Easter food – Feasting Is Fun

Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing my Chocolate Biscuit Base Mini Egg Brownies Easter bake is sure to bring about a smile.

The base of these brownies is a chocolate biscuit. Rather like a slightly harder version of the soft, squidgy brownie on top. So the advantage is that with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

Single Easter Mini Egg Brownie — Easter Chocolate Biscuit Base Mini Egg Brownies

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s mini eggs was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter treat.

FF Colourful Easter Brownies — Colourful Easter Chocolate Biscuit Base Mini Egg Brownies

An Edible Easter Mini Egg Work Of Art

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the brownie topping, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract

1/4tsp Salt

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Wilton or PME Candy Melts – Pink/Blue/Purple Candy Melts -available from Amazon

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making The Chocolate Biscuit Base

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
Next add the egg and vanilla, continue mixing until smooth.
Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
While the base is baking, make the Brownie topping.

Making The Brownie Topping

Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Into another large bowl add the eggs, vanilla and sugar.
Mix together to combine.
While still slowly mixing pour the cooled chocolate mixture into the larger bowl.
Mix until completely combined – try not to incorporate too much air whilst mixing.
Sift the flour, bicarb. and salt into the bowl.
Using a large metal spoon, fold all the ingredients together.

FF Chocolate Biscuit Base Mini Egg Brownies — Creating and baking the layers of the **Chocolate Biscuit Base Mini Egg Brownies**

The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
Remove the tin from the oven and allow to cool for 5 minutes.

Adding The Brownie Batter Topping

Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
Follow by sprinkling 200g of mini eggs on to the brownie batter.
Place the tin back in the oven and bake for a further 20-25 minutes.
The brownie batter is baked when it has a sheen and does not wobble in the centre.
Remove the tin from the oven and allow to cool completely.
As soon as it is completely cooled remove the entire bake from the tin and place on a solid surface.
Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.

Decorating The Chocolate Biscuit Base Mini Egg Brownies

Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
Continue, in exactly the same way with the second colour.
Follow this by adding extra mini eggs or decorations, hold a few back.
Prepare and pipe the third colour, allowing some to cover the newly added eggs.
Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.

Place to one side to allow the chocolate to set.

Easter Mini Egg Brownie Bake — Chocolate Biscuit Base Mini Egg Brownies

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed this Easter recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

Mini Vanilla Egg Nest Cupcakes

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies? Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

No party of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi and Kat at The Baking Explorer who is hosting this month’s Treat Petite .

Extra Fruity Hot Cross Buns

These Extra Fruity Hot Cross Buns really do take the humble, yet delicious and traditional Easter Bun to another level. As their spiced aroma escapes the kitchen, it fills the whole house with warmth. Turning a house into a welcoming home. While neighbours, out in their gardens, stop, wondering whose house the aromatic aroma originates from.

Homemade – You Know What’s In These Buns

Easy to make and bake, these Extra Fruity Hot Cross Buns are so worth the little effort required. These are not the small, pappy, squidged into a ball, cheap supermarket versions. Instead they are filled with fruit, in a good sized bun, that also contains a small amount of wholemeal flour. Indeed, one bun is a substantial breakfast.

FF Extra Fruity Hot Cross Buns — **Extra Fruity Hot Cross Buns** deliciously good for you.

Since these Easter buns are homemade, we know every ingredient they contain. Yet, what they don’t have is any artificial ingredients. Also they work out much cheaper to make, than bought ones. Plus, the extra smell when you split and toast them, is priceless!

The absolute thrill for me, when developing a new recipe, is my family’s reaction. Good or bad, I know it can be trusted. Words like “yummy”, “can I have another one please?” and “have you taken the photographs yet?” all feed into my sense of recipe security. As I’m going to be sharing the recipe with my readers, it needs to be robust and reliable. Hence only tried and tested recipes make their way on to this blog.

Recipe: Extra Fruity Hot Cross Buns makes 12

150ml Tap Water
150ml Whole Milk – slightly warmed to body temperature
2 Large Free Range Eggs
10g Fast Action Dried Yeast – I use Allinson in the green pot or sachets
1tbsp Honey
450g/1lb Strong White Flour – I use Shipton Mill
50g/2oz Strong Wholemeal Flour
10g Salt – I use Maldon
50g/2oz Unsalted Butter cut into small cubes
200g/7oz Mixed Dried Fruits – Sultanas/Raisins/Currants
4tsp Cinnamon
1tsp Ginger
50g/2oz Plain White Flour and 50mls Tap Water for the crosses.
For the glaze:
3tbsp Runny Honey plus 1tsp water

Method:

Making And Proving The Enriched Dough

Into the bowl of a stand mixer add the water, milk, eggs, honey and yeast.
Next, on top of the liquids add the strong white and wholemeal flour.
Then add the salt and butter.
Fit the stand mixer with a dough hook and then lock the bowl into place.
Lower the dough hook and start mixing on a slow speed. Continue mixing at this speed for 5 minutes.
After 5 minutes has elapsed gradually increase the mixer speed to moderately high. Again mix for a further 5 minutes, then stop the mixer and lift the dough hook.
Remove a small piece of dough and stretch it until you can see light through it. This is known as the windowpane test. If the dough tears continue mixing, checking every couple of minutes until it passes the windowpane test.
Once it has finished kneading, turn the speed on the mixer to low and add the spices and fruit. Mix for a further 2 minutes to incorporate the fruit and spices.
Following this, stop the mixer, raise the dough hook and scrape any dough into the bowl using your fingers.
Unlock the bowl, cover with a clean tea towel and place somewhere draught free.

The dough has more than doubled in size.

For detailed set by step photos please see Hot Cross Buns

Shaping The Individual Buns And Giving Then A Second Prove

Tip the dough out on to a lightly floured surface, it will be quite sticky. Knead the dough lightly to form a ball and then weigh it. I place baking parchment on flat, digital scales. Note the weight and then divide it by 12, leaving the parchment on the scales.
Now cut the dough in half. As each bun is weighed this doesn’t have to be exact.
Follow by forming each dough half into a log shape. Cut each dough log into six.
Weigh the first piece of dough and adjust as necessary to obtain the correct weight.
Hold the dough in one hand while using the other to turn and tuck the underneath in, creating a tight ball shape. Place the ball on to the baking tray. Continue until all 12 balls have been made.
Cover the tray with a clean tea towel and place in a draught free place until doubled in size.

Making And Piping The Crosses

While the buns have their second prove, make the paste for the crosses. Place the flour and water into a bowl, mix until lump free. Spoon the white flour paste into a small piping bag, secure the top with a peg/rubber band and stand the bag in a glass until needed.
Preheat the oven to 220C/200C fan, gas mark 7.

The dough buns and after the second proof.

Once doubled in size, snip off the very end of the piping bag.
Pipe straight lines of paste. First of all piping across the tray and then down the tray.

Baking And Glazing The Hot Cross Buns

Bake in the preheated oven for 25-35 minutes. When baked they will be golden brown and sound hollow when rapped on the base with a knuckle.
Once baked remove from the oven. Remove the buns from the tray on to a cooling rack, with a clean baking tray underneath.
Measure the honey and water into a small microwaveable bowl. Heat in the microwave until bubbling. Remove carefully as it will be hot.
Stir the honey and water to mix.
Use a pastry brush to cover each hot bun in honey.

Wait for the buns to cool before eating. Then serve as is or toasted and buttered with a big smile.

The buns will keep for 3 days if toasted. Also they freeze extremely well for up to one month.

If you have enjoyed this Easter recipe for Extra Fruity Hot Cross Buns then you may also like other Easter bakes:

Ginger Date Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Chocolate Mini Egg Brownies

It would be very easy to double up on this recipe and share homemade Extra Fruity Hot Cross Buns with friends, neighbours and family over the Easter period.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. While surveying the vast selection, I found Galaxy Chocolate Golden Mini Eggs. And they are perfect for decorating an Easter celebration cake. Especially my Golden Egg Chocolate Sponge Cake.

The reason for Easter

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. Yet when His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. So that we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake — **Golden Egg Chocolate Sponge Cake**

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

alternatively use a chocolate spread of your choice.

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Mini Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

Making and baking the chocolate sponge cakes

First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
Next add the vanilla extract. Continue to beat until incorporated.
Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
Divide the chocolate sponge batter equally between the two prepared cake tins.
Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.

The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
As soon as the cakes are baked remove them from the oven.
Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

While the cakes are cooling the buttercream frosting can be made.
Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
Next add 1 teaspoon of vanilla extract.
Now whisk or beat the butter until it is softer and pale.
Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton #2D piping nozzle.
Fill the piping bag with the whipped buttercream.
Place the bottom of the cake on to a plate.
Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
Place the top of the cake evenly on to the bottom.

Pipe buttercream on to the top of the cake, in the same way the base was covered.
And then pipe 6 swirls, slightly set in from the edge of the cake. See the photograph below.

Finally, decorate the top of the cake with the mini golden eggs and sprinkles.

And the cake is now ready to be served.

Serve with a smile to friends and family. Alternatively gift the cake to someone special.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this Easter recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

Hot Cross Buns

Chocolate Monster Mini Egg Cookies

While celebrating Easter is especially important to me, having a real, everyday relationship with Jesus is more important. Rather than dealing with life on my own, He is always there. Because of what He endured on the cross and in His life, Jesus understands. So as well as being my Saviour, He is also my friend.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Hawkshead Relish gifted a jar of Salted Chocolate Spread to me. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.

Ginger Date Hot Cross Buns

Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date Hot Cross Buns!

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!

Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. While I have been cooking and baking with them a few, ~~maybe more than a few~~ have been eaten along the way.

Creating A New Recipe

Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.

These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.

RT Ginger Date Hot Cross Buns — **Ginger Date Hot Cross Buns** perfect buttered with a hot cup of tea.

I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.

Recipe: Makes 12 Ginger Date Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temperature)

120ml/4.5fl oz Water – slightly warmed (body temperature)

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g sea salt – I use Maldon

50g/2oz Unsalted Butter at room temperature

150g/5oz Medjool Dates – pitted and chopped to medium dice

2 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the crosses:

50g/2oz Plain white flour

50ml/2fl oz Water

Approx 30mls of syrup from the stem ginger jar to glaze the baked buns

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making The Spiced Sweet Bun Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Ginger Date Hot Cross Buns

see Hot Cross Buns for full step by step photos.

First of all grease a large baking tray with butter.
Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!

When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
Leave the buns in a warm, draught free place, until doubled in size.
While the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
Place in a small, disposable piping bag and secure the top with an elastic band.
10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.

Snip the end off the piping bag, so there is a small hole.
Pipe down the line of buns and then across the line of buns.

Baking And Adding A Glaze To The Buns

Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
As soon as the buns are baked remove from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Remove approx 30mls of syrup from the stem ginger jar.
Place into a microwaveable bowl and heat for 20 seconds.
Brush the warm syrup over the buns whilst they are still hot.
Leave to cool until at least warm.

Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!

So tomorrow morning on Good Friday, we have a choice of traditional Hot CrossBuns which I also baked today, or these delicious Ginger Date Hot Cross Buns.

Breakfast will truly be a feast, as much as making these has been fun!

If you’ve enjoyed these Easter Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

Wholemeal Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.

Sammie xx

@sammiefeasting Twitter/Instagram

Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.

I have entered these Ginger Date Hot Cross Buns to the March Tea Time Treats Linky Party hosted by The Hedge Combers and Lavender and Lovage

Cherry Bakewell Hot Cross Buns

Easter is nearly here and with it the traditional Hot Cross Buns, which I absolutely love. However, after seeing Waitrose selling a variety of different flavours, I decided to take on the Cherry Bakewell Hot Cross Buns. Also, I’m very excited to say that this recipe is featured in The Guardian! See the end of this post for details.

I wanted to use the basic egg and milk enriched dough from my traditional Hot Cross Buns and experiment will cherries and almond flavouring.

As much as I absolutely love all things almond, especially flaked almonds, I decided to keep them out of these Cherry Bakewell Hot Cross Buns. I wasn’t sure how they would interact with the dough and I still wanted the buns to have a soft, pillowy, interior.

FF Cherry Bakewell Hot Cross Buns — Cherry Bakewell Hot Cross Buns

Playing Around With Flavours

Leaving out the almonds was a great decision. These Cherry Bakewell Hot Cross Buns are so light and very more-ish. Crunch would not have been a good thing!

Instead I used Sugar and Crumbs cherry bakewell icing sugar. Substituting it both for the honey in the dough mix and using it to glaze the buns, instead of apricot jam. This with the addition of some almond extract, gave the buns just the right hint of almond. The flavour is subtle and works so well with the fluffy, light bun.

Now for the cherries. I used both glacé and dried cherries. They both add their own flavour and pretty colour to these Cherry Bakewell Hot Cross Buns. The dried cherries also give a lovely chewiness, similar to that of raisins. While the glacé cherries add bursts of sweetness, similar to that of mixed peel (of which I am most definitely not a fan!).

Hot Cross Buns – Not Just For Easter

Over all these Cherry Bakewell Hot Cross Buns have been a huge hit in our home. So much so, that I can see myself making them all year round, although I’ll probably leave off the cross!

They are an utterly delicious bun, not dissimilar in taste to old fashioned, bakery, iced buns. Perfect toasted with butter, or eaten, as I did, just like an iced bun, with a lovely cup of tea.

Some Tips On How To Bake The Lightest Buns

If you haven’t made bread dough before, or used yeast in baking, please don’t be daunted by the prospect. Ensure the yeast you use is fresh. Yep, even fast action dried yeast, which is what we use in this recipe, loses its potency. So if you have yeast that’s been sitting in the cupboard for more than 6 months I really would recommend buying new.

I bake regularly enough to get through a tin of fast action dried yeast, every 2-3 weeks. It’s a regular on my grocery order. Don’t worry if all you can by is sachets, that’s fine as we weigh the yeast for this recipe.

Likewise with flour, you need good strong, white, bread flour. I buy mine from Shipton Mill via Amazon UK. It works out a lot cheaper than buying the best organic supermarket brand. That said, I’ve already mentioned that I bake a lot, so buy a good quality, organic if you can afford it, brand from the supermarket. All flour has a use by date, check yours.

The reason I have emphasised using fresh ingredients is, whilst this recipe is relatively easy, it can be heartbreaking to make a yeasted bun, only to find it doesn’t rise. So if you check everything before you start, you are much more likely to have a deliciously, positive outcome. Which is what we all want. Right?

Recipe: Makes 12 Cherry Bakewell Hot Cross Buns

For the buns

500g/1lb 2oz Strong White Bread Flour

140ml/ Scant 5fl oz Whole Milk – warmed slightly to body temperature

120ml/4.5fl oz Water – warmed slightly to body temperature

2 Large Free Range Eggs

1tbsp Cherry Bakewell Icing Sugar – or plain icing sugar

10g/1.5 Sachets Fast Acting Dried Yeast

10g Salt – I use Maldon

50g/2oz Unsalted Butter – softened to room temperature

100g/4oz Dried Cherries

75g/3oz Glacé Cherries – chopped into quarters

1tsp Almond Extract

For the crosses

50g/2oz Strong White Bread Flour

1/2tsp Almond Extract

50ml/2fl oz Water

For the glaze

50g/2oz Cherry Bakewell Icing Sugar – or substitute plain icing sugar plus 1/4tsp almond extract.

Hot water approx 50mls/2fl oz

Method: This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original, traditional hot cross bun recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making And Proving The Enriched Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Add both the milk and water to the bowl.
Next add both eggs, the icing sugar and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the dried cherries, glacé cherries and almond extract. Allow the bread maker to complete the dough cycle.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the dried cherries, glacé cherries and almond extract. Lower the dough hook and mix on medium speed for a further 5 minutes.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Cherry Bakewell Hot Cross Buns

Grease a large baking tray with butter – see Hot Cross Buns for full step-by-step pictures.

Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!

W Cherry Bakewell Hot Cross Buns — **Cherry Bakewell Hot Cross Buns** ready for their second prove.

Proving The Buns For The Second Time

Cover the buns with a clean tea towel and place in a warm, draught free place.
Leave until doubled in size.
While the buns are proving, make the flour paste for the crosses.
Add the water and almond extract to the flour and mix until you have a smooth paste. Place in a small, disposable piping bag and secure the top with an elastic band.

10 minutes before the buns are ready for the oven, preheat it to 220C/200C fan, gas mark 7, 425F.

Piping Crosses Onto The Buns

Snip the end off of the piping bag, so there is a small hole.
Pipe down each line of buns and then again across each line of buns.

Baking And Glazing The Cherry Bakewell Hot Cross Buns

Place the buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the bottom with your knuckle.
Remove the Cherry Bakewell Hot Cross Buns from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Make the glaze by adding the very hot water to sifted icing sugar and stirring until completely dissolved.
Brush the glaze over the buns whilst they are still hot.
Leave to cool until at least warm, before diving in and taking your first bite!

These Cherry Bakewell Hot Cross Buns may not have the traditional taste of the usual buns, but they are a complete and utterly delightful alternative!

For those people who are averse to raisins, sultanas or cinnamon, here is a bun they can thoroughly enjoy in the run up to Easter. In fact all year round.

Have you ever tried making hot cross buns?

Do you like the idea of the Cherry Bakewell Hot Cross Buns as an alternative?

I hope you have fun whatever you bake this Easter and also take a moment to consider what Easter really means, see Important Stuff.

If you have enjoyed these Cherry Bakewell Hot Cross Buns here are some more traditional recipes for you.

Hot Cross Buns

Wholemeal Hot Cross Buns

Ginger Date Hot Cross Buns

Whatever you make or bake over this Easter period, please pop a photo onto Twitter/Instagram? I love seeing your pictures and reading your comments.

Wishing you all a happy, safe Easter.

Sammie x

I’m thrilled to have my Cherry Bakewell Hot Cross Buns featured in The Guardian. To view the article by Stuart Heritage click on the link below.

https://www.theguardian.com/food/2021/mar/30/hot-cross-bun-bonanza-ten-brilliant-recipes-from-the-perfect-classic-to-prosciutto-and-parmesan

This recipe has been submitted to Baking Queen 74 for March’s Perfecting Patisserie.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please seek my Disclosure Policy.

Chocolate Monster Mini Egg Cookies

Since Easter is fast approaching I decided to take advantage of the range of chocolate eggs available and start my Easter baking with them. These Easter Chocolate Monster Mini Egg Cookies are the perfect large cookie. Soft, chewy, buttery cookies with whole Smarties mini eggs baked into the batter.

I am thoroughly enjoying the lead up to Easter this year. Especially as last year I was unwell and in hospital over Easter, see Living With Seizures which really sucked. Although I still have seizures every day, at least I am at home, with my family.

Baking An Easter Cookie Treat

Baking these Easter Chocolate Monster Mini Egg Cookies is a great way to share with our children, nephews, nieces, family and friends. I love seeing the excited look of anticipation. What has mummy baked today. Also, in spite of my health issues, it gives me real joy to see the pleasure a treat brings to someone else.

Smartie Chocolate Monster Mini Egg Cookies — Watch out, these Easter **Chocolate Monster Mini Egg Cookies** are very tempting!

As well as these delicious cookies, Smarties mini eggs have also made there way into Chocolate Mini Egg Brownies so I am definitely feeling the mini egg love this Easter!

I absolutely love Cadburys mini eggs and may well have polished of a packet or ~~three~~ whilst in hospital last year! They will feature in a recipe I have planned and can be used in this recipe, however the bright colours of the Smarties mini eggs really grabbed my attention. Especially as they keep their shape while baking, yet soften a little. Resulting in a combination that works beautifully in this Easter cookie recipe.

If you are a regular reader of this blog, you will know that I am a self confessed Cookie Monster. While I find no shame in admitting this, you should know this recipe makes 12 Easter Chocolate Monster Mini Egg Cookies. Absolutely perfect for cookie lovers like me!

Mindful of moderation

Due to their size these cookies are most definitely not a one bite and they’re gone. In fact I had one for my lunch today with a hot cup of tea and I have to say, I was one very happy bunny (see the Easter pun there 😉).

Obviously these are intended as a treat and that’s part of the reason I give so much of my baking away. It wouldn’t be very healthy if we ate all of every batch of say Marshmallow Frosted Mango Cupcakes that I bake.

So by sharing the love, I also share the calories, that are balanced out in our home with lots of fruit and vegetables.

Recipe: Makes 12 Easter Chocolate Monster Mini Egg Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt – I use Maldon

2 Packets Smarties Mini Eggs (2x100g) – alternatively Cadbury’s mini eggs also work well in this recipe

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F

Making the cookie dough

First of all, place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.

Smartie Monster Mini Egg Cookies — This is how light and fluffy the mixture should look now.

Sift in the flour, bicarb. and salt.
Add both packets of Smarties mini eggs
Fold all the ingredients together until you have uniform cookie dough.

Shaping the cookies

Using an ice cream scoop, scoop mounds of cookie dough onto baking parchment lined baking trays.

I place 4 scoops per baking tray as these cookies do spread.
With clean damp hands, use your fingers to press down and flatten the mounds.

Baking The Easter Chocolate Monster Mini Egg Cookies

Place the cookies in the preheated oven and bake for exactly 15 minutes.
Once baked the cookies will be golden but still very soft. Remove from the oven and let the cookies cool completely on the baking tray. The cookies harden on cooling.
When cold store in an airtight container for up to 5 days. There is no way that they ever last that long in our house!!

These Easter Chocolate Monster Mini Egg Cookies are utterly irresistible and so satisfying to eat, due to their size.

They are sure to be a hit with whoever you share them with.

If you have enjoyed making these Easter Chocolate Monster Mini Egg Cookies here are some more cookie recipes:

Golden Egg Chocolate Sponge Cake

Vanilla Mini Egg Nest Cupcakes

Chocolate Mini Egg Sponge Cake

Also if you make any of these, or my other recipes I’d love to know how you get on. Please leave a comment and/or post a photo on Twitter/Instagram? Because seeing your bakes really makes my day!

So, whatever you are making, baking and creating in your kitchens this Easter, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Also entered for the month of March Simply Eggcellent over at Belleau Kitchen

Chocolate Mini Egg Brownies

Finally, Easter is nearly here and the shops are filling up with all sorts of chocolate goodies. Including chocolate bunnies, Easter chicks and eggs in every size, shape and colour. So, to have some Easter baking fun I added colourful mini eggs in these Chocolate Mini Egg Brownies.

Using Smarties mini eggs with their bright colours means they show up well on top of the chocolate brown, baked brownies. Also, Smarties mini eggs are hidden within each brownie, keeping their shape once baked.

And each of these Chocolate Mini Egg Brownies are deliciously fudgey as you bite into them, with extra crunch and chocolate when you find a hidden egg.

Since our children were little we have made up an Easter egg hunt for them. Sometimes friends and cousins get involved too, now they are a bit older. Yet, what never ceases to amaze me is the sharing that happens after the egg hunt is finished.

As each child and sometimes adults, sit down with their spoils from the hunt and make sure that everyone has the same number of eggs. Because, I can never remember where they were hidden the numbers aren’t always even! So a good tip is to have a few eggs stashed in the cupboard, ready to even out the numbers so it’s fair.

And, if they do manage to find all of the eggs, you’ve got a secret stash of chocolate hidden away.

What Easter Means To Me

While I celebrate Easter for it’s true Christian meaning, see Important Stuff, I’ve never found being a Christian to be boring.

We certainly have lots of fun in our home and making these Chocolate Mini Egg Brownies, really is good fun! And, I had specific instructions from one daughter to make them larger than the Chocolate Fudge Brownie Bites and also to bake them with whole, Smarties mini eggs, hidden inside.

Each Chocolate Mini Egg Brownie is drizzled in white chocolate before topping with more Smarties mini eggs. Easter is most definitely not the time in our house, for chocolate restriction!

In fact I’m not sure there ever is an appropriate time for that, however that’s a whole different conversation!

Recipe: Makes 16 Chocolate Mini Egg Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

4 Large Free Range Eggs

225g/8oz Unsalted Butter

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Sea Salt – I use Maldon

4 Packets of Smarties Mini Eggs – 4 X 100g packets

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate – optional

Method: Preheat oven to 170C/150 fan, gas mark 3 1/2, 325F

Making The Brownie Batter

First of all, line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil
Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Set the chocolate aside to cool.
Into a separate bowl add the eggs, sugar and vanilla extract.
Whisk lightly to combine the ingredients.
When the chocolate has cooled to just warm pour it into the egg mixture slowly, while gently stirring.
Sift the flour, salt and bicarbonate of soda into the bowl and add two packets of the Smarties Mini Eggs.
Using a wooden spoon gently fold all the ingredients together.

Pour the brownie batter into the prepared tin.

Give the tin a couple of sharp taps against the worktop. This helps bring any trapped air bubbles to the surface.

Baking The Brownies

Place the tin into the middle of the preheated oven and bake for 35-40 minutes.
Halfway through the baking time carefully tap the tin against the oven shelf, this helps the brownies stay fudgey and not rise, like a cake.
The brownies are baked when the outside edge has set and the top has the familiar, sugar cracked look. There should still be a bit of wobble at the centre.
As soon as they are baked remove the tin from the oven and allow the brownies to cool in the tin.

Once cooled remove the brownies from the tin and peel away the sides of the foil.

Decorating The Easter Brownies

First of all break up the white chocolate and place into a heatproof, microwaveable bowl.
Zap in short 20 second bursts, stirring after each heating period.
When the chocolate has almost melted, remove and keep stirring until completely melted.
Using a teaspoon drizzle half of the chocolate over the brownie slab.
Next add as many Smarties mini eggs as you dare, the melted chocolate will help them stick.
Now drizzle the other half of the white chocolate over the eggs and brownie.
Leave to set in a cool place.

As soon as the chocolate has set cut the large brownie into quarters. Continue, cutting each quarter into quarters and you will have 16 delicious Chocolate Mini Egg Brownies!

Use a palette knife to remove each fudgey brownie from the foil.
Store any spare brownies in an airtight container for up to 5 days, however, there’s no way they’d last that long in our house!

I like to serve these Chocolate Mini Egg Brownies with a few extra eggs, so that everyone can have the same number of eggs on top of their brownie. While watching their surprise when hidden mini eggs within the brownie.

And so, whatever your plans this Easter, I hope that you take a minute to remember the reason it is celebrated?

Jesus gave His life that we may all know Him, true forgiveness, unconditional love and peace. With Him life may not be perfect, but the journey is much easier.

If you’ve enjoyed these Easter Chocolate Mini Egg Brownies then you may like these recipes too:

Golden Egg Chocolate Sponge Cake

FF Chocolate Mini Egg Brownies — Golden Egg Chocolate Sponge Cake

Chocolate Mini Egg Sponge Cake

Mini Egg Millionaires Shortbread

Baking for any special occasion always feels like a treat to me. Especially with family wandering in and out of the kitchen, snatching nibbles of this and that. Ultimately, this time of year reminds me of Jesus and the family, his disciples, that He too surrounded Himself with. So important was family to Him that He asked His disciple John to take care of His mother, while hanging on the cross. And if family is important to Him, then it is also important to me.

Whatever you are making, baking and creating in your kitchens this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Entered for March We Should Cocoa over at Tin and Thyme and Lancashire Food

Redcurrant Jelly Glazed Roast Lamb

Finally, Easter Sunday is nearly here and this year we are celebrating with a Redcurrant Jelly Glazed Roast Lamb Leg. A twist on the traditional dish of roast Lamb that is usually served for the big Easter Sunday roast. And what a beautiful centrepiece the glazed lamb makes for an Easter table.

Roast leg of lamb sliced with a glaze poured over, surrounded by golden roast potatoes all on a white platter. — Redcurrant Jelly Glazed Roast Lamb

So, to ensure a great lamb roast I always turn to my favourite Organic meat supplier Graig Farm Organics. And, to date, I have been buying meat from this Welsh organic farm for almost three years. Most importantly, the quality of the meat is consistently excellent. Because, Graig Farm is a place where animals are reared using traditional methods and looked after with care and respect.

Finally, all Graig Farm‘s meat and poultry reflect the time and care that is put into raising and caring for their livestock. Resulting in a product that it is always utterly delicious, full of flavour and cooked properly, is the best meat I have ever tasted!

Because a lovely friend had given me a jar of homemade Redcurrant Jelly I knew it would work perfectly as a glaze on this roast leg of lamb. And trust me, if you enjoy a glazed Ham at Christmas, you will love this Redcurrant Jelly Glazed Roast Lamb!

Since British Bakeware gifted me this Oval Roaster with lid, a recent addition to their range of British manufactured bakeware, it’s size and shape perfectly fitted the Lamb Leg, used in this recipe. And, you will see, it was the perfect size.

So we have British organic meat roasted in a British manufactured roaster!

Recipe: Redcurrant Jelly Glazed Roast Lamb serves 6 generously

2kg/4.5lb Leg of Lamb – trimmed and tied

1 Onion

Few Sprigs of Rosemary

3tbsp Redcurrant Jelly

Sea Salt – I use Maldon and freshly ground Black Pepper

Method: Preheat oven to 150C/130C fan, gas mark 1-2, 300F

Preparing the leg of lamb

First of all take the lamb out of the fridge 1 hour before cooking.
Remove all packaging and pat dry with kitchen towel
Place the lamb in in a roasting tin that is just big enough.

GF Redcurrant Jelly Glazed Roast Lamb — This roasting tin is a perfect fit for the leg of lamb.

Make incisions through the skin of the lamb with a sharp knife.
Poke small sprigs of rosemary into these holes.
Sprinkle over sea salt and freshly ground black pepper.

Also, cut up one onion and place under the leg of lamb.
Either place a lid on the roasting tin, or cover with foil, ensuring the foil doesn’t touch the lamb.

Roasting the lamb

Place in a preheated oven and cook for 4 1/2 hours.

Most importantly, ensure the leg of lamb is basted a couple of times while roasting. Take the tin out of the oven and place on a sturdy, heatproof trivet. Next, carefully remove the foil or lid and use a large spoon to scoop and pour the meat juices over the joint. Finally replacing the foil or lid before placing it back into the oven.
After the cooking time has elapsed remove the roasting tin from the oven.
Increase the oven temperature to 200C/180C fan, gas mark 6, 400F.

Applying the Redcurrant Jelly glaze

First of all, remove the lid or foil from the roasting pan.
Spoon the Redcurrant jelly all over the roast lamb, using the back of the spoon to spread the glaze.

Leave the lid or foil off and place the roasting tin back into the lowest part of the oven. Also, this will free up the top of the oven for crunchy roast potatoes!
Roast the lamb for a further 20-30 minutes, until the glaze has become deliciously dark and sticky.
Finally, when cooked, remove the roasting tin from the oven.

Resting and serving the lamb

Remove the Redcurrant Jelly Glazed Roast Lamb from the tin, set on a platter, cover in foil and leave to rest for 30-40 minutes. Doing so will leave plenty of time to finish cooking the crunchy roast potatoes and other vegetables.
Before serving remove any string.
Finally, serve the delicious lamb on a platter surrounded by delicious, golden roast potatoes, with a side dish of freshly steamed vegetables.

Personally, there is nothing that says celebration to me more than a beautiful roast, on a platter, in the centre of the table.

And also, as Christians, on Easter Sunday we remember the resurrection of Jesus Christ, from the dead. Because He offers new life to all who seek Him, see Important Stuff for more information. And His resurrection is, most certainly, worthy of celebrating

Roasted lamb leg, sliced and surrounded by golden, roast potatoes on a white platter. — Redcurrant Jelly Glazed Roast Lamb

Spring as a season heralds the beginning of new life.

Finally, Winter has passed and as blossom appears on the trees and birds build nests for their eggs, let’s take a moment to consider what a wonderful and beautiful world we live in.

Do you celebrate Easter?

If you have enjoyed this Redcurrant Jelly Glazed Roast Lamb, you may like to try these:

Slow Roasted Lamb Shoulder

Lemon Thyme Roast Chicken

Slow Roasted Cider Pork

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

All content, opinions and views are my own. I was not paid for this post. Please see my Disclosure Policy.

Springtime Vanilla Cupcakes

Wednesday this week was a truly dreary, dark and very cold day. All types of weather threw themselves at the ground; hail, snow, rain, sleet and it was windy too. Especially as it is March, I want to see evidence of Spring. Most of all flowers and lambs. Finally, I an attempt to cheer us all up I made these very pretty and extremely delicious Springtime Vanilla Cupcakes.

So, does the image of pink, raspberry buttercream topped cupcakes, adorned with large daisy flowers and butterflies cheer you up?

FF Springtime Vanilla Cupcakes — Springtime Vanilla Cupcakes

While the weather was so chilly and dreary, I was also feeling a little blue too, having just received news that a very close friend is extremely poorly. And so baking these cupcakes was therapeutic on both counts.

Do you find baking relaxing?

Springtime Vanilla Cupcakes

Using Naturally Flavoured Icing Sugar

Although these are called Springtime Vanilla Cupcakes, which is true, the cake part is flavoured with Nielsen – Massey Vanilla Extract, for the buttercream I have used a favourite flavoured icing sugar.

Sugar and Crumbs sell an amazing range of naturally flavoured icing sugars. While making my Raspberry Ripple Cupcakes I used their Raspberry Ripple flavoured icing sugar. Since the day that last cupcake was eaten, in Kylie’s own words “I just can’t get you outta my head” I have wanted more. Especially more of the delicious tasting buttercream and more cupcake to swirl it onto!!

And so these Springtime Vanilla Cupcakes were the perfect excuse to indulge my passion again.

Importantly, this time I wanted to leave the option of using flavoured buttercream as a choice. Also, if you do buy some flavoured icing sugar, you can choose to make the buttercream any flavour you want. Especially, as the vanilla sponge goes well with any flavoured frosting. Alternatively, if you want to stick with vanilla buttercream that tastes awesome as well.

Personally I think the pink icing, along with the decorations, really set these cupcakes apart. Although ‘Springtime’ was at the forefront of my mind whilst creating these beauties, with Mother’s Day being this coming Sunday, they would also make a perfect gift for any Mum.

Recipe: Makes 18 Large Springtime Vanilla Cupcakes

For the Cake:

175g/6oz Caster Sugar

175g/6oz Unsalted Butter at room temp.

1tsp Vanilla Bean Paste – or you can substitute for Vanilla Extract

3 Large Free Range Eggs

3tbsp Milk – whole or semi skimmed

175g/6oz Plain White Flour

1.5tsp Baking Powder

1/8th tsp/pinch of Salt – I use Maldon

For the Buttercream:

350g12oz Icing Sugar – I used 250g Sugar and Crumbs Raspberry Ripple flavour and 100g/4oz Plain Icing Sugar. (Confectioners Sugar)

175g/6oz Unsalted Butter

Pink Food Colour – I used Wilton pink food colouring gel (available from cake decorating shops, Amazon and similar from Lakeland UK)

2tbsp Very Hot Water

Dr Oetker rice paper daisies, various sprinkles (available from most supermarkets)

Rice paper butterflies – from Amazon

Method: Preheat the oven to 170C/150C fan oven, gas mark 3, 325F

Making The Vanilla Cupcake Batter

First of all, line 2 cupcake tins with 18 muffin or deep cupcake cases – the ones I used were a Christmas present from Lakeland.
Into a large bowl add your butter and sugar.
Whisk or beat until pale and creamy – approx 5 minutes.
Add 3 eggs, milk and Vanilla Bean Paste.
Sift into the bowl the flour, baking powder and salt.
Note: This is called the all-in-one method.
Whisk or beat until all of the ingredients are combined – take care not to over mix and this will make the cupcakes tough, not light and springy.
Place a heaped dessert spoonful of cake batter into each cupcake case.

NM Springtime Vanilla Cupcakes — **Springtime Vanilla Cupcakes**

Baking The Vanilla Cupcakes

Place the cupcakes into the oven and bake for 20-30 minutes,
The cupcakes are baked when they have risen and are a golden colour. They should spring back when pressed lightly on the top.
As soon as the cupcakes are baked remove from the oven.

Allow to cool completely before icing.

Making The Pink Buttercream

Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Add the 2 tablespoons of hot water.
Add the food colouring, I use a cocktail stick and simply insert the tip into the food colouring gel and then add to the bowl.
Start slowly, whisking the buttercream ingredients until light, creamy and uniform in colour.

Fit a piping bag with a large star tip.

Piping Swirls Of Buttercream On To The Cupcakes

Place the icing bag into a tall sturdy container, I use a jug.
Use a spoon or spatula, fill the icing bag with all of the buttercream.
Practise on a plate, if piping for the first time.
Squeeze the bag so that all the buttercream is together.
Keep an even pressure with one hand squeezing the bag and using the other hand to guide the piping tip, pipe swirls onto the cupcakes.

Finally add the decorations.

Gifting Springtime Vanilla Cupcakes

Because I like giving the food I make away, I bought some cupcake pods, little plastic containers, perfect for holding one cupcake in and a great way to give individual cupcakes away as a gift. Since they were from Amazon and work out to about 10 pence per pod. Also, they can be washed up and used again, which is great recycling and means you can share even more cupcakes with others!

Since piping the swirls onto the cupcakes gives them a beautiful, professional finish. means use whatever cupcake toppers and sprinkles that you have to hand. The beauty of these Springtime Vanilla Cupcakes is that they are individual to your own sense of taste and style.

If you like the Springtime Vanilla Cupcakes you will love these recipes:

Vanilla Bean Cupcakes

Raspberry Ripple Almond Cupcakes

Strawberry Sweatheart Cake

Strawberry Sweetheart Cake swirled with roses and sprinkled with love

So, enjoy baking and experimenting with piping different swirls!

Sammie xx

No part of the post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Wholemeal Hot Cross Buns

Is there anyone who doesn’t enjoy a hot, toasted and buttered Hot Cross Bun, in the run up to Easter? While my previous post shows you how to make the regular version I wanted to make a wholemeal version. Because some people, for various reasons, can only eat 100% wholemeal bread. Since they shouldn’t have to miss out on all the Easter food fun I developed this recipe for 100% Wholemeal Hot Cross Buns.

Almost everyone can enjoy these Wholemeal Hot Cross Buns, eaten as they are or split and toasted with a light spread of butter. While, the added beauty of these buns is the spicy, cinnamon aroma, filling the house as they bake and then again when they are toasted. Also these buns are packed full of fibre. So, they are tasty and good for you!

While I toasted a hot cross bun, there was a knock on the front door. Our postman had a parcel to deliver and as I stood there signing for the parcel, he revealed the smell of a toasted bun was making him hungry!

Most importantly, making Wholemeal Hot Cross Buns is as straightforward and easy as for the regular ones. While switching the flour from strong white bread flour, to 100% wholemeal flour, not bread flour, I also upped the yeast content and with a few more tweaks, these gorgeous buns were made.

Why The Cross On Top Of The Bun?

The cross on top of the bun, is there to symbolise and remind us of The Cross on which Jesus died. Two days later His tomb was empty, He had risen from the dead, surprising many people, including some of His own disciples. So, the small symbol of a cross on a bun, reminds us that Jesus came for a reason. To love the unloved, to heal the sick, to befriend those that society cast out. And remember, within His followers, one was a tax collector and the other a prostitute!

So, amidst all the chocolate and bunnies, lovely though they are, take a moment to remember you are loved.

In the bible the book of John chapter 3 verse 16 says:

“For God so loved the world, that He gave His only Son, so that who so ever believes in Him shall not be lost (perish), but have everlasting life.”

One small verse packs quite a powerful punch. You and I are the who so ever. Whether you believe or not, know that you are loved. Regardless of your circumstances and the life you have lived, you are loved more than you could ever imagine.

If you would like to know more, please read Important Stuff.

Now, time to show your body some love by making these Wholemeal Hot Cross Buns.

Recipe: Makes 12 Wholemeal Hot Cross Buns

For the bun dough

500g/1lb 2oz Wholemeal Flour (not bread flour) – I use Duchy Organic from Waitrose

160ml/scant 6fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

2 Large Eggs – I use free range

1tbsp Honey – I use runny honey

14g/ 2 Sachets Fast Acting Dried Yeast – I use Allinsons

10g/ approx 1.5tsp Salt – I use Maldon

50g/2oz Unsalted Butter at room temp. – plus extra for greasing the baking tray.

3tsp Cinnamon

150g/5oz Sultanas or Raisins

For the crosses:

50g/2oz Wholemeal flour

60ml/2.5fl oz Water

Apricot jam or honey to glaze approx 2tbsp

Method: This method is for use with a bread maker or stand mixer. Alternatively you can make these Wholemeal Hot Cross Buns by hand.

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Making The Wholemeal Bun Dough

First of all, add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the cinnamon and Sultanas. Allow the bread maker to complete the dough cycle.

As soon as the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the cinnamon and Sultanas. Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky, don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours. As soon as the dough has doubled in size it can be tipped out and shaped.

Shaping The Buns

Grease a large baking tray (40cm x 28cm x 2.5 cm) with butter.
Tip the dough out onto a lightly floured surface.
Shape the dough into a ball and weigh. Divide the weight by 12 and this will give you the weight of dough needed for each individual bun.
Alternatively, cut the dough in half and then cut each half into 6 even portions.

Cut the dough in half using a large knife or metal dough scraper.

Roll each portion into a ball. Tucking the seam at the bottom.

Cover with a damp cloth and place in a draught free place until doubled in size – approx. 1 hour.
While the buns are proving make the paste for the crosses. Mix the flour and water together in a small bowl and then spoon into a small piping bag or plastic sandwich bag.

As soon as the buns have doubled in size, snip the end off of the piping bag (corner of a sandwich bag) to leave a small hole.
10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan gas mark 7, 425F.
Pipe crosses on to the buns.

Baking The Wholemeal Hot Cross Buns

Place the buns into the middle of the oven and bake for 20 minutes.
The Wholemeal Hot Cross Buns are baked when they are a deep golden brown and sound hollow when rapped on the base with your knuckle.

As soon as the buns are baked remove from the oven and transfer to a cooling rack.
Place the apricot jam into a heatproof bowl and microwave for 20-30 seconds to melt.
Brush the warm buns with apricot jam using a pastry brush.
Leave to cool completely.

Wholemeal Hot Cross Buns ready to be shared with loved ones!

Split in half, toast and spread with butter or eat as they are.

Store in an airtight tin for up to 3 days. Freeze in an airtight container for up to one month.

If you have the capacity, why not bake a double batch of these delicious Wholemeal Hot Cross Buns and give some away?

If you enjoyed this recipefor Wholemeal Hot Cross Buns you may also like these: then you may want to take a look at these:

Extra Fruity Hot Cross Buns

Ginger Date Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Easter is a time when our family comes together and celebrates the resurrection of Jesus Christ our Saviour. And sitting together, around the table, giving thanks before a meal is important. Giving thanks for the food we share and the provisions we have however is not only for Easter. Rather, it is an important daily practise in our lives. So is sharing the love that Jesus shows us. Whether it be through words, or more practically. And that is why I am so passionate about sharing food outside of our normal circle on this blog.

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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