easter baking recipes

This decadent slice is perfect for those days when you want to serve up a slice to your family and friends and watch them beg for more!

Butterscotch chocolate tart recipe

(185 grams) plain flour

(40 grams) pure icing sugar, sifted

(25 grams) cocoa powder

Lurpak Slightly Salted Butter, chilled, chopped

tbsp iced water

Mini chocolate Easter eggs, to decorate (optional)

dark chocolate, to drizzle

sweetened condensed milk

(125 milliliters) golden syrup

Lurpak Slightly Salted Butter, chopped

tsp vanilla extract

Coat these homemade buttermilk doughnuts with a rich whisky chocolate glaze for the utlimate winter dessert!

Baked buttermilk doughnuts with whisky chocolate glaze

milk,

dark chocolate

whisky

(150 grams) caster sugar

cinnamon

almonds,

Dark chocolate, shaved, to serve

instant yeast

(60 milliliters) milk, warmed

(485 grams) plain flour

(165 milliliters) buttermilk

egg, lightly beaten

unsalted butter, melted, cooled slightly

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This classic spiced banana cake recipe swaps cream cheese frosting for a lighter ricotta version.

Spiced banana cake

unsalted butter, softened, plus extra to grease

(160 grams) rapadura sugar sugar

eggs

(160 grams) wholemeal flour

(75 grams) plain flour, sifted

tsp ground cardamom, plus extra to dust

tsp ground nutmeg, plus extra to dust

bananas,

(80 grams) chia seeds

(60 milliliters) milk

tsp bicarbonate of soda

(240 grams) ricotta

lemon juice

tbs honey

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Get the kids in the kitchen to help you make this recipe. These Easter egg truffles are colourful, sweet and the perfect Easter treat. They also make great gifts, but we're certain they'll be eaten before you can give them away!

Easter Egg Truffles recipe

pkt Green’s Vanilla Mud Cake mix

Free Range Eggs

vegetable oil

tsp orange rind

orange juice

white choc melts

Red, blue, green and yellow liquid food colouring

Rainbow sprinkles

Impress your Easter guests with this tall and decadent Funfetti cake. The effort you put into making it will be worth it - just look at it!

Funfetti easter cake

butter, softened

caster sugar

self-raising flour

plain flour

milk

125.00 ml rainbow sprinkles

Chocolate eggs, to decorate

1kg icing sugar mixture

Pink liquid food colouring

white chocolate melts

thickened cream

Blue liquid food colouring

Impress your guests this Easter with these homemade, custard-filled profiterole eggs.

Custard profiterole eggs recipe

2.20 gm vanilla extract

400 milliliters bought thick custard

pkt dark chocolate melts, melted

white chocolate melts, melted

Assorted food colouring gels

butter,

(1/3 cup) caster sugar

(1/2 cup) plain flour

butter, chilled, chopped

(2/3 cup) plain flour

eggs, lightly whisked

Step 1

Preheat oven to 200C/180C fan forced. Lightly grease 2 baking trays with butter. Squeeze a 7.5cm metal egg ring on the sides to form an oval shape, or use an Easter egg cookie cutter. Using it as a guide, draw 10-12 egg shapes on 2 sheets of baking paper, leaving 5cm between each for spreading. Place paper ink side down on greased trays.

Step 2

To make craqueline, combine the butter, sugar and flour in a small bowl. Stir until a soft dough forms. Roll out between 2 sheets of baking paper until 2-3mm thick. Place on tray in the freezer for 30 minutes.

Step 3

To make the choux, heat butter and 180ml (2/3 cup) water in a saucepan over medium heat until butter melts and mixture just comes to the boil. Add flour. Use a wooden spoon to beat for 1 minute or until mixture comes away from side of pan. Transfer to a large heatproof bowl. Roughly spread mixture inside bowl. Set aside for 5 minutes to cool slightly.

Step 4

Use electric beaters to add eggs, 1 tablespoonful at a time, to the mixture until thick and glossy. Spoon half of the mixture into a piping bag fitted with a 1.5cm plain round nozzle. Pipe over egg shapes on paper. Lightly wet your fingertip and smooth out any rough sides or tops to keep egg shape.

Step 5

Use egg rings as a guide to cut 10-12 egg shapes from the frozen craqueline topping. Quickly place over the pastry mixture.

Step 6

Place profiteroles in oven and reduce temperature to 180°C/160°C fan forced. Bake for 40 minutes or until puffed and golden. Turn oven off. Leave profiteroles in oven, with door closed, for 30 minutes to dry.

Step 7

Use clean electric beaters to beat cream and vanilla in a large bowl until firm peaks form. Add custard and beat until thick. Spoon cream mixture into a piping bag fitted with a 5mm round piping nozzle. Make a small slit at 1 end in the base of each profiterole. Pipe in the cream mixture

Step 8

Place the dark chocolate in a shallow bowl and stir in the oil. Dip top half of profiteroles in chocolate. Place on a tray, chocolate side up, and set aside to set. Tint the white chocolate with assorted food gels and pipe onto eggs to decorate as desired.

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5348771529001-5639940068001

Top 6 easter baking recipes recipes from across the web

The most viewed easter baking recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butterscotch chocolate tart recipe

Baked buttermilk doughnuts with whi...

Spiced banana cake

Easter Egg Truffles recipe

Funfetti easter cake

Custard profiterole eggs recipe

Top 6 easter baking recipes recipes from across the web

The most viewed easter baking recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterscotch chocolate tart recipe

Baked buttermilk doughnuts with whi...

Spiced banana cake

Easter Egg Truffles recipe

Funfetti easter cake

Custard profiterole eggs recipe

The most viewed easter baking recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine