19 March 2016

Mini Egg Baking

It's nearly Easter, one of my favourite times of year! And the main reason I love it so much is because it means mini eggs are back in the shops and most importantly back in my belly! Now if you're like me then you've probably been spending the last few months sitting on the sofa and mindlessly consuming packets and packets of these heavenly treats. My addiction has got so bad this year that people in my class at uni have started buying them for me. That was super sweet of them although I do worry they did it because they were worried what would happen if I went to long without my fix! Anyway, I got a bit bored of just eating them out of the packet and wondered how I could include them in other things I eat, I've come up with a couple of ideas which I am going to share with you today! Both of these cakes are really simple to make so you don't have to be Mary Berry to be able to pull it off.

Mini Egg Rocky Road 

This one is really quick and easy and doesn't involve any baking. You will need:

220g of Dark Chocolate 
100g of Butter
3tbsp of Golden Syrup 
100g of Digestive Biscuits 
50g of Mini Marshmallows 
50g of Dried Cranberries
2 bags of Mini Eggs (about 180g) 

1) Prepare The Baking Tray

Put two pieces of baking paper onto a 30cm x 20cm baking tray. 

2) Melt The Chocolate

Put the chocolate and the butter in a large bowl and place it over a saucepan of boiling water, like this:

Wait until it has all melted and has a glossy look to it, this should only take about 5-10 minutes.

3) Break The Biscuits 

Once the chocolate has melted, take it away from the heat and leave it to cool for 15 minutes. Whilst your waiting, put the biscuits into a sandwich bag (you might want to double, or even triple bag it so biscuit crumbs don't fly everywhere) then get a rolling pin and start banging. This is my favourite part! Make sure not to make it too small and leave some pieces bigger than others. 

4) Add The Goodies

Now your melted chocolate has cooled, it's time to add everything else. Start with the 3 tbsp of golden syrup, followed by the biscuits, marshmallows, cranberries and 150g of the mini eggs plus whatever else you choose to put in! Stir it all in so that everything is covered in chocolate. 

5) Place It In The Baking Tray

Pour the mixture into the baking tray and add scatter the rest of the mini eggs onto it, pressing them in. 

6) Leave It In The Fridge To Set

Put it in the fridge for an hour. After that, take it out and see if it has set. If not leave it in for another hour and just keep checking until it is done. If you are having real problems you could stick it in the freezer for a bit. Once it has set, cut it into slices and you're ready to go! 

Mini Egg Nest Cakes 

These went down a treat in my house! A bit of a chocolate overload but I think that is needed for Easter! You will need: 

140g of Self Raising Flour
50g of Butter
50g of Caster Sugar
1 Egg
40g of Cocoa Powder
3 Flake Bars
2 Bags of Mini Eggs 

1) Whisk The Sugar And Butter

Put the sugar and butter in a mixing bowl and whisk it together. Once you have done that, add the egg and whisk that in too.

2) Add The Flour And The Cocoa Powder

Add the flour first and fold it in to the mixture, then do the same with the cocoa powder. If it looks too dry then add a little bit of milk. Don't panic if you add too much! You can just add a little more flour to balance it out. 

3) Put The Mixture In The Baking Tray 

Get a cupcake tin and put the cases inside the slots. Then pour the mixture into each case, you should make about 12. 

4) Put It In The Oven

Put the cakes in the oven for about 25 minutes

5) Decorate The Cakes 

When your cakes have come out the oven and cooled, it's time to decorate them! Start with chocolate icing and put a dollop in the middle of each cake. Then, sprinkle the flake over the mixture and add 3 mini eggs in the middle. 

I hope you enjoyed this post! I'd love to know if you try either of these recipes or if you have made anything else with mini eggs! 

See you soon, 

Beth x

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