Easter Recipes

Celebrate Easter with our showstopping recipes! From traditional hot cross buns, sweet breads and Easter biscuits to cupcakes, pasqualina pie and playful pancakes…

 

Vegan Hot Cross Buns

Ingredients

Buns

Toppings

  • 70g Flour
  • 50g Apricot Jam

Instructions

  • Heat the almond milk in a saucepan a long with the butter. Remove from the heat and leave to melt.

  • In a mixing bowl, combine the flour, yeast, salt, spices and sugar. Make a well in the middle and carefully pour the milk and butter mixture in to the centre. Mix until a sticky dough consistency forms.

  • Lightly dust a clean work surface with flour, tip out the dough and knead for 10 minutes. Shape the dough in to a ball and place in to a greased mixing bowl. Cover with clingfilm, place in a warm area of the house for a couple of hours.

  • Once doubled in size, remove from the bowl, place on the work surface and flatten. Sprinkle the zest of one orange on to the dough a long with the sultanas and mixed peel. Knead the dough until combined, return to it's ball shape, place in the bowl, cover and leave to rise for a further hour.

  • Knock the air out of the dough on a work surface using your hands. Split the dough in to twelve equal pieces and roll in to balls.

  • Line a baking tray with baking paper and place the buns on to the baking paper leaving enough room for the buns to rise. Cover with greased clingfilm and leave to rise for an hour.

  • Preheat the oven to 220C or 200C for fan assisted ovens. Combine 70g of flour and one tablespoon of water to create the mixture for the cross, adding more water if necessary. Pipe a cross shape on top of the buns and place in the oven until golden brown, this should take around 15 to 20 minutes.

  • On a low heat, heat the apricot jam and using a sieve remove any lumps. When the hot cross buns are ready to come out of the oven, brush the tops with the jam and leave to cool.

Raspberry Semlor

Ingredients

Dough

Filling

  • Almonds blanched
  • 3 tablespoons Sugar
  • A pack of Raspberries
  • 125ml - 250ml Milk
  • 125ml - 250ml Double Cream whipped
  • Icing Sugar

Instructions

Dough

  • Melt the butter in a saucepan, stir in the milk and heat until warm to touch. In a bowl, dissolve the yeast in two to 3 tablespoons of the warm milk mixture. Stir and leave to bubble (this will take around 10 minutes).

  • In a mixing bowl, whisk one of the eggs with the sugar, cardamom and salt. Add the remaining butter and milk mixture, the yeast and stir. Mix in the flour a little at a time until a dough forms. Work the dough by hand.

  • On a clean work surface dusted with flour, knead the dough until smooth and elastic. Return the dough to the bowl, cover and leave for an hour.

  • Grease a baking tray or line with baking paper, divide the dough into 12 parts and roll into balls. Place on the baking sheet, cover and leave for 45 minutes. Preheat the oven to 200C.

  • Whisk an egg in a bowl, brush the dough with the egg and bake for 10 to 15 minutes or until golden brown. Leave to cool completely.

Filling

  • Mix the almonds, sugar and raspberries together until the raspberries are broken down. Stir in some of the milk until thick and add the whipped double cream. Cut a lid off the top of each bun (see picture). Pipe the filling on to the buns then place the lids on top.

Perfect Dippy Eggs Everytime

Instructions

  • Bring a small saucepan of water to a rolling boil over a high heat. Reduce the heat until it's at a rapid simmer. Add the egg (one at a time if using more than one egg) by gently lowering into the water with a spoon or ladle.

  • Cook for 5 minutes for a runny yolk or cook for 7 minutes for a barely-set yolk.

  • Remove the egg from the water, place in a bowl of cold water for a minute.

  • Place in an egg cup and remove the top off the egg. Season with salt and pepper or other ingredients if desired.

Tsoureki Easter Bread

Ingredients

Instructions

  • In a bowl, add the water, yeast and a pinch of salt, cover the bowl in clingfilm and leave for 15 minutes.

  • Add the room temperature butter, milk and sugar to a saucepan and heat over a low heat. Mix until the sugar has dissolved and the butter has melted.

  • Leave the mixture to cool until room temperature then add to a large mixing bowl. Whisk in four eggs and the yeast mixture.

  • Sift in the flour, ground mahleb, ground star anise, ground mastic and orange zest and stir until a dough consistency forms making sure it no longer sticks to the bowl.

  • Wrap the dough in clingfilm, place in a warm area of the house until the dough doubles in size. This should take three to four hours.

  • Split the dough in to six equal pieces and roll out one piece on to a clean work surface using your hands.

  • Line a baking tray with baking paper and holding each side of the dough, shake the dough to stretch. Repeat this process with two more pieces of dough, lay each piece of dough on to the baking tray and plait the three pieces of dough together and leave to rise for an hour.

  • Whisk an egg and 1 tablespoon of lukewarm water together in a bowl. Carefully brush the top of the bread with the mixture and sprinkle almond flakes on top. Preheat the oven to 170C and bake for 50 minutes or until golden brown.

  • Repeat with the remaining dough for a second batch.

Hatching Spring Chick Cakes

Ingredients

Cupcakes

Icing

Instructions

Cupcakes

  • Preheat the oven to 170C and line a cupcake tray with six paper cases . Add the milk, vinegar, vanilla extract, maple syrup and oil to a bowl and whisk. Leave to sit for 10 minutes.

  • Stir in the remaining ingredients until a batter forms. Divide the cake mixture equally in to the paper cases and place in the oven for 10 minutes or until golden brown and cooked all the way through. Leave to cool.

Icing

  • Sift half the fondant icing sugar in to a bowl, create a well in the middle and gradually add 2 teaspoons of water while mixing.

  • Repeat this step using the remaining fondant icing sugar and water but sift in the turmeric powder with the fondant icing.

  • On a clean work surface that's been lightly dusted with flour, knead the icing. Roll out the icing, cut out the chick shapes and using a small quantity of water, attach to the cupcakes.

Cantuccini

Ingredients

Instructions

  • Preheat the oven to 180C and in a large mixing bowl combine the flour, sugar and baking powder. Tip in the almonds, sultanas and cacao nibs and mix.

  • On a clean work surface lightly dusted with flour, roll out the dough in to two long shapes.

  • Line a baking tray with baking paper and place the dough on to the tray. Place in the oven for half an hour.

  • Once golden brown, remove from the oven and allow to cool.

  • Cut in to small pieces, it helps if you cut diagonally. Line the small pieces on to a lined baking tray and place in the oven for 15 minutes.

  • Allow to cool.

Plant-Based Carrot Cake Cupcakes

Ingredients

Cupcakes

Icing

  • 375g Icing Sugar
  • 75g Butter
  • 2 tablespoons Orange Juice
  • 1 tablespoons Orange Extract

Instructions

Cupcakes

  • Preheat the oven to 180, in a mixing bowl sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and combine.

  • Add the grated carrots, prepare the linseed eggs and add to the mixing bowl. Stir in the vegetable oil, vanilla and apple cider vinegar.

  • Stir in the orange zest a long with the ground walnuts and divide the mixture into 12 cupcake cases in a cupcake tin. Place in the oven for 30 minutes or until baked through. Leave to cool on a wire rack.

Icing

  • Add the icing sugar, butter, orange juice and orange extract to a bowl and mix until thick and smooth. Pipe the icing on top of the cupcakes!

Easter Bunny Iced Biscuits

Ingredients

Biscuits

  • 250g Flour
  • 1/2 teaspoon Bicarbonate Of Soda
  • 2 teaspoons Ground Ginger
  • 100g Butter
  • 1 Egg
  • 2 teaspoons Golden Syrup

Icing

Instructions

  • Preheat the oven to 200C and line baking trays with baking paper. In a large mixing bowl, tip in the bicarbonate of soda, flour, ginger and butter and combine.

  • In a separate bowl, combine the egg and golden syrup and mix in to the flour mixture to form the dough. On a clean work surface that's lightly dusted with flour, roll out the dough and use rabbit shape cutters to cut the biscuits out.

  • Carefully place the cut outs on to the lined baking trays, leaving enough space between each biscuit. Place in the oven and bake for 10 minutes. Once the biscuits are golden brown, remove from the oven and leave to cool.

Icing

  • Sift the icing sugar in to a bowl a long with two to three tablespoons of water and mix. Divide the icing in to separate bowls and add a naturally colourful powder to create different shades of icing. Spread the icing on to the biscuits.

Mixed Spice Biscuits

Ingredients

Instructions

  • Combine the flour, baking powder, salt and mixed spice. In a separate bowl, cream the butter and sugar together until fluffy.

  • Beat the eggs, vanilla and golden syrup into the butter and sugar mixture. Add the flour mixture and mix until combined. Split the dough in half, cover each in clingfilm and place in the fridge for 2 hours.

  • Preheat the oven to 180C, line a baking tray with baking paper and on a clean surface that's lightly dusted with flour, roll out the dough to half a cm thick. Cut the dough into desired shapes, place on the baking tray and bake for 10 to 13 minutes or until golden brown.

Lemon & Chocolate Spring Cupcakes

Ingredients

Cupcakes

  • 360g Self-rising Flour
  • 1/2 teaspoon Salt
  • 115g Unsalted Butter
  • 450g Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Lemon Zest
  • 250ml Milk
  • 2 1/2 teaspoons Lemon Juice
  • 50g Cacao Powder
  • Chocolate Chips

Icing

  • 2g Butter
  • Turmeric
  • 400g Icing Sugar
  • 1 tablespoon Lemon Zest
  • 60ml Lemon Juice

Meringue

  • 3 Eggs
  • 150g Caster Sugar
  • 1 Lemon Juice

Instructions

Cupcakes

  • Preheat the oven to 190C and line a cupcake tray with 30 paper cases.

  • In a large mixing bowl, sift in the flour, cacao powder and salt and combine. In a separate bowl, beat the butter and sugar together then add one egg at a time while stirring. Tip in the vanilla extract, lemon zest and chocolate chips and mix.

  • Slowly beat the flour, cacao powder and salt mixture into the butter while mixing.

  • Carefully divide the cake mixture between the paper cases and place in the oven for 15 minutes or until they're cooked all the way through. Allow the cupcakes to cool completely before icing.

Icing

  • In a bowl, combine the butter and lemon juice. Tip in the icing sugar a little at a time while mixing. Once the frosting becomes creamy, add the lemon zest and a small amount of turmeric until the icing turns yellow.

  • If the icing is too runny, add extra icing sugar. Pipe on top of the cupcakes and place in the fridge to set.

Meringue

  • Preheat the oven to 125C. In a bowl, whisk the egg whites until you have soft peaks. Tip in the sugar while whisking until the peaks turn stiff and glossy.

  • Add the juice of one lemon, stir and line a baking tray with baking paper.

  • Pipe small meringue drops on to the baking paper and place in the oven until crisp (around an hour).

  • Once cooled, decorate the meringues and place on top of the iced cupcakes using left over icing to fix the meringue to the cake.

Apricot Hot Cross Buns

Ingredients

  • 20g Dried Yeast
  • 200ml Warm Water
  • 100g Caster Sugar
  • 100g Butter
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 500g Plain Flour
  • 1/2 teaspoon Ground Cardamom
  • 200g Dried Apricots chopped
  • 90g Self-raising Flour
  • 100g Apricot Jam
  • 10g Milk Powder

Instructions

  • In a bowl, combine the yeast, warm water and a pinch of sugar. Leave the bowl in a warm area in the house to activate the yeast.

  • In a separate bowl, combine the butter, salt, sugar, plain flour and cardamom.

  • Tip in the eggs and yeast and beat. Once the mixture is smooth add the chopped apricots, combine and leave in a warm area of the house until the dough has doubled in size.

  • Preheat the oven to 190C and line a baking tray with baking paper. Knead the dough, separate in to 12 balls and place on to the lined baking tray leaving enough room for the buns to rise.

  • Leave on the tray to prove for half an hour. Meanwhile, combine the milk powder, 100ml of water and 90g of self-raising flour. Pipe the mixture on to the dough to make a cross shape.

  • Place in the oven for 30 minutes or until golden brown. Heat the apricot jam with a splash of water and bring to the boil.

  • Once cooked, brush the buns with the apricot jam.

Easter Deviled Eggs

Ingredients

Instructions

  • Bring a large saucepan of water to a boil and carefully add the eggs, boil for 3 minutes, turn the heat off, cover and leave in the water for 20 minutes. Drain and cover the eggs in cold water then peel the shells off.

  • Slice the eggs in half, remove the yolks and in a bowl combine the yolks, mayonnaise, salt, pepper, hot sauce and mustard until smooth.

  • Place some beetroot powder in one bowl, turmeric powder in a separate bowl and the spinach powder in another. Add 250ml of water to each bowl, steep 8 egg halves in each to tint the eggs. Add more powder for a bolder colour. Drain the eggs on kitchen roll.

  • Pipe or spoon the yolk filling into the eggs and pop in the fridge for 30 minutes.

Egg Shell Cress

Ingredients

  • Egg Shells
  • Cress Seeds
  • Cotton Wool

Instructions

  • Carefully wash out the egg shells, dip a cotton wool ball in water, squeeze off any excess water and pop inside the egg shell. Sprinkle one teaspoon of cress seeds onto the cotton wool and place the egg in an eggcup or carton. Leave in a windowsill for a week and watch your cress grow!

One Bowl Physalis Cupcakes

Ingredients

Cupcakes

Topping option 1:

  • Icing Sugar
  • Physalis

Topping option 2:

  • 225g Vegan Butter
  • 400g Icing Sugar
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Vanilla
  • 1-2 tablespoons Plant-based Milk

Instructions

Cupcakes

  • Preheat the oven to 170C and line a cupcake tray with cases. In a mixing bowl, combine the milk and vinegar together and leave to sit.

  • Beat the butter and sugar together until fluffy then add the vanilla extract. Pour in the soy milk and vinegar mixture and stir. Sift in the flour and baking powder and the salt, stir until combined then add to the cupcake cases. Place in the oven and bake for 20 to 25 minutes or until baked through. Leave the cakes to cool on a wire rack.

Topping 1:

  • Dust icing sugar on top of the cool cupcakes and add a physalis on top.

Topping 2:

  • Beat the butter until fluffy, add the icing sugar, lemon juice, zest and vanilla and beat until combined. If too thick add more milk. If too thin add more icing sugar. Pipe or spread on top of the cupcakes.

Gourmet Easter Eggs

Ingredients

Chocolate Orange

Instructions

Chocolate Orange

  • Melt the chocolate and add the orange extract. Allow to cool and spread a quarter of the chocolate in to the moulds using a clean and unused paintbrush. Leave the chocolate inside the moulds to set by storing in the fridge.

  • Reheat the melted chocolate and again, leave to cool. Repeat the process of evenly spreading a quarter of the chocolate in to the mould and place in the fridge for an hour until you have a tablespoon of chocolate left.

  • Carefully remove from the mould, leave in the fridge for longer if the chocolate isn't easily coming away from the mould.

  • Add your desired filling but don't take too long as the Easter egg will begin to melt especially if your filling is warm. Sprinkle toppings to garnish then place in the refrigerator until set.

Caramel Easter Cupcakes

Ingredients

Cakes

Caramel Sauce

  • 100g Granulated Sugar
  • 30g Butter
  • 60ml Single Cream

Caramel Buttercream

  • 150g Butter
  • 150g Icing Sugar
  • 150g Caramel Sauce

Toppings

  • Small Chocolate Eggs
  • Grated Chocolate

Instructions

Caramel Sauce

  • Cut the butter into small cubes, place the sugar in a saucepan over a medium heat and once it begins to melt, gently stir until melted. Continue until a light brown colour forms, add the butter and whisk rapidly until combined. Remove from the heat, add the cream and whisk again until combined. Place in the fridge to cool down.

Cakes

  • Preheat the oven to 180C or 160C for fan assisted ovens and place 12 cupcake cases into a muffin tin. Pop the flour, sugar, eggs, butter, vanilla extract and caramel sauce into a mixing bowl and mix until combined. Add the mixture to the cupcake cases, bake for 20 minutes or until baked through then leave to cool.

Buttercream

  • Beat the butter and icing sugar together until smooth, add the caramel sauce and combine. Pipe on to the cool cupcakes, top with chocolate eggs and grated chocolate.

Carrot Cake Energy Balls

Ingredients

Instructions

  • Pop the oats in a food processor, pulse to break down, add the remaining ingredients and mix until a thick dough forms.

  • Roll the mixture into 20 balls and store in the fridge in an airtight container.

Pasqualina Pie

Ingredients

Dough

  • 420 All-purpose Flour
  • 2 tablespoons Sugar
  • 1 1/2 teaspoons Salt
  • 340g Unsalted Butter

Filling

  • 2.5 bunches of Swiss Chard
  • 350g Spinach
  • 3 tablespoons Olive Oil
  • 2 Onions
  • 10 Eggs
  • 375g Ricotta
  • 115g Parmesan
  • 2 Garlic Cloves grated
  • 2 teaspoons Lemon Zest
  • 1/4 teaspoon Ground Nutmeg
  • 2 teaspoons Salt
  • 1 1/2 teaspoon Ground Black Pepper
  • 2 teaspoons Sugar

Instructions

Dough

  • Tip the dough, salt and sugar in to a food processor and pulse. Add the butter, process and slowly add 125g of ice cold water and combine.

  • Place the dough on to a clean work surface that has been dusted with flour and knead. Split the dough in half and desperately wrap tightly in clingfilm. Place in the fridge for at least three hours.

Filling

  • In a large pan of boiling water, boil the Swiss chard and spinach for two minutes then place the greens in to a bowl of cold water.

  • Drain the greens and remove as much liquid as possible by squeezing. Place on a chopping board, finely chop and tip in to a bowl.

  • Chop the onions and heat in a pan using oil until the onions are soft. Once golden, add to the bowl with the greens.

  • In a large bowl, whisk four eggs together and add the ricotta, Parmesan, chopped Swiss chard, spinach and onions a long with the grated garlic, lemon zest, nutmeg, salt and pepper.

  • Once the ingredients are combined, taste to see if more seasoning is needed.

  • Remove the dough from the fridge and allow to cool for five minutes. On a clean work surface that's been dusted with flour, roll out one half of the dough in to a circular shape. Line a baking tray with baking paper and place the dough on top.

  • Roll out the remaining dough and place in a tart pan, pressing the bottom and sides into the pan. You may need to trim the dough however, make sure you leave a slight overhang.

  • In a small bowl, beat one egg and brush the sides of the dough. Add the filling to the dough and spread evenly over the bottom, making sure the surface is smooth.

  • Using a spoon, form five spaces in the filling and crack an egg in to each space. Sprinkle salt on top of each egg and add the remaining dough to the top of the filling.

  • Trim the edges leaving an overhand and fold the edges of each piece of dough together. Press to seal.

  • With any left over beaten eggs, brush the top of the tart and sprinkle with sugar. Place the tart in the refrigerator for 15 minutes.

  • When ready to cook, preheat the oven to 190C and cook the pie for half an hour.

Chocolate Fudge Nest Cakes

Ingredients

Cupcakes

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 100g Self-raising Flour
  • 25g Cacao Powder

Icing

  • 90g Butter
  • 50g Chocolate
  • 140g Icing Sugar

Instructions

Cupcakes

  • Preheat the oven to 190C or 170C for fan assisted ovens and line a cupcake tray with 14 paper cases.

  • In a large mixing bowl, sieve in the flour and cacao powder then tip in the remaining cupcake ingredients and mix until combined.

  • Divide the cake mixture in to the paper cases, place in the oven for 15 minutes or until risen and cooked all the way through. Leave to cool completely before icing.

Icing

  • Melt the chocolate and combine with half the butter. Sift in half the icing sugar and mix.

  • In a separate bowl, combine the remaining butter with the sifted icing sugar.

  • Pipe the white icing on to the cupcakes first, followed by the chocolate icing then top with Easter decorations.

Mini Chocolate Orange Hot Cross Buns

Ingredients

Instructions

  • In a mixing bowl, combine the yeast and one tablespoon of sugar, pour in 4 tablespoons of warm milk and leave for 5 minutes.

  • In a large mixing bowl, add the flour, 125g of sugar, a pinch of salt, spices, zest and butter, combine until a breadcrumb mixture forms. Stir in the fruit and chocolate chips.

  • Pour the yeast mixture, the juice of one orange and the rest of the milk into the bowl to get a sticky dough. Knead for 10 minutes until smooth and elastic.

  • Place the dough on a baking tray, cover with lightly oiled cling film, leave to rise for 2 hours or until doubled in size. Divide into 24 equal balls, place in rows almost touching, cover with the clingfilm and leave for half an hour.

  • Preheat the oven to 190C or 170C for fan assisted ovens, brush the egg and milk mixture on top of each bun, mix the flour with one tablespoon of melted butter and pipe a cross on top of the buns. Bake for 10 to 15 minutes or until golden brown.

  • Heat the remaining sugar with the juice of half an orange until the sugar has dissolved, brush on top of the buns and leave to cool.

Traditional Kulich

Ingredients

Bread

Icing

  • 100g Icing Sugar
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Water

Decorations

Instructions

  • Add the flour, yeast, one tablespoon of sugar and the room temperature milk to a mixing bowl and combine until a dough forms.

  • Cover the mixing bowl with clingfilm and leave to rise in a warm area of the house for two hours.

  • In a separate bowl, beat the eggs, vanilla, sugar and salt together. Tip in to the dough a long with the butter, chopped almonds, semolina and ground cardamom. Mix and then knead the dough in the bowl.

  • Dust a clean work surface with flour, tip the dough out of the bowl and knead for 5 minutes.

  • Return the dough to the bowl, cover and leave to rise for a further hour.

  • Remove the dough from the bowl, flatten and sprinkle the sultanas, chopped apricots and chopped figs on top. Knead the dough for a final time, combining the dried fruit and dough.

  • Butter the cleaned cans/tins or line with baking paper. Divide the dough in to four separate pieces and place in to the cans. Cover the cans with greased clingfilm and leave in a warm place for two hours.

  • Preheat the oven to 180C or 160C for fan assisted ovens, remove the clingfilm from the cans and place the cans on to a baking tray.

  • Bake for 25 minutes, carefully cover the tops with foil and continue to bake for a further 15 minutes. Allow to cool completely before icing.

  • Mix the icing sugar, lemon juice and water together, remove the bread from the can and drizzle the icing on top. Decorate with rose buds.

Easter Pancakes

Ingredients

Pancake

  • 200g Plain Flour
  • A pinch of Salt
  • 400ml Milk
  • 2 Eggs Whisked
  • 1 tablespoon Vegetable Oil
  • Coconut Oil for frying

Toppings

  • Banana
  • Strawberries
  • Almonds
  • Blueberries
  • Yoghurt

Instructions

  • Place the flour and salt in to a mixing bowl, make a well in the middle and tip in the milk and whisked eggs.

  • Whisk the ingredients until a smooth batter forms then add then add the vegetable oil and whisk again.

  • Grease the inside of a frying pan with coconut oil and place over a medium heat for a minute.

  • Spoon in a ladle of pancake mixture and cook for 30 seconds on each side.

  • Get creative and decorate the pancakes with fruit and nuts.

Playful Porridge

Ingredients

Porridge

Toppings

Colourful Porridge

Instructions

Hob

  • Tip the oats in to a saucepan with the milk and a pinch of salt. Boil and then simmer for five minutes while stirring occasionally.

Microwave

  • Simply tip all of the porridge ingredients in to a microwavable dish and microwave for two and a half minutes, stir and heat for another two and a half minutes.

  • For colourful porridge stir in Beetroot Powder/Spinach Powder/Blueberry Powder before heating and mix.

  • Tip in to a bowl and get creative with toppings to create a character!

Springtime Chick Cakes

Ingredients

  • 40g Cacao Powder
  • 3 tablespoons Water
  • 3 Eggs
  • 180g Unsalted Butter
  • 160g Caster Sugar
  • 120g Self-raising Flour
  • 1 teaspoon Baking Powder

Buttercream

  • 60g Unsalted Butter
  • 30g Cacao Powder
  • 3 tablespoons Milk
  • 250g Icing Sugar

Decorations

Instructions

  • To begin, line a cupcake tray with paper cases and preheat the oven to 200C.

  • Using a sieve, add the cacao powder to a mixing bowl, followed by the water and stir until thick.

  • Tip in the baking powder, flour, sugar, butter and eggs and beat until combined.

  • Spoon the mixture equally in to the paper cases and place in the oven for 12 to 15 minutes or until cooked all the way through, risen and springy to touch.

  • Leave the cakes to cool on a wire rack in the paper cases.

Buttercream

  • Sift the cocoa powder and melted butter together then add a small quantity of icing sugar at a time while mixing. If the icing is too thick, add a little milk.

  • Add a thin layer of buttercream to the cupcake and then carefully sprinkle the desiccated coconut on top. Focus on the edges. Pipe the chocolate icing on top in a nest shape (see picture).

  • Using ready to roll icing, create Easter characters to sit on top of the cupcakes.

Sweet Easter Bread

Ingredients

Icing

  • 100g Icing Sugar
  • 1/2 Lemon Juice

Instructions

  • For this recipe you'll need six tin cans with the labels removed and the can cleaned. Use baking paper to line the cans.

  • Sieve the mixed spice, cinnamon, salt and flour in to a mixing bowl and rub in the butter.

  • Form a well in the middle of the mixture and tip in the sugar and yeast.

  • In a separate bowl, beat the egg and room temperature milk and tip in to the well. Mix the ingredients until a dough forms.

  • On a clean work surface that's been dusted with flour, add the dried fruits and knead until smooth.

  • Add the ball of dough to a buttered mixing bowl, cover with a tea towel and leave in a warm place for two hours.

  • On a clean work surface that's been dusted with flour, press down on the dough, return to a ball shape and place in the bowl. Cover and leave for an hour.

  • Divide the dough in to six pieces and roll in to individual balls. Place each ball in to the lined cans and leave for half an hour to an hour.

  • Once the dough has risen, preheat the oven to 240C and place the bread in the oven for half an hour or until golden brown.

  • Once baked, carefully remove the bread from the tin and leave to cool.

  • When completely cool, mix the icing ingredients together and spoon on top of the bread a long with Easter decorations.

Immune Boosting Carrot Soup

Ingredients

  • 5 large Carrots peeled and sliced
  • 1 Sweet Potato peeled and sliced
  • 1 Onion peeled and diced
  • 4 Cloves of Garlic peeled
  • 2 tablespoons Oil
  • 1 1/2 teaspoon Sea Salt
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Black Pepper
  • 2 cans of Chopped Tomatoes
  • 1 teaspoon Dried Basil
  • Pumpkin Seeds

Instructions

  • Preheat the oven to 200C, grease a baking tray with oil and set aside. Place the carrots, potato, onion and garlic into a bowl, drizzle with oil and seaon with 1 teaspoon of salt, cumin and pepper. Toss to coat, spread on the prepared baking sheet and roast for 30 minutes (carefully turn twice while cooking). Leave to cool for 10 minutes.

  • Add half of the veg to a food processor and one can of tomatoes. Blend until a smooth puree forms and pour into a pan. Repeat with the remaining veg and tomatoes.

  • Stir the basil into the soup with 1/2 teaspoon of salt, bring to a simmer and cook for 10 minutes. Taste and add more salt and pepper if desired and serve with a sprinkle of pumpkin seeds.

Homemade Easter Eggs

Instructions

  • Melt the chocolate, allow to cool and spread a quarter of the chocolate in to the moulds using a clean and unused paintbrush. Leave the chocolate inside the moulds to set by storing in the fridge.

  • Reheat the melted chocolate and again, leave to cool. Repeat the process of evenly spreading a quarter of the chocolate in to the mould and place in the fridge for an hour until you have a tablespoon of chocolate left.

  • Carefully remove from the mould, leave in the fridge for longer if the chocolate isn't easily coming away from the mould.

  • You can create Easter egg bowls by filling the egg halves with your favourite ingredients (see picture). Or reheat the remaining chocolate, use to combine the egg halves and place in the fridge to set for an hour.

  • Decorate the egg as you please!

Traditional Easter Kulich

Ingredients

Icing

  • 100g Icing Sugar
  • 1/2 Lemon juice

Toppings

Instructions

  • Wash and dry six tin cans, butter the tins and line with baking powder. Sieve the flour, salt, mixed spice and cinnamon into a mixing bowl, rub in the butter and make a well in the centre for the sugar and yeast. Add the beaten egg and milk then mix together to form a dough.

  • On a clean work surface lightly dusted with flour, work the mixed dried fruit and peel, knead until smooth and elastic. Shape the dough into a bowl, place in a buttered mixing bowl, cover and leave for 1 hour in a warm place.

  • On a work surface, knock back the dough, divide into 6 equal parts, roll each into a ball, roll into a cylinder shape and place in the prepared tins. Cover and leave for half an hour.

  • Preheat the oven to 240C, bake for 35 minutes or until golden brown and turn out of the tins and leave to cool.

  • Mix the icing sugar and lemon juice together until thick. Spoon on top of the kulich buns and top with fruit and nuts.

Easter Cupcakes

Ingredients

  • 325g Unsalted Butter
  • 220g Caster Sugar
  • 225g Self-raising Flour
  • 3 Eggs
  • 1 teaspoon Vanilla Extract

Icing

Instructions

  • Preheat the oven to 190C and line a muffin tin with 12 paper cases.

  • In a mixing bowl, tip in 225g butter, caster sugar, flour, eggs, 60ml of milk and the vanilla extract. Combine until smooth.

  • Divide the mixture in to the paper cases and place in the oven for 15 to 20 minutes.

  • Once cooked, remove the cupcakes from the oven and allow to cool completely before icing.

  • In a bowl, combine 100g of butter with 60ml of milk until light and fluffy.

  • For colourful cupcakes, separate the icing in to different bowls and add a natural powder of your choice until the desired colour forms.

Cacao Nib Easter Cookies

Ingredients

Topping

  • 125g Icing Sugar
  • 2 tablespoons Milk
  • 30g Cacao Powder
  • 100g Melted Chocolate

Instructions

  • Preheat the oven to 190C. In a large mixing bowl, combine the coconut sugar, brown sugar, butter, egg and vanilla extract.

  • Stir in the flour, salt and baking soda, a long with the cacao nibs and chopped pecans.

  • Place round tablespoonfuls of dough on to a baking tray, leaving enough space between each dough ball.

  • Bake in the oven for eight to ten minutes or until golden brown and leave to cool.

  • For the topping, combine the icing sugar, chocolate, milk and cacao powder until smooth. Ice the top of the biscuits.

Springtime Biscuits

Ingredients

Icing

Instructions

  • Preheat the oven to 180C and line baking trays with baking paper. Beat the sugar and butter together until fluffy and then beat in the egg yolk.

  • Using a sieve, add the flour, spices and milk and combine until a soft dough forms.

  • Roll out the dough on a clean work surface that's been lightly floured and cut using your Easter shaped cutters.

  • Carefully place the biscuits on to the lined baking tray making sure there's enough space between the biscuits. Lightly sprinkle with caster sugar.

  • Bake in the oven for 10-15 minutes or until golden brown. Leave to cool completely before icing.

  • Using a sieve, add one teaspoon of lemon juice and mix in the icing sugar. Slowly add two tablespoons of water until the desired texture forms.

  • Divide the icing in separate bowls and add enough of your chosen powder to create vibrant icing to decorate the biscuits.

Carrot Cheesecake

Ingredients

Base

Cheesecake

  • 500g Cream Cheese
  • 3 Eggs
  • 65g Icing Sugar
  • Zest and juice of 1/2 Orange
  • 1 1/2 teaspoon Vanilla Extract
  • 2 teaspoon Cinnamon
  • 350ml Double Cream

Garnish

Instructions

Base

  • Preheat the oven to 180C, space the pecans out on a baking tray and place in the oven until lightly roasted. Keep an eye on them, this could take from 5 to 10 minutes. Once cooled, chopped the pecans and line a cake tin with baking paper or grease with coconut oil.

  • Peel and grate the carrots, tip in to a bowl a long with the orange zest, chopped pecans and currants. Sift in the flour, sugar and spices and combine.

  • Whisk the eggs and oil together in a jug and stir in to the carrot mixture. Place the mixture in to the cake tin and bake for 25 minutes of until golden brown.

  • Heat the orange juice with three tablespoons of sugar until the sugar has dissolved. Glaze the base with the orange and sugar mixture and leave for half an hour, carefully remove from the tin and allow to cool.

  • Once completely cooled, place the base back in to the cake tin and in a mixing bowl whisk the cream cheese, orange zest, vanilla, cinnamon and icing sugar together.

  • In another bowl, whip the cream and add to the cream cheese mixture. Mix for the final time and pour on top of the base, making sure the cheesecake is spread evenly. Place in the fridge for four hours.

  • In a food processor, pulse the biscuits and nuts. Drizzle caramel sauce on top and sprinkle your toppings on top to decorate.

Vegan Lemon Bundt Cake

Ingredients

Cake

  • 250g Sugar
  • 150ml Olive Oil
  • 400ml Coconut Milk
  • 3-4 Lemons Juice
  • 3 tablespoons Lemon Zest
  • 1 Vanilla Extract
  • 350g Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • Coconut Oil

Icing

  • 3 tablespoons Lemon Juice
  • 240g Icing Sugar
  • 1 Lemon Zest

Instructions

  • Preheat your oven to 180C.

  • Combine the oil, coconut milk, sugar, lemon juice, vanilla and zest in a mixing bowl.

  • Sift in the baking powder, baking soda and flour and combine a long with the salt. Grease a bundt cake tin with coconut oil and pour in the mixture.

  • Bake in the oven for an hour, until cooked all the way through. Allow the cake to cool before removing from the tin.

  • Mix the icing ingredients together and leave for 10 minutes. Drizzle on top of the cake.

Smoky Chickpea Stew

Ingredients

Instructions

  • Add the onion and garlic to a pan with olive oil and saute until the onions are soft then add the ginger, curry powder, smoked paprika and crushed chillies. Cook and stir for 2 minutes.

  • Add the potatoes, tomatoes and chickpeas a long with the vegetable broth, stir then cover and leave on a medium-high heat. Once boiling, reduce the heat to a simmer for 45 minutes, stirring occasionally.

  • When there's 8 minutes left, boil an egg in a pan of water then place in a bowl of cold water. Peel the egg shell off the egg.

  • Stir the kale into the stew until wilted, serve with the boiled egg on top seasoned with salt and pepper and a little paprika.

Blueberry Hot Cross Buns

Ingredients

  • 1 teaspoon Dried Yeast
  • 80g Caster Sugar
  • 200ml Milk
  • 450g Plain Flour
  • 1 teaspoon Organic Allspice
  • 1 teaspoon Salt
  • 2 Eggs
  • 100g Butter
  • 150g Dried Blueberries
  • 50g Mixed Peel
  • 1 Lemon rind
  • 200g Icing Sugar
  • 3 tablespoons Apricot Jam

Instructions

  • In a bowl, combine the yeast, 60ml of milk and one teaspoon of caster sugar by whisking. Using a clean tea towel, cover for 15 minutes and then whisk in 64g of flour, cover and leave for an hour.

  • Combine the salt, allspice and remaining flour and caster sugar. Tip in the yeast, whisked eggs and remaining milk and mix. Rub in the butter and knead for 10 minutes.

  • Knead in the blueberries, mixed peel and lemon rind and place in a buttered bowl, cover and leave until doubled in size.

  • Line a baking pan with baking paper, divide and shape the dough in to 12 equal pieces and place on the pan. Cover the pan and leave for 40 minutes.

  • Preheat the oven to 200C and bake for 10 minutes, reducing the heat to 160C and baking for a further 20 minutes.

  • On a low heat, heat the apricot jam until it melts. Use a sieve to remove any chunks. Brush the glaze over the hot cross buns while warm.

  • Mix the icing sugar and 10g of melted butter together and pipe crosses on to the buns.

Natural Egg Colouring

Instructions

  • All you have to do is fill a container with enough water to cover one egg a long with one teaspoon of white vinegar. Spoon in your chosen powder and mix. Carefully drop the egg in to the water using a spoon or ladle and watch your egg change colour! The more powder used, the bolder the egg will be.

Cinnamon & Chocolate Chip Easter Bread

Ingredients

  • 450g White Bread Flour
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Mixed Spice
  • 1/2 teaspoon Cinnamon
  • 50g Butter
  • 50g Caster Sugar
  • 100g Chocolate Chips
  • 14g Dried Yeast
  • 200ml Milk
  • 1 Egg

Icing

  • 100g Icing Sugar
  • 2 tablespoons Water

Healthier Alternatives

Instructions

  • For this recipe you'll need six tin cans with the labels removed and the can cleaned. Use baking paper to line the cans.

  • Sieve the mixed spice, cinnamon, salt and flour in to a mixing bowl and rub in the butter.

  • Form a well in the middle of the mixture and tip in the sugar and yeast.

  • In a separate bowl, beat the egg and room temperature milk and tip in to the well. Mix the ingredients until a dough forms.

  • On a clean work surface that's been dusted with flour, add the chocolate chips and knead until smooth.

  • Add the ball of dough to a buttered mixing bowl, cover with a tea towel and leave in a warm place for two hours.

  • On a clean work surface that's been dusted with flour, press down on the dough, return to a ball shape and place in the bowl. Cover and leave for an hour.

  • Divide the dough in to six pieces and roll in to individual balls. Place each ball in to the lined cans and leave for half an hour to an hour.

  • Once the dough has risen, preheat the oven to 240C and place the bread in the oven for half an hour or until golden brown.

  • Once baked, carefully remove the bread from the tin and leave to cool.

  • When completely cool, add the icing on top a long with Easter decorations.

Pearl Barley & Mushroom Risotto

Ingredients

  • 25g Butter
  • 1 Onion chopped
  • Salt
  • 300g Mushrooms sliced
  • 1 Garlic Clove crushed
  • 2 teaspoons Sage
  • 400g Pearl Barley
  • 1400ml Vegetable Stock
  • 200g Sweetcorn
  • 25g Cheese

Instructions

  • Melt the butter in a saucepan, add the onions with a pinch of salt and saute. Add the mushrooms, stir and heat until they start to brown.

  • Add the garlic and sprinkle in the sage, mix and tip in the barley. Pour in the vegetable stock, bring to a boil, reduce the heat to a simmer and cook for 30 minutes or until most of the liquid is absorbed. Add extra water if the pearl barley isn't tender enough yet. Stir in the sweetcorn a couple of minutes before the risotto is done.

  • Remove from the heat, top with cheese, stir and serve!

How To Get A Perfect Mirror Glaze

Ingredients

  • 20g Gelatin Powder
  • 120g Water for gelatine
  • 300g Sugar
  • 150g Water
  • 280g Liquid Glucose
  • 200g Milk
  • 300g White Chocolate Chips
  • Pink Food Colouring

Instructions

  • In a bowl, combine the gelatin and water.

  • In a saucepan boil the sugar, water and glucose to 103C. Remove from the heat, whisk in the gelatin then the milk and whisk.

  • Place your white chocolate into a saucepan, pour the wet mixture into the bowl and stir until the chocolate melts.

  • Transfer the mixture into a jug, add the food colouring of your choice, gently mix and leave to cool until it reaches 28-30C then pour over your cake.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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