Easy Easter Cupcakes

Our kitchen is in a huge state of disarray; there are cupboard carcasses installed in some areas, piles of tools everywhere, no flooring, no sink, no worktops… but we do now have our range in and hooked up to the electric. Alas, still no gas connection, so we can’t use the hobs, but we can at least use the oven! With minimal space, utensils and bowls/pans etc, I needed a really quick and easy recipe to make my Easter bake this year. Enter these easy cupcakes; they’re simple lightly spiced sponges with loads of Mini Eggs added for Eastery goodness. Obviously Mini Eggs are seasonal, but Smarties or M&Ms would work just as well!

Death by Mini Egg Gateaux

When deciding what to make for Easter this year, the only thing I knew it needed to contain was mini eggs and chocolate. I couldn’t decide whether to make chewy chocolate cookies, rich chocolate sponge cakes or gooey chocolate brownies… so I though sod it. Why not just make all of it? And then, why not make all of it in one amazing, indulgent gateaux, overloaded with chocolate?! After all, that’s what Easter is really about, right? So this, my friends, is my wonderful creation: Death by Mini Egg Gateaux. A chocolate cookie base, topped with a chocolate sponge cake, finished with a thick layer of chocolate frosting and oodles of crushed mini eggs. Seriously bad for you. But totally worth it.

Mini Egg Blondie Pie

I came up with this idea whilst trying to decide what dessert to bake for after our Sunday Roast this weekend. I spotted a bag of mini eggs in the cupboard and instantly set about making them go further; traybakes are more of an afternoon cuppa bake, so I opted to turn a blondie into a pie. So here it is, my mini egg blondie pie.