Crème Egg Crispy Cakes

 With Easter just around the corner, any party or Easter Egg hunt would be incomplete without these easy and fun-to-make treats. Inspired by the humble crème egg, these are great for anyone with a sweet tooth. The white of the egg is made from marshmallow fluff; this is an American marshmallow-y spread which you can find in most big supermarkets or sweet shops. Happy Easter everyone!

Creme Egg Crispy Cakes
Ingredients
  1. For the crispy cake base
  2. 115g milk chocolate
  3. 1 ½ tbsp. golden syrup
  4. 65g Rice Krispies
  5. Butter (for greasing)
  6. For the filling
  7. 1 jar marshmallow fluff
  8. 5 tbsp. lemon curd (approx.)
Instructions
  1. Grease a 12-hole fairy cake tin with some softened butter.
  2. Break the chocolate into small pieces and add to a heatproof bowl with the golden syrup.
  3. Melt this gently over a pan of hot water stirring until it’s smooth.
  4. [TIP: My chocolate mix spilt which hasn’t happened to me before but I managed to pull it back by adding a small knob of butter and a splash of hot water and beating it rapidly until it reformed.]
  5. Combine this mixture with your rice krispies, stirring until well combined. Then spoon a heaped tablespoon into each hole of the tin and push the mix down with the back of a spoon, especially in the middle to create crispy cases.
  6. Pop the cases in the fridge for around 15 minutes to firm up a little.
  7. Scoop a good amount of the marshmallow into a piping bag and cut a medium-large hole out of the end.
  8. [TIP: If you don’t have piping bags, you can use a sandwich bag and put the fluff to one corner]
  9. Take out the cases and pipe a generous amount of fluff into each one. Don’t worry if it looks swirly or uneven because it will settle down and go smooth and glossy by itself.
  10. Now put the lemon curd into another bag but this time cut less off the tip. On each crispy cake pipe a 1p sized blob of lemon curd in the centre. Now, dampen the back of a spoon and use it to gently flatten out the curd until it’s level. Enjoy!
  11. [TIP: Put the lemon curd on before you serve them, as if they’re let to sit for a while the bits of curd tend to sink into the fluff as it’s heavier]
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Try my ‘Brookie’

 

What do you get if you cross a brownie with a cookie?

Imagine the richest brownie you’ve ever tasted. Now top it with a delicious soft-baked cookie. Welcome to the beautiful world of the brookie. A friend introduced me to this amazing recipe which combines two of the world’s yummiest bakes into one beautiful baby, and I have fallen in love.

This recipe may look pretty daunting as it’s basically two recipes for one bake but trust me, not only is it fun and easy to do, the outcome is definitely worth it. Just think how popular you’ll be with your friends and family when you offer them one of these.

Brookie
Serves 16
Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Brownie
  1. 2 eggs
  2. 85g soft light brown sugar
  3. 50g icing sugar
  4. 75g unsalted butter
  5. 150g dark chocolate
  6. 60g flour
  7. ½ tsp salt
Cookie
  1. 50g butter
  2. 85g soft light brown sugar
  3. 1 egg
  4. 60g flour
  5. ½ tsp baking powder
  6. 1 56g Daim bar, chopped into small pieces (or equivalent chocolate chips)
Method
To make the brownie layer
  1. Line a 21cm square tin with baking or greaseproof paper.
  2. In a mixing bowl, whisk together the sugars and the eggs until the mixture is foamy and light in colour, this gives the batter some air.
  3. Next melt together the butter and chocolate (this is essential for the recipe and also makes your kitchen smell fantastic).
  4. Stir the chocolatey mix into the eggs until it’s all combined.
  5. Then combine the dry ingredients and sieve them into your mixture. Mix it all in thoroughly, then pour the batter into your prepared tin and set it to one side.
To make the cookie layer
  1. At this stage, you’ll want to preheat your oven to 200°c
  2. Beat together the sugar and butter until it’s smooth and paler in colour. Then gradually add your egg and don’t worry too much if it splits a bit, it’ll be okay after the flour is added.
  3. Mix in the flour and baking powder so the mix becomes a thick paste. Now mix in the Daim chunks.
  4. Spread this mixture carefully over the top of the brownie batter, trying to get a thin, even layer over the whole tray.
  5. Pop the brookies in the oven for 20 minutes, until they’re evenly golden brown and still a little soft.
  6. Now cool then completely before removing them from the baking tray. Cut them up into the sized pieces you’d like and enjoy!
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Choc-Chip Banana Cupcakes

Okay, so I LOVE banana cake. I can confidently say that choc chip banana loaf is my all-time favourite and these cupcakes are a really cute alternative! I wasn’t sure of the recipe at first because the cupcakes on their own are very sweet but with the dark, smooth, slightly bitter ganache on top, it balances out perfectly and they go down a treat.

Choc-Chip Banana Cupcakes
Choc-chip banana cupcakes
For the cupcakes
  1. 225g unsalted butter, softened
  2. 225g caster sugar
  3. 225g self-raising flour
  4. 4 eggs
  5. ¼ teaspoon nutmeg
  6. 225g mashed ripe bananas
  7. 150g dark chocolate chips
For the ganache
  1. 300g dark chocolate, broken into small pieces
  2. 150ml double cream
For the cupcakes
  1. Preheat oven to 175°c /Gas mark 4 and put 18 paper (or silicon if that’s your jam) cupcake cases into cupcake or muffin tins.
  2. Put the butter, sugar, flour, eggs and nutmeg into a large mixing bowl and go at it with an electric mixer until it’s smooth. (That’ll probably take a minute or so but if you decide to go by hand, it might take a bit longer.)
  3. Stir in your mashed bananas until they’re well combined (it’ll make the mixture look a bit porridgy but don’t worry about that). Then stir in the chocolate chips.
  4. Spoon the batter into the cases and try to make them even. (If you’re going for professionally identical cupcakes, I’d suggest using an ice cream scoop or piping bag to make the amounts in each case super even.)
  5. Bake the cupcakes for 20-30 minutes, they should be a little risen and spongy but not gooey. Cool them in the tins for at least 5 minutes then transfer them to a cooling rack until they’re cold.
  6. [TIP] In the baking/cooling hiatus, it is always a good idea to have a clear up and prepare whatever frosting you are using
For the ganache
  1. Put your chocolate in a medium sized bowl then heat the cream in your smallest saucepan until its bubbling gently but don’t boil it. Once it’s hot, take it off the heat and pour it quickly over the chocolate pieces and stir quickly until the cream has melted all the chocolate and you’re left with smooth, silky heaven-in-a-bowl.
  2. Once the cupcakes are cool, spread your ganache on in whatever fashion you like: rustic-style or fancy piping. Take liberties with the decoration and make it your own but if you are in need of inspiration, you could place a banana chip on top or coat them in white choc-chips, totally up to you!
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