A couple of simple Easter baking recipes to add to your collection. They’re easy, irresistible and fun to decorate – ideal for getting the little ones involved and excited for the sweetest time of the year.
Cupcakes with Vanilla Icing
Serves approximately 12
- 100g butter, softened
- 185g caster sugar
- 2 tsp Queen vanilla bean paste
- 2 eggs
- 200g self raising flour, sifted
- 125ml milk
For the vanilla icing:
- 200g butter, softened
- 1 tsp Queen vanilla bean paste
- 450g icing sugar, sifted
- 60ml milk
- Wilton Food Gel, pink
- 1 packet Cadbury’s Mini Eggs (or other toppings)
- Using an electric mixer, cream butter and sugar until light and fluffy.
- Add the Queen vanilla bean paste and mix well then add the eggs one at a time and beat lightly.
- Add the sifted flour and milk in two batches. Mix in an electric mixer until combined. I find the more air I beat into the mixture, the more it resembles a fluffy mousse which is what you want.
- Spoon into cupcake cases and bake for 15-20 minutes at 180C.
For the vanilla icing:
- Using an electric mixer, beat the butter until very light in colour then add the Queen vanilla bean paste.
- Gradually add the sifted icing sugar, making sure to beat after each addition. Then add the milk and beat to combine.
- Take a tooth pick and dip it into your selected food colouring (you only need a little bit). Wipe through the icing and beat until combined. Alternatively, you can leave the vanilla as is.
- Pop some chocolate eggs on top and decorate with an array of treats and sprinkles. Store in an airtight container.
Super Sweet Love Heart Cookies
HINT: Cookies can be iced with a Royal Icing or if you are really clever try some cookie flooding techniques. More of those on the blog soon.
- Electric mixer
- Silicone mat (we used this)
- Rolling pin (we used this)
- Cookie cutters (we used this)
- Cookie sheet pan
- Cooling rack
- 175g soft salted butter
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400g plain flour
- 1 tsp baking powder
- 300g icing sugar (sieved)
For the fondant:
- Cream the butter and sugar together until pale and fluffy, then beat in the eggs and vanilla.
- Add flour, baking powder and salt and mix gently till combined. Add more flour if too sticky to roll out. Halve the dough and form into discs, wrap each half in clingfilm and rest in the fridge for at least 1 hour.
- When you are ready to make the biscuits, preheat the oven to 180ºC/160°C Fan or 350ºF.
- Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about ½ cm. Cut into shapes and place the biscuits a little apart on the baking sheets lined with a a silicon mat or baking paper.
- Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.
- If you are after a simple fondant version like the image use the same shape cookie cutter or a smaller version for less fondant. I used white fondant and added a small amount of food colouring with a toothpick. Mix together like play dough till colour is combined. (gloves are handy) Roll fondant out and use a cookie cutter for shapes. A little water, sugar syrup or thin apricot jam will help to attach to the cookie.
Recipe adapted from Nigella.