Celebrate Easter Sunday with some delicious treats and tasty Easter desserts. There are a variety of wonderful Easter dessert recipes from which to choose depending on your family’s tastes, the number of guests at your event, etc. All of the following Easter desserts are perfect to serve after a delicious brunch or Easter dinner!
- 5 pieces preserved stem ginger in syrup, chopped
- 2 tbsp ginger syrup (from the jar of stem ginger)
- 1 tsp ground ginger
- 1 tsp grated fresh root ginger
- 6oz butter (softened)
- 6oz golden caster sugar
- 3 large eggs (at room temperature)
- 1 tbsp molasses syrup
- 8oz self-raising flour
- 1 tbsp ground almonds
- 2 tbsp milk, at room temperature
- 8oz icing sugar (sifted)
- Juice from 1 lemon
Whip the butter and slowly add in the sugar. Cream for at least 5 minutes until the mixture becomes fluffy. Add the eggs one at a time and whip for a minute or two after each. Gently stir in the molasses. (“Folding” will achieve the best results.) Add the flour and ground ginger, followed by the almonds, root ginger, and stem ginger. Bake in a greased baking pan for 40-50min at 325F. If you use an extra deep pan to get the look of the cake pictured above you may need to adjust your baking time and temperature.
Combine the two ingredients for the icing. You should get a nice thick texture. Allow the cake to cool before pouring the icing over the top. Decorate with candy and present on an Easter cake stand!
- ½ cup cake flour
- ½ cup yellow cornmeal
- 1 tsp. baking powder
- 1 stick (4 oz) unsalted butter – softened
- ¼ cup almond paste
- ½ tsp pure vanilla extract
- 1 ¼ cups confectioners’ sugar
- 4 egg yolks
- 2 eggs
- ¼ cup sour cream
First, pour the cake flour, cornmeal, and baking powder into a medium sized bowl. Whisk together, then set it aside. In a separate bowl, add the butter and almond paste. Mix together with a stand mixer for about three minutes on high until the mixture is smooth. Then, reduce the speed to low and add in the vanilla extract and confectioners’ sugar. Continue to mix until it is light and fluffy. One at a time, add in the egg yolks and whole eggs while the mixer is on high speed. Reduce it back to medium speed and add in the sour cream. Then, add in the flour mixture from the first bowl and mix it slowly. Next, butter and flour an eight inch round cake pan. Pour the batter into the cake pan and smooth the surface with a spatula. Bake at 350 degrees for about 35 minutes on the lowest oven shelf. Once the cake has cooled, dust with confectioners’ sugar.
- 1 cup unsalted butter – softened
- ½ cup light brown sugar
- 2 egg yolks
- 2 cups all-purpose flour
- Chopped nuts and colored sugars
- Raspberry jelly or chocolate frosting
In a large bowl, whisk the butter, brown sugar, and egg yolks until well mixed. Gradually add in the flour. Once mixed, roll the dough into balls that are about one inch in diameter. Coat each one with either nuts or sugar crystals. Place on an ungreased cookie sheet and place a well into the middle of each cookie using a water bottle cap. Bake for 10 minutes at 350 degrees or until firm. Let cool and then drop ½ teaspoon of jelly or frosting into the center of each cookie.
Easter Egg Cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 2/3 cup margarine – softened
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¼ cup milk
- 24 small chocolate eggs – unwrapped
- Green food coloring
- Vanilla frosting
- 24 Cadbury mini eggs
Mix flour, baking powder, and salt together in a bowl, then set aside. In a large bowl, mix the margarine, brown sugar, and white sugar until it is fluffy. Beat in the eggs one at a time. Then, add the vanilla extract and then add the flour mixture. Stir just until it is incorporated. Fill 24 muffin cups with paper liner, then pour in the mixture to fill 1/3 of each cup. Place a chocolate egg in the center of each cupcake and then top off with the remaining batter until the cups are 2/3 full. Bake the cupcakes at 350 degrees for 18 minutes. In a small bowl, pour in some coconut and add a few drops of green food coloring. Mix until the coconut is fully coated. Once the cupcakes have cooled, frost them with vanilla icing. Then, sprinkle the green coconut on top to look like grass and then place a Cadbury mini egg in the middle.
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