Friday, 6 April 2012
What is that they say about best laid plans and all that??? Our kitchen, which was supposed to be finished today is only half done and because tomorrow is Good Friday the workman won't be back until Saturday, so here I sit with a completely unworkable kitchen . . . no cooking. It better be done by Saturday afternoon . . . I've got people coming for Easter Dinner!
Anyways, in the meantime I thought I would share some of my favourite Easter Treats with you all, and with any lucky by Saturday afternoon, I'll be cooking up a few of my own!
These cupcakes are really cute. I have used those coconut Ferrero Raffaello Chocolates, cut in half. Don't they look cute? The ears are large marshmallows cut into quarters, and then the cut edges rolled in coloured sugars. Pink dragees are the eyes, and those are pink candy balls for the noses. I also had some candied flowers for an additional touch. Enjoy!
*Easter Bunny Cupcakes*
2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening, room temperature
(Crisco, Trex, White Flora)
3/4 cup milk
1 tablespoon vanilla
2 large eggs
A quantity of Vanilla Butter cream icing (see below)
various decorations (marshmallows, coloured candies, etc.)
Pre-heat the oven to 180*C/350*F. Line 18 muffin cups with paper cupcake liners. Set aside.
Whisk the flour, sugar, baking powder and salt together in a large bowl to combine. Add the shortening, milk, vanilla and eggs. Beat with an electric whisk until all the ingredients are just blended. Spoon equal amounts into the paper liners in the muffin cups, filling each one no more than 2/3 full.
Bake for 20 to 22 minutes, or until they test done. (A toothpick inserted in one should come out clean and they should bounce back when lightly touched with a fingertip.) Remove from the pans immediately to wire racks to cool completely before continuing.
Once they are completely cooled, frost and decorate as you wish.
1/2 cup unsalted butter, softened
4 cups sifted icing sugar
1/4 cup milk
1 tsp vanilla
Place the softened butter into a large bowl. Beat in 2 cups of the icing sugar. Then beat in the milk and the vanilla. Gradually beat in the remaining 2 cups of icing sugar until the icing is thick enough to be of the right spreading consistency. You may not need all of the sugar.
Hot Cross Scones
Your favourite Easter bun, except in a tasty spiced and fruited scone, topped with icing crosses.
Easter Chocolate Crispie Nests
Everyone loves these!! Easy and quick to make. They're a complete doddle!
Hot Cross Buns
M&S are pretty good, but why not try making your own? They're not that hard, really. IF I can make them anyone can!!
A flakey tart base of puffed pastry, topped with fruit and marzipan. DEEEE-licious! (and easy too!)
Hot Cross Muffins
Tasty fruited muffins, again with icing crosses.
Bun and Butter Pudding
Use your excess Hot Cross Buns to make this delicious version of bread and butter pudding. (Ok, so if you are like me there's never any excess hot cross buns, but never mind, it's worth buying some just to make this delectable dessert!!)
Hot Cross Buns with a delicious Spiced Fruited Butter
And finally . . . a delicious spiced and fruited butter to serve with your toasted hot cross buns for breakfast on Easter morning, a la Nigel Slater!