Egg-cellent Easter recipes

Creme Egg Chocolate Traybake

Chocolate biscuit base

225g butter

300g Cadbury Dairy Milk chocolate

2 tbsp golden syrup

450g crushed digestive biscuits

Topping

8 Cadbury Creme Eggs

1 bag Cadbury Mini Creme Eggs

500g Cadbury Dairy Milk chocolate

Method

• Line a 20cm x 20cm baking tin with baking paper.
• To make the base, place the chocolate, syrup and butter in a heatproof bowl over a pot of simmering water and melt slowly.
• Once melted completely, add the crushed digestive biscuits, mix well and press the mix into the baking tin.
• Once the base has cooled, quarter the Creme Eggs and scatter over the biscuit base.
• Melt the chocolate slowly in a heatproof bowl over simmering water and pour evenly over the traybake.
• Top with the mini Creme Eggs.

Mini Egg Bird Nest Cupcakes

(makes 12)

Cupcake

110g butter or margarine

110g caster sugar

2 medium eggs

75g self-raising flour (sieved)

25g Cadbury Bournville Cocoa (sieved)

Icing

75g unsalted butter

175g icing sugar

45g Cadbury Bournville Cocoa (sieved)

20ml milk

Cadbury Mini Eggs

Chocolate vermicelli

Method

• Preheat the oven to 180C.
• Place muffin cases into a cupcake tin.
• Cream together the butter and sugar until light and fluffy. Gradually add in the eggs, then fold in the self-raising flour and cocoa powder with a metal spoon.
• Spoon the mixture into 12 muffin cases and bake for 15-20 minutes until well risen and firm to touch. Remove from the oven and leave to cool.
• To make the butter icing, place the butter in a bowl and beat until soft. Gradually add in the icing sugar while beating, then add in enough milk to make the icing fluffy and spreadable. Add in the cocoa powder and beat until completely combined.
• To decorate, place the butter icing in a piping bag containing a star nozzle, pipe round the edge of the cupcakes leaving a small hole in the middle. Sprinkle the butter icing with chocolate vermicelli and add three Mini Eggs to the middle of each cupcake.