Since Easter weekend has arrived and many of us will be having meals with big groups of family and friends to celebrate, it's the perfect time for baking something new and trying out some dessert recipes. The featured desserts on this weeks blog are sure to satisfy your sweet tooth and will definitely be a hit at the dessert table! Here are our top picks for Easter themed desserts, from our favourite bakers and bloggers...
What you'll need:
- 1/2 cup of butter
- 3/4 cup of sugar
- 1/8 tsp of salt
- 3 eggs
- 6 cups of shredded coconut
- 1/4 cup of Nutella
- 45 Cadbury Mini Eggs
- Preheat oven to 350 degrees. Beat butter, sugar, and salt (use an electric mixer).
- Add eggs one at a time and mix really well. Then add in coconut.
- Using a scooper, drop your batter onto a cookie sheet by tablespoons. Roll into balls, then make an indent with fingers to resemble a bird’s nest.
- Bake for 20-25 minutes (make sure they are baked until golden brown on the bottom and brown spots on the top).
- Once completely cooled, spoon a little Nutella into each indent. Place a few eggs on top of the Nutella. Enjoy!
What you'll need for the cupcakes:
- 3/4 Lb. (3 sticks) of unsalted butter at room temperature
- 2 cups of sugar
- 5 extra-large eggs, room temperature
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. pure almond extract
- 3 cups of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp. of baking soda
- 1/2 tsp. kosher salt
- 1 cup of buttermilk
- 14 oz. sweetened, shredded coconut
Preheat the oven to 325 degrees. Using an electric mixer, mix the butter and sugar on a high speed, until fluffy and light (usually takes about 5 mins). With the mixer on low-speed, add the eggs (one at a time). Keep mixing and add both the vanilla and almond extracts. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry. Keep mixing until just combined. Fold in coconut (7 ounces). Take a muffin sheet and put cupcake liners in each hole and fill up with batter. Bake for about 25-35 mins, until the tops of the cupcakes are brown and a toothpick comes out clean without batter on it. Cool in pan for 15 mins. Move to cooling rack for complete cooling.
What you'll need for the cream cheese frosting:
- 1 Lb of cream cheese at room temperature
- 3/4 Lb (3 sticks) unsalted butter at room temperature
- 1 tsp. of pure vanilla extract
- 1/2 tsp. pure almond extract
- 1 1/2 Lbs of powdered sugar, sifted
In a large bowl, using an electric mixer (low speed), mix together the cream cheese, butter, vanilla and almond extracts. Add the sugar and blend until its smooth and silky. Add the remaining coconut to the top of each frosted cupcake. Enjoy these delicious treats!!
What you'll need:
- 2 1/2 cups of all purpose flour, plus more for pans
- 1 teaspoon of baking powder
- 1 teaspoon of baking sda
- 1 teaspoon of ground cinnamon
- 3/4 teaspoon of course salt
- 1/2 teaspoon of ground nutmeg
- 3 sticks (12 ounces) of unsalted butter at room temperature (a bit more to grease pans as well)
1. Preheat oven to 350 degrees and butter three 9-inch round cake pans. Make sure to line the bottom with parchment paper so the cake doesn't stick and butter the parchment paper. Sprinkle a bit of flour on the parchment paper, tapping out excess flour. Then proceed to whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
2. Then in a separate bowl, beat the butter and sugars with an electric mixer on medium speed until the coloring is light and texture is fluffy. Add the eggs (one at a time), beating well after each egg is put in. Then add the vanilla, water, and carrots. Beat until its mixed well (about 2 mins). Change the speed of the mixer to slow and add in the flour mixture and finely chopped pecans.
3. Scrape the batter into the buttered cake pans (make sure to divide batter evenly). Bake the batter until golden brown and insert a toothpick to make sure the cakes are cooked, about 30 mins (should come out clean). Let the cakes cool in the pans for about 15 mins. Use a knife to cut the edges of the cake to loosen out of the pan and put onto a rack. Turn cake upside down to allow the cake to come out of the pans and keep cooling.
4. Using a serrated knife, trim rounded top off both cakes. Place one cake, cut side facing up, on a serving plate and spread frosting over cake (1 cup). Place remaining cake over the frosted cake and continue frosting the one on top. Add chopped pecans to cake by pressing them onto the sides of the cake. Refrigerate for 1 hours before serving.
Hope you enjoy our favorite Easter Recipes xx