Easter Baking, Reimagined: Recipes to Try at Home This Season

Celebrate the holiday through a refined selection of bakes designed for sharing, savoring, and seasonal indulgence.

Mini Chocolate Delights - By Lina Stores chef Masha Rener

Makes 6

Ingredients:

• 150g dark chocolate (70% cacao)

• 150g butter

• 100g sugar

• 3 eggs

• 40g corn starch

• Pinch of salt

• Creme Fraiche and any jam to serve

Method:

• Melt the chocolate in the double boiler. Take it away from the heat once melted and add sugar, then mix together.

• Add one egg at a time and mix together. Then add starch and a pinch of salt, and combine everything.

• Put the dough in individual muffin paper cups or in a muffin tray and freeze for 4 hours.

• Bake in the oven straight from frozen for 10 min at 160 degrees.

• Serve with creme fraiche and jam of choice

• This dessert can also be served semi-frozen with whipped cream.

Bird Nest Easter Egg Cupcake - By Surender Mohan, executive chef of Jamavar and Bombay Bustle.

Carrot cupcakes - Makes around 20 cupcakes

Ingredients:

• 150g butter

• 100g sugar

• 100g egg yolks

• 50g milk

• 175g flour

• 15g baking powder

• 100g almond powder

• 250g grated carrot

• 1nos lemon zest

• 5g cinnamon powder

• 100g egg white

• 50g sugar

Method:

1. Cream the butter and the sugar until light and fluffy.

2. Add the egg yolks.

3. Add all the dry ingredients together.

4. Prepare meringue with egg white and sugar and fold in the above mix.

5. Fill the mixture in cupcake liners and bake it at 180 degrees celsius for 12 minutes.

Vanilla Cupcakes- Makes 20 cupcakes

Ingredients:

• 280g flour

• 6g baking powder

• 2 eggs

• 260g sugar

• 175g milk

• 260g oil

• 4g vanilla

Method:

• Mix well milk, oil, vanilla, sugar and eggs until the sugar dissolves.

• Add the flour and the baking powder and make a smooth batter.

• Fill the cupcake liners and bake at 180 degrees celsius for 12 minutes.

  
  

Vanilla and Chocolate Icing

Butter Vanilla Icing

Ingredients:

• 200g butter

• 100g icing sugar

• 5ml vanilla essence

Method:

• Cream the butter and the icing sugar until light and fluffy.

• Add the vanilla essence.

Butter Chocolate Icing

Ingredients:

• 200g butter

• 100g icing sugar

• 20g dark cocoa powder

Method:

• Cream the butter and the icing sugar sieved with cocoa powder until light and fluffy.

Chocolate Eggs

Ingredients:

• 200g white chocolate

• 4g colour as desired

Method:

• Melt white chocolate on a double boiler.

• Add the oil based edible colour and stir well to bring the temperature down.

• Line up Easter egg moulds and fill with the tempered coloured chocolate and let it set in the refrigerator.

• Arrange them and serve.