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Easter bunny and chick lemon biscuits.

4/6/2012

Instead of buying Easter eggs for my family I have decided to make some handmade gifts. After last year's disaster of making a Giant Creme Egg I decided to aim a little lower this year. First up are these Easter bunny and chick biscuits. My second gift will be blogged tomorrow or Easter Sunday.

I made these using the Biscuiteers basic biscuit recipe online here but I highly recommend buying this gorgeous book for the inspiration and tips on hot to ice. I found this made about 30 biscuits and I added the zest of one lemon.

The key to icing these biscuits is to outline the shapes first with a thick royal icing and then fill in with a slightly thinner mix. I just buy the royal icing sugar and add water. These would be really fun to make with children.

Does anyone have any good suggestions as to how to package and display a little set of these? Maybe a long box would be good?

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White chocolate and raspberry Easter cupcakes

4/2/2012

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I bought these absolutely gorgeous set of Peter Rabbit Easter cake decorations in Lakeland the other day. I just could not resist. My sister is away for Easter so I decided to make some early Easter cupcakes. The raspberries and lemon add a fruity and tart twist to the white chocolate chips.

You only get to see the design off the cupcake wrapper after you have finished the cake which is a bit of a shame but also a nice surprise!

Makes 10 -12 cupcakes

For the cupcakes
300g self raising flour
1 1/2 teaspoon baking powder
50g softened butter
80g sugar
100g fresh or frozen raspberries (keep a few back for the icing)
100g white chocolate chips
zest of 1 lemon
2 eggs lightly beaten
200ml yoghurt - plain or raspberry

For the icing
160g softened butter
500g icing sugar
1 tablespoon of milk
2-3 raspberries

Preheat the oven to 200C
Line a 12 hole cupcake tin.
Mix all the ingredients, apart from the raspberries and chocolate chips, together by hand or mixer until it forms a smooth batter.
Gently fold in the raspberries and chocolate chips.
Divide evenly between the cupcake cases.
Bake for 15 - 20 minutes
Cool in the tin and then turn out on a wire rack.
Whilst waiting for the cakes to completely cool, mix up the icing.
Either by hand or mixer, combine the sugar butter and milk until smooth. Add a couple of raspberries for flavour and colour.
When the cakes are completely cool use a large star nozzle to pipe the icing.

I am entering this into April's Teat Time Treats challenge hosted by What Kate Baked and themed as Easter. Do pop over there and join in!

I have been very busy the last few weeks and not around much to blog so I must confess this is my entry to March's no waste food challenge which was yoghurt. I hope you will forgive my late entry and if anyone else wants to enter I will except late entries!

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Easter inspiration

4/1/2012

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I'm sure I will be back with some Easter baking but just to get you in the mood here are a few foodie Easter photos. First up some past Easter bakes. Sorry that the photos are a little wobbly these were pre iphone and good digital camera.

Blue and yellow flower cupcakes

Easter biscuits from Heidelberg. Every shop in Heidelberg had an Easter display even the opticians and laundrette and these biscuits provide perfect Easter inspiration.