Tasty Easter Recipes To Try At Home

At Thomas Alexander Homes, we’re not just passionate about building homes and new communities – we also love: 

• making memories with our families, and
• chocolate!

So, with Easter just a few days away and the school holidays in full swing, we thought we’d share one of our favourite chocolatey baking recipes for you and your little ones to try at home! We’ve even included a vegan option so nobody misses out!

Chocolate and Mini Egg Cupcakes.

Quick, simple and delicious, these Easter-themed treats are great to make with kids!

Ingredients.

To make approximately 18 cupcakes, you will need:

• 115g unsalted butter (softened)
• 115g caster sugar
• 2 eggs
• 115g self-raising flour
• 1 tbsp cocoa powder
• 0.5 tsp baking powder

For the buttercream, you will need: 

• 85g unsalted butter (softened)
• 2 tbsp whole milk
• 1 tbsp cocoa powder
• 225g icing sugar
• Mini chocolate eggs

Begin by preheating your oven to 190°C (170°C fan, gas mark 5), then line a cupcake/muffin tin with cases.

Next, mix together the cocoa powder, flour and baking powder together and sift into a mixing bowl, then add the remaining ingredients and beat with a wooden spoon until well mixed.

Spoon the mixture into the cases in the cupcake/muffin tin, then bake on the oven’s middle shelf for 15 – 20 minutes, until cooked throughout and springy to the touch. Set aside on a wire tray to cool.

For the buttercream, simply combine all the ingredients in a mixing bowl and beat until smooth, then spread or pipe over the cupcakes and decorate with mini eggs to finish!

Top Tip – if you’re in a rush, save time by buying plain cupcakes from the supermarket instead of baking them, then just let your kids go wild with the buttercream and mini egg decorations!

Vegan Chocolate and Mini Egg Cupcakes.

Ingredients.

To make approximately 20 vegan cupcakes, you will need:

• 350ml unsweetened soya milk
• 1 tbsp apple cider vinegar
• 330g caster sugar
• 100g dairy-free spread
• 300g plain flour
• 1 tsp bicarbonate of soda
• 80g cocoa powder
• ½ tsp instant coffee granules
• ½ tsp salt

For the vegan icing, you will need: 

• 75g cocoa powder
• 500g icing sugar
• 100g dairy-free spread
• 125g unsweetened soya milk
• Free-from mini chocolate eggs

First, preheat your oven to 180C/160C Fan/Gas 4, line a cupcake tin with cupcake cases, then whisk together the soya milk and cider vinegar in a jug and put to one side.

Next, cream the sugar and margarine in a large bowl with a whisk until soft and smooth, then set aside.

Sift the flour, bicarbonate of soda and cocoa powder into a bowl, then mix in the coffee granules and salt, ensuring there are no lumps.

Next, tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a spoon until loose, then spoon the batter into the cases, being careful not to over-fill.

Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch, then leave to cool in the tins.

To make the icing, sift the cocoa and sugar into a food processor, then add the dairy-free spread. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency, then use it to decorate the cupcakes and add some free-from mini eggs to serve!

And there you have it – two quick and easy recipes to keep the kids entertained and the tasty treats flowing this Easter. If your family has a go at making them, remember to show us your best (or worst!) efforts on our social channels!