder

For the buttercream

  • 150 g Butter or Baking spread
  • 300 g Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Galaxy chocolate melted

For decoration & filling

  • 160 g Carnation Caramel
  • 2 packs of Golden Galaxy Eggs (you need 3 eggs per cupcake)

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the chocolate sponge cream together the butter and the caster sugar

  3. Add the eggs and mix them in
  4. Mix in the self raising flour, cocoa powder and baking powder
  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. Make a buttercream by mixing together the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smooth

  9. Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle
  10. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

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Simnel Spiced Easter Cheesecake (No Bake)

Simnel Spiced Easter Cheesecake (No Bake)

Simnel cake is a traditional option over the Easter season, it’s packed with fruit, spices and covered in marzipan. This delicious Easter cheesecake is a modern way of enjoying those flavours. The base is made from fruity shortcake biscuits, the cheesecake filling has added spices like cinnamon and nutmeg, and the whipped cream is flavoured with almond. It’s also decorated with Galaxy Golden Eggs which are so pretty and yummy! I also used them to decorate my Chocolate & Caramel Golden Egg Cupcakes. It is also so easy to make, which is just what I needed as I’ve had a really rough couple of weeks. I had a wisdom tooth removed and the wound got infected so it made me very sick for several days. It’s now nearly two weeks later and I’m finally back to myself, and most importantly I can eat and chew again!

Jump straight to the recipe!

I started by whizzing up fruit shortcake biscuits (I got mine from Tesco and they were the own brand in a purple packet) in my food processor until they were fine crumbs. Then I added melted butter, mixed it all together, then pressed into the bottom of a 23cm springform tin. I put it in the fridge for 30 mins to set.

For the cheesecake filling I used my electric hand whisk to mix together full fat cream cheese, icing sugar, cinnamon, mixed spice and nutmeg. Once it was combined I added double cream and continued too mix until it was thick.

I put the filling over the base and smoothed it down as best I could. I left it in the fridge overnight to set.

To decorate the Easter cheesecake I whipped up double cream along with icing sugar and almond extract. Then I piped two rows of cream using my Wilton Number 6B Open Star tip (slightly obsessed with this tip at the moment!)

Simnel Spiced Easter Cheesecake

I then added Golden Galaxy Eggs all around in between the rows of cream, and in the middle I sprinkled a mixture of toasted flaked almonds and some gold confetti sprinkles I found in Tesco. I then added some gold glitter all over the cheesecake as the final touch!

Simnel Spiced Easter Cheesecake

The Easter cheesecake was so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. The Galaxy golden eggs and gold glitter made it look decadent and added extra indulgence. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season.

       

I’m linking this Easter cheesecake recipe up with Cook Blog Share hosted this month by Easy Peasy Foodie, with Recipe Of The Week hosted by A Mummy Too, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

 

Simnel Spiced Easter Cheesecake (No Bake)

Servings 12

Ingredients

Base

  • 80 g Butter melted
  • 250 g Fruit shortcake biscuits

Filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • 1 tsp Cinnamon
  • 1 1/2 tsp Mixed Spice
  • 1/4 tsp Nutmeg

Decoration

  • 1 tbsp Icing sugar
  • 1 tsp Almond extract
  • 300 ml Double cream
  • 1 pack of Golden Galaxy Eggs
  • A handful of Toasted flaked almonds
  • Golden confetti sprinkles optional
  • Edible golden glitter spray optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Add the melted butter and mix together, then press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 mins to set

  3. For the cheesecake filling use an electric hand whisk to mix together the full fat cream cheese, the icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add the double cream and continue to mix until it thickens

  4. Pour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight, or for at least 4 hours, to set

  5. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  6. To decorate the cheesecake whip up the double cream along with the icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you have

  7. Add the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles. Then add gold edible glitter all over the cheesecake as the final touch

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cheesecake recipes by clicking here!

Simnel Spiced Easter Cheesecake

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Chocolate Meringue Easter Nests

Chocolate Meringue Easter Nests
Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I’ll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these Chocolate Meringue Easter Nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I’m so glad I did!

Jump straight to the recipe!

To start, I finely grated dark chocolate and then stirred cocoa powder into it.

I whisked up egg whites and cream of tartar in a food mixer until soft peaks formed.

Keeping the mixer going, I added vanilla extract and poured in caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – then I turned the mixer off.

I folded the chocolate and cocoa powder mix into the meringue.

I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. There were 12 in total.

I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.

I whipped up double cream and also grabbed a bag of Cadbury Mini Eggs.

Chocolate Meringue Easter Nests

Then I spooned some of the cream into the middle of each of the Chocolate Meringue Easter Nests, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.

Chocolate Meringue Easter Nests

The Chocolate Meringue Easter Nests were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top the Chocolate Meringue Easter Nests with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!


Chocolate Meringue Easter Nests

Ingredients

For the meringue

  • 100 g Dark chocolate
  • 4 tbsp Cocoa powder
  • 6 Egg whites large
  • 1 tsp Cream of tartar
  • 1 tsp Vanilla extract
  • Double the weight of the egg whites Caster sugar

For filling & decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Mini Eggs
  • 6 squares Dark chocolate melted

Instructions

  1. Pre-heat your oven to 140C/120C Fan/275F/Gas Mark 1, line a baking tray with greaseproof paper

  2. Finely grate the dark chocolate and stir the cocoa powder into it
  3. Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
  4. Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
  5. Fold the chocolate and cocoa powder mix into the meringue
  6. Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto the baking tray

  7. Bake the meringue nests for 40 minutes. Allow to cool fully before filling

  8. Whip up the double cream with the icing sugar and vanilla, then spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish

You can find more of my Meringue recipes by clicking here! Or for more Easter recipes click here!

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20 Best Creme Egg Recipes

20 Best Creme Egg Recipes

It’s arguably the most famous Easter Egg in the world and has been on our confectionery shelves for over 50 years. The Creme Egg is constantly evolving, and in recent years has been making more and more appearances in baked goods, much to our delight! I’ve watched with hungry eyes as creative bakers think of new ways to incorporate Creme Eggs into other delicious desserts. I thought I’d collect together this list of the most drool worthy Best Creme Egg Recipes I’ve seen, so get ready to feast your eyes on these…

Cadbury Creme Egg Cheesecake by Taming Twins Cadbury Creme Egg Chocolate Caramel Shortbread by Kerry Cooks Cadbury Creme Egg Shake by Fuss Free Flavours
This cheesecake is epically deep and I love the decorative drizzle! I have made this recipe and I can confirm that it is incredible! I can almost taste how deliciously creamy this milkshake must be.
Creme Egg Brownies by Casa Costello Creme Egg Bakewell Tart by Emily’s Recipes & Reviews Easter Creme Egg Mousse Cake (Gluten Free) by The Gluten Free Alchemist
Probably the most popular Creme Egg bake, gooey brownies littered with eggs in every bite! I am loving the idea of adding Creme Eggs to Bakewell Tart – fantastic. I can’t get over how stunning this cake looks, just gorgeous!
Cadbury Creme Egg Pancakes by Foodie Quine Creme Egg Chocolate Ganache Tart by BakingQueen74 Cadbury Creme Egg Fudge by Kerry Cooks
Hello Easter breakfast! So much chocolatey goodness all wrapped up in this tart. This would be a great Easter gift for lucky friends and family.
Creme Egg Cupcakes by The Baking Explorer Deep Fried Cadbury Eggs by Something Swanky Hot Cross Creme Egg Pudding by Good To Know
Well, I had to include one of my own recipes! A whole creme egg inside a cupcake, plus half a mini one on top. For that full calorie hit! Yes yes yes! I need this in my life.
Creme Egg Rocky Road by Charlotte’s Lively Kitchen Creme Egg Meringue Nests by Emily’s Recipes & Reviews Mini Creme Egg Easter Bundt Cakes by Belleau Kitchen
An easy recipe to get the kids involved in the kitchen. Meringue is one of my favourite things to have around this time of year. These adorable mini bundt cakes look delicious enough, but there’s the bonus of a Creme Egg on top!
Cadbury Creme Egg Ice Cream by Culinary Concoctions by Peabody Creme Egg Cookies by She Who Bakes Cadbury Creme Mini Egg Chocolate Flapjack by Recipes From A Normal Mum
Save some Creme Eggs for summer and when it gets hot enough to enjoy this ice cream! Or just put the heating on and pretend… I wish I could reach into this photo and grab one of these amazing cookies! Flapjacks are brilliantly versatile so why not stick a creme egg on top!
Creme Egg Chocolate Mug Cake by My Fussy Eater Cadbury Creme Egg Martini by Barbells & Bellinis
Need your Creme Egg fix fast? This microwave mug cake is for you. Well after eating all that you’re gonna need a drink…!

 

Best Creme Egg Recipes

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Golden Layered Simnel Cake

Golden Layered Simnel Cake
Simnel Cakes go way back, all the way to medival times in fact. I’ve never actually eaten a traditional one before, which just have one layer of fruit cake, but I see them in the shops every Easter. The marzipan balls on top represent the twele apostles, minus Judas. Although I’m not religious myself, I love Easter and baking around this time of year. I wanted to make the Simnel cake a bit more modern and also more to my own tastes, so this Golden Layered Simnel Cake is filled with delicious almond buttercream and the sponge is much lighter with less fruit.

Jump straight to the recipe!

I started by creaming together butter and golden caster sugar.

Then I whisked in eggs, adding two at a time and mixing well.

I folded in mixed spice, salt and self raising flour. Then I gently mixed in lemon zest and dried fruit.

I divided the mixture between 3 lined cake tins.

They baked for 25 minutes until golden brown. I tipped the sponges out of the tins and left to cool.

When the sponges were fully cool I made some buttercream by mixing icing sugar, butter and almond extract together. I piped it around the edge of the first layer and smeared it in the middle.

I placed the second layer on top and did the same with the remaining buttercream.

Then I added the final sponge layer and brushed some apricot jam over the top to help the marzipan stick.

I used natural marzipan for the decoration. Each ball was 15g each and the rest I rolled out into a disc.

I placed it on top of the cake and trimmed the edges. Then I brushed it all over with egg white, placed the balls around the cake and brushed them with egg white too.

I then used my handy cook’s blowtorch to scorch the marzipan in the centre and on top of each ball. If you don’t have a blowtorch you can put the cake under the grill to achieve this effect, however I would recommend decorating the top sponge on it’s own and grilling it before placing it over the buttercream, which will melt under a grill!

I loved the final effect of the Golden Layered Simnel Cake, a gorgeous golden delight! My boyfriend’s eyes lit up with excitement when he saw it as he loves marzipan. He quickly ate up the first slice and was full of compliments for the flavour.

The sponge of the Golden Layered Simnel Cake was lovely and light with just enough fruit for me and the sweet almond buttercream was the perfect accompaniment. It was a large cake and was cut into about 18 slices – plenty for a hungry group of family and friends at Easter!


Golden Layered Simnel Cake

Servings 12

Ingredients

For the cake

  • 350 g Butter or baking spread
  • 350 g Golden caster sugar
  • 6 Eggs large
  • 350 g Self raising flour
  • 250 g Dried fruit
  • 2 tsp Mixed spice
  • 1 Lemon

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Almond extract

For decoration

  • 320 g Natural marzipan
  • A pinch of Salt
  • 2 tbsp Apricot jam
  • 1 Egg white

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins

  2. For the cake, cream together the butter and the golden caster sugar

  3. Whisk in the eggs, adding them two at a time, and mix well

  4. Fold in the mixed spice, salt and self raising flour. Then gently mix in the zest of the lemon and the dried fruit
  5. Divide the mixture between the cake tins

  6. Bake for 25 minutes until golden brown. Tip the sponges out of the tins and leave to cool

  7. To make the buttercream by mix the icing sugar with the butter and the almond extract until smooth. Pipe it around the edge of the first layer and smear it in the middle Place the second layer of cake on top and do the same with the remaining buttercream

  8. Add the final sponge layer and brush the apricot jam over the top to help the marzipan stick
  9. Roll up 11 marzipan balls weighing 15g each and roll the rest out into a disc
  10. Place it on top of the cake and trim the edges. Then brush it all over with egg white, place the balls around the cake and brush them with egg white too
  11. Use a cook's blowtorch to scorch the marzipan in the centre and on top of each ball

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cake recipes by clicking here!

Lemon Easter Nest Baked Donuts

Lemon Easter Nest Baked Donuts
I had the idea for these Lemon Easter Nest Baked Donuts a couple of months ago, and I’ve patiently waited (something I’m not very good at!) until an appropriate time to make them. Easter eggs are in the shops, Mother’s Day and St Patrick’s Day are behind us, so it’s definitely ok to start baking for Easter in my eyes! These fresh lemon baked donuts are the perfect way to welcome spring with their light pastel colours and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake or I find them quite similar to Madelines too. I’ve topped these Lemon Easter Nest Baked Donuts with toasted coconut which gives a satisfying crunch against the soft donut base when you bite into it. And you can’t beat some cheeky chocolate eggs in the middle too!

Jump straight to the recipe!

I’ve made a few different flavours of Baked Donuts before so I used the same basic recipe. I started with plain flour, baking powder, salt and caster sugar in a bowl.

In a separate bowl I mixed together milk, eggs, oil, vanilla extract and lemon zest.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I greased my Wilton donut pan with butter.

Then I filled each hole with about 3 tbsp of batter and I baked for 12 minutes. I pressed the donuts quickly with my finger and if they sprang back I knew they were done.

I gently prised the donuts out of the pan using a spoon and let them cool.

Next I made an icing using icing sugar and lemon juice. I wanted the icing to be fairly thick so I added the juice slowly. Then I spread the icing on top of the donut with a palette knife, then sprinkled the toasted coconut on top and left them to set. I got the toasted coconut from Holland & Barrett. Once they were set I placed three mini eggs in the middle.

Lemon Easter Nest Baked Donuts

Everyone commented on how cute the Lemon Easter Nest Baked Donuts looked and how the citrus flavour was delicious! They are best eaten straight away as the coconut can lose it’s crunch, but they still taste good the next day. The lemon flavour is so fresh and zingy, especially the icing, it goes perfectly with the coconut. The Lemon Easter Nest Baked Donuts are the perfect way to welcome in Easter!

 


Lemon 'Easter Nest' Baked Donuts

Servings 12

Ingredients

For the donuts

  • Butter for greasing
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs large
  • 2 tbsp Vegetable oil
  • 2 Lemons
  • 1 tsp Vanilla extract

For decoration

  • 200 g Icing sugar
  • Toasted coconut flakes
  • 2 packs of Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  3. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the lemons

  4. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  5. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  6. Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool

  7. Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle

Recipe adapted from Lakeland.

You can find more of my Donut recipes by clicking here! Or for more Easter recipes click here!

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Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are such a traditional Easter bake and I can never resist them every time they hit the shelves! Making your own at home does take a little time, which makes them perfect for a lazy Sunday bake. The results are definitely worth the effort – warm, sticky, spiced buns full of fruit. They are great slathered with butter or your favourite spread, and you can add jam too.

Jump straight to the recipe!

I started by stirring together strong white bread flour, yeast, salt, cinnamon, mixed spice and caster sugar in a large bowl.

In a small pan I melted the butter with the milk. Then I left it to cool for 10 minutes.

 

I made a well in the flour mixture, and poured in the milk and butter as well as an egg. Using my food mixer fitted with a dough hook I kneaded the dough for 10 minutes, then I put it into an oiled bowl, covered it with cling film, and left it in a warm place to rise for 1 hour.

 

Then I added the mixed dried fruit and split the dough into 12. I rolled them into balls and placed them on lined baking trays. Then I covered the trays again with cling film, covered with a tea towel and left for 1 hour.

Just before the hour was up, I made the flour paste for the cross on the buns. I mixed strong white bread flour with water until a thick paste formed then I put it in a piping bag and snipped off the end.

 

I used the piping bag to draw the crosses along the shaped dough buns.

 

Then I baked the Hot Cross Buns for 25 minutes until dark golden brown on top. Just before they came out of the oven I warmed up some golden syrup in a pan on the hob then when the Hot Cross Buns came out of the oven, I brushed the golden syrup on top to give them a lovely shiny and sticky sweet glaze.

Hot Cross Buns

The Hot Cross Buns tasted delicious! I scoffed one right after they came out of the oven warm with butter on.

Hot Cross Buns

Hot Cross Buns are such a lovely bake to make for your family over Easter. You could also add different kinds of dried fruits, citrus zest, or even chocolate chips if you wanted, to this recipe for a variety of flavours!

Hot Cross Buns

Servings 12

Ingredients

For the dough

  • 500 g Strong white bread flour
  • 1 x 7g Sachet dried fast action yeast
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 60 g Caster sugar
  • 285 ml Semi skimmed milk
  • 75 g Butter
  • 1 Egg large
  • 250 g Mixed dried fruit

For the 'cross'

  • 75 g Strong white bread flour
  • 4-5 tbsp Water

For the glaze

  • 2 tbsp Golden syrup

Instructions

  1. In a small pan heat up the milk and butter, once the butter is melted take it off the heat and leave to cool for 10 minutes

  2. Put the flour, fast action yeast, cinnamon, mixed spice, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together

  3. Beat the egg in a bowl and mix it into the milk and butter mixture

  4. Make a well in the flour mixture, and pour in the milk mixture. Mix it until a dough forms

  5. Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment

  6. Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour until doubled in size

  7. Tip the dough out onto a floured surface and add the mixed dried fruit. Knead the dough until all the fruit is mixed well

  8. Cut the dough up into 12 equal pieces, weigh them for accuracy if you like. Roll them into balls and place them onto a baking tray. Cover the tray with cling film, then a tea towel and leave to prove in a wamr place for 1 hour

  9. 15 mins before the dough is finished proving, pre-heat your oven to 200C Fan/220C/350F/Gas Mark 4, and make the flour paste for the cross on the buns by mixing the strong white bread flour with the water until a thick paste forms. Put it in a piping bag and snip off the end

  10. Use the piping bag to draw the crosses along the dough buns

  11. Bake the buns on for 20-25 minutes until dark golden brown on top

  12. Warm the golden syrup on the hob in a small pan, and brush on top of the buns as soon as they come out of the oven to give them a lovely shiny and sticky sweet glaze

  13. Serve immediately, store leftovers in an airtight container for up to 2 days

You can find more of my Bread recipes by clicking here!

Hot Cross Buns

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Hot Cross Muffins

Hot Cross Muffins

As much as I adore Hot Cross Buns, they do take a bit longer to make than other Easter treats. So these tasty Hot Cross Muffins are a quicker way to get your Hot Cross Bun fix! They are packed with dried fruit and juicy apple, flavoured with spices like cinnamon and nutmeg, and topped with a sweet almond icing. If you’re a fruit cake fan you’ll also love these yummy treats to snack on. They’re perfect for Easter time, or you could drizzle the icing on in a different way for another time of the year!

Jump straight to the recipe!

I started by creaming together the sugar and  butter.

Then I added eggs and almond extract and whisked well.

I gently mixed in a chopped apple, I used a gala apple as I think they are the sweetest. And the self raising flour along with mixed spice, cinnamon and nutmeg.

Then I folded in the dried fruit.

I spooned the mixture info 12 muffin cases.

I baked the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

Hot Cross Muffins

To decorate I made an almond flavoured icing and piped it onto the Hot Cross Muffins in the classic cross shape.

Hot Cross Muffins

These Hot Cross Muffins went down a treat with my colleagues and despite being less sweet than my usual offerings they disappeared just as fast as anything else I’ve made because they were so tasty!

5 from 1 vote
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Hot Cross Muffins

Servings 12

Ingredients

For the muffins

  • 185 g Light brown sugar
  • 185 g Butter
  • 3 Eggs large
  • 1 tsp Almond extract
  • 1 Apple peeled, cored and grated or chopped
  • 250 g Mixed dried fruit
  • 250 g Self raising flour
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

For decoration

  • 100 g Icing sugar
  • 1/2 tsp Almond extract
  • 1 tbsp Water

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases

  2. Cream together the light brown sugar and the butter. Add the eggs and almond extract and whisk well

  3. Gently mix in the apple, then whisk in the self raising flour, mixed spice, cinnamon and nutmeg

  4. Fold in the mixed dried fruit

  5. Divide the mixture between the cases

  6. Bake the muffins for 25 minutes until golden brown, or until a skewer inserted in the centre comes out clean, place on a cooling rack to cool completely

  7. To make the icing mix the ingredients together, add the water slowly as you may not need it all. You need a thick, pipable paste

  8. Put the icing into a piping bag and pipe crosses onto each muffin

  9. Store any leftovers in an airtight container in a cool place and eat within 3 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Muffin recipes by clicking here!

Hot Cross Muffins

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Creme Egg Cupcakes

Creme Egg Cupcakes

When you think of Easter chocolate, I’m sure the most common thing to pop in your mind is a Creme Egg. Delicious Cadbury chocolate surrounding a fondant centre – I know I’ll be devouring a few of these at Easter! I’ve been wanting to make something involving Creme Eggs ever since I saw Creme Egg brownies all over the internet. I decided on Creme Egg Cupcakes for an indulgent Easter treat, each one is filled with a whole Creme Egg, topped with buttercream and half a Creme Egg too!

Jump straight to the recipe!

To make the batter I creamed together butter and caster sugar. I added eggs and milk, then self raising flour and cocoa powder.

  

I put 12 cases into a muffin tin. Then I placed a teaspoon of batter into each case, then topped with a frozen Creme Egg.

  

I added about 2 more teaspoons of batter around the Creme Egg, then baked for 20 minutes. I left them to cool and made the buttercream using icing sugar, butter and vanilla extract.

Creme Egg Cupcakes

When the Creme Egg Cupcakes were fully cooled I used a piping bag to swirl some buttercream on top and placed a Creme Egg, cut in half, on top.

Creme Egg Cupcakes

When I cut one of the Creme Egg Cupcakes in half I was pleased to see the whole Creme Egg intact inside! These were a huge hit at a party I attended that evening, everyone was really impressed that there was a Creme Egg inside each cupcake. The Creme Egg Cupcakes were definitely a huge chocolate hit, but were very delicious and the vanilla buttercream makes sure the chocolate isn’t over powering. A great Easter bake for the weekend and easy enough to make with the kids too!

 

5 from 1 vote
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Creme Egg Cupcakes

Cook Time 20 minutes
Servings 12

Ingredients

For the sponge

  • 12 Creme Eggs Frozen
  • 120 g Butter or baking spread
  • 120 g Caster sugar
  • 2 Eggs large
  • 1 tbsp Milk
  • 100 g Self raising flour
  • 20 g Cocoa powder

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Vanilla extract
  • Orange food colouring optional
  • 6 Creme Eggs cut in half

Instructions

  1. Make sure 12 of the Creme Eggs have been put in the freezer for a few hours to freeze solid

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases

  3. To make the sponge, cream together the butter and the caster sugar

  4. Add the eggs and milk, and whisk in  

  5. Whisk in the self raising flour and cocoa powder

  6. Place a teaspoon of batter into each case, then add a frozen Creme Egg. Add about 2 more teaspoons of batter around the Creme Eggs

  7. Bake for 20 minutes

  8. Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results

  9. If you'd like to colour the buttercream, put half of it in a bowl and mix in some orange food colouring

  10. Fill a piping bag fitted with a round nozzle, with the vanilla buttercream on one side and the orange coloured buttercream on the other side

  11. When the cupcakes are fully cool pipe some buttercream on top and place a Creme Egg, cut in half, on top

  12. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Creme Egg Cupcakes

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Easter Simnel Cupcakes

Easter Simnel Cupcakes

Marzipan is one of those love it or hate it foods, but if you’re a lover then you’ll be a fan of Simnel Cake which is traditionally served around Easter time. I’ve turned this famous Easter cake into these Easter Simnel Cupcakes. They’re packed with dried fruit, flavoured with spice and I’ve hidden a ball of marzipan inside each cupcake! For extra luxury I’ve swirled an almond buttercream on top and another marzipan ball. They are marzipan heaven and perfect for celebrating Easter!

Jump straight to the recipe!

First I mixed together butter and light soft brown sugar until creamy.

Then I added eggs, vanilla extract, milk and lemon extract, and mixed well.

Finally I folded in self raising flour flour, self raising wholemeal flour, mixed spice and then the dried mixed fruit.

I used golden marzipan and made 12 balls each weighing 12g.

Once I had filled the cupcake cases with half of the mixture, I pushed the balls of marzipan in. Then I put the rest of the mixture over the top. I baked them for about 20-25 minutes, until they were golden brown.

Once the cakes were cooled I whipped up some almond buttercream using icing sugar, butter and almond extract. I made 12 more balls of marzipan and browned them with a kitchen blow torch.

Easter Simnel Cupcakes

To decorate I piped the almond buttercream onto the Easter Simnel Cupcakes and added a browned marzipan ball on top.

Easter Simnel Cupcakes

The cupcake sponge was really delicious, and had just the right amount of fruit. The marzipan ball hidden in the middle is such a nice surprise, your marzipan loving friends and family will love these Easter Simnel Cupcakes!

Easter Simnel Cupcakes

Servings 12

Ingredients

For the sponge

  • 150 g Butter or baking spread
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Lemon extract (or you can use the zest of 1 Lemon)
  • 1 tbsp Milk
  • 150 g Mixed dried fruit
  • 1 tsp Mixed spice
  • 150 g Self raising flour
  • 100 g Wholemeal self raising flour
  • 120 g Marzipan

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Almond extract

For decoration

  • 120 g Marzipan

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside

  3. Cream together the butter and light brown sugar, using a silicone or wooden spoon, until smooth

  4. Add the eggs, vanilla extract, lemon extract and milk and whisk well

  5. Then whisk in the mixed spice, self raising flour and wholemeal flour

  6. Then fold in the mixed dried fruit

  7. Divide half the mixture between the 12 cupcake cases

  8. Add a marzipan ball into each cupcake and press in

  9. Then cover with the remaining mixture

  10. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  11. Make the buttercream by mixing together the butter and icing sugar, then add the almond extract, and mix until smooth. You can do this by hand or with an electric whisk

  12. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  13. To decorate, divide the marzipan in 12g pieces and roll into balls using the palms of your hands, then brown the tops with a kitchen blowtorch. Or you can place them on a foil covered tray and pop them under the grill - but keep a close eye on them!

  14. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't find self raising wholemeal flour, use plain wholemeal flour and add 1/4 tsp baking powder

You can find more of my Cupcake recipes by clicking here!

Easter Simnel Cupcakes

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