I love Easter. It’s like a calmer version of Christmas but with more pastel colours, tulips and legs of lamb. Easter is Fred Astaire and Judy Garland singing about Easter bonnets. Easter is blues, pinks, yellows and purples; yellow and purple being the Cadbury colours, do you reckon that was deliberate?
While synonymous with gorging on chocolate Easter eggs, for me it’s more about feasting on traditional Easter bakes like hot cross buns and simnel cake. It’s also about having an eggstra (I’m sorry, I had to) special looking table to show off your Easter feast and there are so many accessories out there that you will want to get your hands on.
Here’s a round up of my favourie Easter accessories…
Grass Bunny (€8.50), Moss Cottage
Black & White painted eggs (€7 for a pack of 12), Moss Cottage
Easter Egg and Flowers wreath (€33.53), The Contemporary Home
Gold Cake Stand (£9.99), TK Maxx
Mrs Moore’s Vintage Store – Alice in Wonderland Teapot (€82), Amara
Floral Easter Egg Hunt arrow (€10.06), The Contemporary Home
Rabbit Egg Holder (€11), Paperchase
Patterned Teacup and Saucer set (€23.50), Next
‘Down the rabbit hole’ cupcakes
For an Easter bake, rather than going down the traditional route, try something that will bring smile to all faces young and old. These vanilla and chocolate egg cupcakes are super easy and super cute!
For the batter
140g caster sugar
140g self-raising flour
1 tsp vanilla extract
3-4 tablespoons whole milk
Galaxy Golden Eggs
For the buttercream
250g icing sugar
2 tbsp whole milk
Green food colouring
For the rabbit decorations
Set the oven to 180C and prepare a 12-hole tin.
For the batter, cream the butter and sugar. Separately, whisk the eggs and stir the vanilla extract into the eggs before adding to the butter and sugar bit by bit. If the mixture starts to curdle, add in a small bit of flour and continue until all the eggs has been combined.
Then fold in the flour and add in the milk. You should be left with a nice smooth, relatively runny batter. Fill the cupcake cases until they are 1/2 full. Then place one Galaxy golden egg in each and cover with more of the batter mixture until the cases are 3/4 full.
Pop them in the oven and set the timer for between 20 and 25 minutes. You’ll know yourself from the golden colour and smell once they’re done.
For the buttercream, cream the butter and beat together with the icing sugar. On a slow speed, pour in the milk and when combined, increase to a high speed. Then, add the dye to the buttercream, a few drops at a time until you reach the desired colour. Once the cupcakes are out of the oven and cool, pipe the icing onto the cupcakes.
Then for your little bunnies, shape the white sugarpaste until you have hemisphere. Roll a smaller ball of the white sugarpaste for the tail and make the feet by cutting out oval shapes from the rolled out fondant. To stick them on to the bigger piece, slightly dampen the surface and they will stick naturally. Then use a light pink sugarpaste to stick on a bit for the soles of the feet.
The final step is to find them a nice plate or cake stand and place them at the centre of your Easter table.
Happy Easter x