As I love baking, I thought i'd come at you with three easy easter bakes which don't take long to make and taste DELICIOUS. They aren't vegan friendly i'm afraid however I will try and find some vegan alternatives and link them at the end of this post. I hope you enjoy these easy bakes. I know Easter isn't for a couple of days now, but thought i'd get this up so you can make them in time!
Creme Egg Mini Cheesecakes, Shreddie's Chocolate Easter Nests, Red Velvet Buns.
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Creme Egg Cheesecakes - I recently saw another recipe after making these so I shall link all of them at the end of each recipe. Some recipes place creme eggs within the cheesecake filling however I didn't want to, so the replacements / their recipes I shall put in pink next to each ingredient.
150 g Digestive biscuits (I used around 17 biscuits for my two bases)
75 g Unsalted butter
300 ml Double cream
50 g Icing sugar
280 g Full fat cream cheese
1 tsp Lemon juice (I used Vanilla Essence)
125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks (I didn't place them in the filling)
300 ml Double cream (I didn't put whipped cream on top of my cheesecakes)
200 g Milk chocolate (I didn't drizzle on top as I prefer the less messy look, but you of course can)
6 Creme eggs Cut in half (I placed them on whole)
Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray (Or two small cheesecake tins). Pop in the fridge.
Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice (or vanilla essence) and chopped up Creme Eggs. Combine until smooth.
Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
Pop into the freezer for an hour or the fridge for 3 hours.
Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).
Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes. (I didn't do the following steps but you of course can)
In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.
Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over.
Pipe swirls of cream on top and top with half a Creme Egg.
Recipe I used is from : Taming Twins
Pinterest recipe I used.
Good Housekeeping recipe.
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Shreddies Chocolate Easter Nests - This recipe for me is always a guessing game I don't think i've ever followed a recipe for it. Like ever. Not that I can remember anyway. Oops, but here's how I made 6 buns anyway....
1. Melt the chocolate over hot water in a pan making sure no water gets into the chocolate.
2. Crumble in your shreddies into the chocolate, beware it may be hot.
3. Place into cupcake cases.
4. Let set overnight.
5. Place three mini eggs on top of your buns.
A 'proper' recipe you can follow... Good Food
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Red Velvet Buns - I actually used a packet mix for this recipe for cost efficiency. Student Life. But I will list the recipe I was going to use and the packet mix I was going to use. The mix makes 12 however I only made six because didn't want no waste.
For the Cupcakes:
4 tablespoons (57 grams) unsalted butter, at room temperature
¾ cup (149 grams) granulated sugar
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup (120 ml) buttermilk
1 cup + 2 (145 grams) tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups (283 grams) powdered sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
Recipe Above From - Brown Eyed Baker.
Packet I used - Sainsbury's Red Velvet Cake.
Used to decorate - Dried Strawberries.
VEGAN OPTIONS :
Minimalist Baker Easy Vegan Cheesecakes.
Peta Vegan Cheesecakes.
Vegan Easter Cheesecake Pascha.
Chocolate Easter Egg Nests Raw.
Chocolate Bird Nests.
Vegan Red Velvet Cupcakes.
Gluten Free Vegan Red Velvet Cupcakes.
I hope you have a lovely easter and please tag me on Instagram if you make them!
Love, Ellie x