Bunny Macarons

A lot of things spring to mind when I think of Easter. Bunnies (obviously), chicks, daffodils, chocolate and of course Hot Cross Buns. Now I should mention that as much as I wish they were, these Easter Bunny Macarons are not my own creation. I stumbled across them a few years back during my daily Pinterest Parade and I simply couldn’t get over the cuteness.

Wishing I had thought of these myself however was an incredibly short-lived sorrow when I discovered just how amazing Raspberri Cupcakes blog really was. My new favourite in fact as I fell in love with almost every recipe she posted.

With hearts in my eyes, I decided to make the Bunny Macarons there and then. Then being 2015.

That would have been the last of this recipe, but when I transitioned to my new site in 2016 not all of my posts managed the tiresome journey. Sadly I couldn’t manage the manual transition of them all so some got left behind, this one included. However, in the spirit of Easter and resurrections I decided I had to bring this one back. Please bare with the less than average photography though, I wasn’t quite as “food style savvy” back then, christ I’m most certainly not 100% at it now, but never the less these are adorable and I wanted you all to see them.

These are super fun to make and impress a lot of people. The only downside is that they are too cute to eat, so cute that I couldn’t bring myself to eat any, except the one which lost an ear during a photography related accident.

Adapted from Raspberri Cupcakes, Easter Bunny Macarons


Makes | 8-10 macarons

Preparation time | 2 hours

Baking time | 15-18 minutes


2 large egg whites

50g caster sugar

70g flaked almonds

140g icing sugar

Pinch of baking powder

Claret Sugarflair paste

Raspberry Jam Buttercream

100g unsalted butter

100g icing sugar

2 tbsp raspberry jam


Preheat the oven to 170 degrees and line two baking trays in parchment paper.

Put the flaked almonds, baking powder and icing sugar into a blender and blitz for one minute until fine.

Pass the almond mixture through a fine sieve and pour the remaining solids back into the blender to blitz and sieve again.

Add one egg white to your almond mixture and combine into a paste. Set this to one side

Whisk the second egg white and caster sugar by hand to combine then whisk (ideally with an electric whisk) for 5 minutes until you have stiff glossy peaks. Now you can add some colour. You want the shade to be a lot stronger than you’d like the end result as during baking it will fade.

Beat the colour in for a further minute then add the almond paste and fold it through with a spatula from the bottom of the bowl upwards until it’s all combined and flows like lava.

Pour the batter into a piping bag with a 3/8 inch round tip and dab some batter to the corner of the baking sheets so the parchments sticks.

With the piping tip ½ an inch above the sheet, on one sheet pipe out your bunny faces with the ears, ensuring you leave them about a space apart. Then on the second tray pipe the bottoms. Tap the sheets firmly against the kitchen surface to release any air bubbles then leave them to dry out for at least 20 minutes.

Turn the oven down to 150 degrees and bake them a tray at a time for 15-18 minutes, or until the tops are firm when tapped. Let them cool fully before piping on the buttercream and decorating.

Raspberry Buttercream

 Make a simple buttercream by combining the butter and icing sugar then add the tablespoons of raspberry jam until smooth and fluffy.

For the adorable bunny faces, use a black and white icing pen draw on your chosen design and on the circle shells draw out the white bunny tails. Leave all to dry fully before piping out the buttercream and sandwiching them together.

Store in an airtight container and eat within 3 days.

Egg Carton Cupcakes

I’m possibly leaving it super late to start my Easter Baking this year but luckily these Easter Egg Carton Cupcakes looks super cute and can be knocked up in less than an hour. So if you’ve left your Easter preparations to the last minute this is the one for you.

Egg cartons are such a fantastic way to present and transport mini cupcakes, not to mention how good they are for recycling. There are also countless ways you can personalise them for gifts such as messages, ribbons or stickers which equally makes for a great activity with children. You can use any old egg cartons from supermarkets and cover the branding with decoration but I get mine from the farmers market where I purchase my eggs. Alternatively there are endless options for plain cartons on Amazon.

I kept these cupcakes simple with a classic vanilla flavour because quite frankly it’s the decoration that matters at Easter. I had so many ideas which I will more than likely give a go later this week but I loved the simplicity and pastel tones that I got from these.

Happy Easter Everyone!


Makes | 12 cupcakes

Preparation time | 30 minutes

Baking time | 10 minutes


120g stork margarine

120g caster sugar

120g self-raising flour

1tsp baking power

1tsp vanilla paste

2 eggs

Pinch of salt

2 x 6 hole egg carton

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Vanilla Buttercream

120g unsalted butter, softened

200g icing sugar

2 tbsp. milk

1tsp vanilla paste

1 flake

36 mini eggs


Prepare a cupcake tray with liners and preheat the oven to 150 degrees

Cream together the Stork and sugar for 3-5 minutes until fluffy. Add the eggs one by one with a tbsp. of flour inbetween to stop it curdling, followed by the vanilla essence then mix to combine.

Add all remaining flour, baking powder and salt and fold together until smooth.

Spoon the mixture between all cases (fill until 3/4 full) then level the mixture out in the cases and bake for 10-13 minutes. Check after 10 minutes and the cakes should be lightly brown on top and bouncy to touch.

Leave to cool for 30 minutes while you make the buttercream

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Cream together the butter, icing sugar and vanilla until smooth.

Transfer the mixture to a piping bag fitted with a round tip nozzle then pipe the cupcakes at a 90 degree angle.

Decorate with crumbled flake nests and 3 mini eggs then serve in your cute egg cartons.

Make this perfectly pastel Speckled Egg Easter Cake

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Colourful sponge tiers, be they ombre or sweet dusty hues always give me that wow factor. 

Ice in pastel pantones, then decorate with flare and that all important chocolate drip and there before you will stand the perfect Easter table centrepiece. 

I’ve seen many forms of this design splashed across Pinterest or magazine covers so I won’t try to pass this off as my own glorified design. However instead of coping one, I decided to combine all my favourites together and I am so pleased with the result. Now to eat it!! 

Happy Easter Everyone 

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Makes | 1 cake 

Preparation time | 1.5 hours

Baking time | 25 minutes


Ombre Sponge Cake

300g unsalted butter 

300g caster sugar 

300g self-raising flour 

3 free-range eggs 

1 tsp baking powder 

1 tsp vanilla essence 

Pinch of salt 

2 tbsp milk 

1/4 tsp melon food gel 

1/4 tsp claret food gel 


Swiss Meringue Buttercream

150g (5 large) free range eggs

250g caster sugar

340g butter, cubed and cool 

A dot of melon food gel 

1 tbsp coco powder 

3 tbsp vanilla essence

200g dark chocolate 

300g Cadbury mini eggs 


Ombre Sponge Cake

Preheat the oven to 190C/370F and prepare three 6 inch cake tins.

I’m a all-in-one method sponge cake maker so throw all your cake ingredients into a large mixing bowl; leaving the milk and food colouring till the end.

When the mixture is smooth, add the milk and blend until smooth and creamy.

Split equally between three bowls and add your melon food colouring to one and your claret into another. Leave the last bowl plain.

Pour the mixture into your cake tins, smooth the tops and bake for 25 minutes, or until a cake tester comes out clean.

Leave to cool fully before icing.


Swiss Meringue Buttercream (adapted from Sweetapolita)

Add egg whites and sugar into a super clean, grease free bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F or until the sugar has completely dissolved and the egg whites are hot.

Pour the egg white mix into a mixer bowl and whip until the meringue is thick, glossy, and the bottom of the bowl feels room temperature. Don’t begin adding butter until the bottom of the bowl has cooled.

Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture. It may well curdle at this point but don’t worry, keep mixing and it will come back smooth. Add vanilla and food colouring (if adding colour) then continuing to beat on low speed until well combined.


The speckle and drip

Now before we start with the speckle instructions I must disclose that this is the stage where things get messy. But what is baking without a little mess, right?

Prepare your work surface by laying down plenty of parchment paper and taking away all kitchen accessories you wish to keep clean. Regardless you will find specks on your tiles but that’s what a wet dish cloth is for afterwards.

In a small bowl or cup mix together your coco powder and vanilla essence until you have a thin paint.

Lightly dip a very clean, (preferably new), never used for painting, paint brush into the chocolate paint then while holding the brush with one hand use your other hand to flick the bristles with your fingers, keeping your brush around 2 inches away from the cake.

Continue specking until your are satisfied with its appearance then leave to dry for 15 minutes.

For the drip, melt the dark chocolate  then pour it all onto the top of the cake. Using a spatula gently smooth it out across the top, easing it over the sides so it drips down.

Decorate with your Cadbury Mini Eggs and serve straight away.


NOTE: Swiss Meringue Buttercream is best served at room temperature