Easter enthusiasm knows no bars. It is one of the most colourful and fun-filled celebrations. With egg hunts and Easter bunnies, the day brings joy to the old and young alike. And more than anything else, it’s food that brings it all together. So let’s make your Easter spread is lacking nothing.
When hosting an Easter meal, go all out with the choicest recipes and most delectable desserts! We have a compilation of some lip-smacking Easter dessert recipes that can be made at home.
Sticky toffee banana bread
- 1 cup soft butter
- ¾ cup Castor sugar
- ½ cup Brown Sugar
- 3 eggs
- 2 ripe bananas, mashed
- ½ cup Plain Yogurt
- 200 gm All-Purpose Flour
- 2 tsp Baking Powder
- 6-8 pitted dates chopped
- ½ cup walnuts
For Toffee Sauce:
- Blend the butter with castor sugar and brown sugar using an electric whisk. Whisk until the mixture turns soft, light, and fluffy.
- Take another bowl and whisk eggs along with mashed bananas and plain yogurt. Now simply add this mixture into the butter mix and gently make a smooth mixture.
- Fold it in the flour and baking powder; once mixed smoothly, the next step is to add the walnuts and the dates.
- Take a baking mould and grease it using butter and dust the same with some flour. Add the cake mix into the baking mould.
- Preheat the oven to 180’C and add the cake mould to it. Bake for around 1 hour-1 hour 15mins. Finally, insert a toothpick into the cake; if the stick comes out dry, it means the cake has been cooked thoroughly. Allow the cake to cool naturally at room temperature.
- To make the toffee sauce use a heavy pan; add the brown sugar on high flame until it melts and turns liquid brown. Reduce the flame and slowly whisk in butter and stir gently. Now add some fresh cream to the mix. Heat it until it bubbles and is smooth and shiny. Transfer into another bowl and allow the toffee sauce to cool down at room temperature.
- Once cooled, pour the toffee sauce over the cake and garnish with sea salt flakes and walnuts.
Cupcake Easter Baskets
- ½ cup softened butter
- 1 cup castor sugar
- 1 egg
- 2 cups all-purpose flour
- Orange zest
- ¾ tablespoon baking powder
- ¼ tablespoon baking soda
- 2/3 cup buttermilk
- ¾ cup softened butter
- 150 gm cream cheese
- 3 spoons of castor sugar
- Vanilla essence
- ½ cup shredded coconut
- Chocolate egg candy
- Mix the egg along with butter and sugar and beat using a blender. Try to beat until the mix is soft and fluffy for the best results.
- Now in another bowl, mix the dry ingredients like flour, baking powder, baking powder, baking soda, and the orange zest.
- Now gently incorporate the dry ingredients into the egg and butter mixture to make a smooth and creamy mixture. Make use of buttermilk to ensure the mix is not very thick. Look for a ribbon-like consistency in the cake mix.
- Once the mixture is ready, use a muffin mould tray grease it with butter, and dust it lightly with flour. Add the cake mix to each cavity on the mould.
- Now, put the muffin tray in a preheated oven at 180’C for about 20-25mins. You can simply prick a muffin with a toothpick; if the stick comes out dry, it means the cupcakes are cooked. Allow them to cool.
- Beat the butter, cream cheese, and vanilla essence into a smooth, fluffy mix for the frosting. Add the castor sugar.
- Now gently cover the cupcake tops with the frosting. You can add food colour to make the cupcakes look attractive. Now Sprinkle some grated coconut for an added effect.
- Use fondant to create a basket handle-like effect and decorate with Easter candies.
Meringue shells with lemon curd
- 6 eggs, whites, and yolk separated
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of salt
- ½ cup sugar
For Lemon Curd:
- After separating the eggs into whites and yolks, ensure the egg whites are at room temperature. Now mix the vinegar, vanilla essence, cream of tartar, and a pinch of salt into the egg whites. Use an egg blender on medium speed and beat the mixture. Continue until the mixture turns soft and foamy.
- The next step is to very gently add sugar, just 1 spoon at a time, and beat at high speed to ensure the sugar is dissolved. Continue beating until the mixture gives you glossy peaks on blending.
- Use a pastry bag and insert a star-shaped tip into it. Add the meringue to the piping bag and gently pipe out approximately 3inches meringue discs on a baking sheet. Take care to shape the meringue into shells with space to add the lemon curd.
- Place the baking sheet on a baking tray. Bake in a preheated oven for 40-45 minutes. While the meringue is baking, use a heavy pan to add sugar, corn starch, and lemon concentrate with water whisked and cook until it is thick and has bubbles; cook for a couple of minutes on slow flame.
- Add eggs to the mixture and cook some more. Once it is ready, add lemon zest and leftover lemon concentrate and refrigerate after the mixture has cooled. Cool until it forms a curd-like consistency.
- Scoop out the lemon curd on the meringue shells. Top with whipping cream.
You would agree when we mention how surprising it is that these truly fancy-looking dessert recipes that taste divine can be prepared using readily available ingredients.
Try these recipes and ensure you earn the ‘Fancy Dessert host’ tag in your circle!