Food Maths: Mini Eggs
1.Mini Egg Blondie Traybake
INGREDIENTS
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1 packet of mini eggs, approx. 96g
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110g of butter
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1 egg
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180g of plain flour
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1 tsp of baking powder
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160g of light brown sugar
Optional extras: 1 tsp of vanilla bean paste; chopped pecans or walnuts; finely chopped white chocolate
METHOD
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Preheat oven to 190°C. Grease a 21cm square tin.
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Melt the butter in a pan on the hob and stir in the brown sugar on a very low heat. Remove to cool.
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Now mix with the flour and baking powder. Add the egg and any of the extras you might choose to incorporate.
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Pour the batter into the tin. Now sprinkle with the mini eggs, pushing them down gently into the batter so you only see their tops.
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Bake for 25 minutes.
2. Easter Knickerbocker Glories
INGREDIENTS
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200ml of whipped cream (to sub, you can electric whisk double cream)
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10 x brownie bites
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400ml of dulce de leche ice cream (or any flavour you like)
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1 packet of mini eggs, approx. 96g – save 4 per glass to use as a topping
METHOD
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Layer the ice cream and fudge brownie pieces in sundae or wine glasses.
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Then pile on the whipped cream.
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Pop the mini eggs into a bag and smash up on a hard surface. Sprinkle over the cream.
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To complete the mix, pop a couple of the reserved eggs on top.
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Serve as dessert or for an afternoon treat.
3.Easter Nest Fairy Cakes
INGREDIENTS
For the base:
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50g of cocoa powder
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3 eggs
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175g of butter, room temperature
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175g of caster sugar
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175g of self-raising flour
For the topping:
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150g of butter, room temperature
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250g of icing sugar
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2-3 tbsp of cocoa powder
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1-2 tbsp of milk
For the nest:
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150g of milk chocolate, melted in a pan on low heat
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1 packet of mini eggs, half crushed, half left whole
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1 wheat biscuit, crushed
METHOD
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Preheat oven to 180°C.
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For the base, measure out the self-raising flour and all the dry ingredients. Mix in the butter and eggs to make the batter.
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Grease a 12-hole cake tin and place in the fairy cake cases. Divide the mixture into the cases.
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Bake for 20 minutes in the oven. Leave to cool.
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To make the topping, make sure the butter is pliable, then mix all the icing ingredients together.
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Pipe the icing onto the top, starting from the outside moving in. If you don’t have a piping bag, you can make one by snipping a very small hole in the corner of a freezer bag.
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For the nest, melt the chocolate in a small bowl placed over a pan of barely simmering water.
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Pour the chocolate over the shredded wheat and stir well to combine. Alternatively, create the nests in advance by popping them onto a plate and chilling in the fridge for 10 minutes.
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Place 1-2 tsp of melted chocolate on top of each cake. As it cools, it will hold its position.
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Then place a nest on each cake, squashing it into the icing a little.
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Scatter over the mini eggs.
TIP: For a short cut, the eggs will sit well on the icing so you can skip the nests, if preferred.
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