Cadbury’s Mini Eggs Recipes For Easter

Wednesday 16th Mar 2022 |

 

As bakers across the nation get ready for the return of The Great Celebrity Bake Off 2022 next Tuesday, we’ve got some lovely recipes from the Cadbury Mini Egg Cookbook to help inspire to get creative in the kitchen this Easter!

Treat the family to these delicious Mini Eggs crowd-pleasers and you’re in for a smashing Easter!

Mini Egg Rocky Road

  

Makes 24 squares

Prep: 15 minutes

Chill: 2–3 hours

 

What you’ll need

  • 400g Dairy Milk chocolate, broken into squares
  • 150g digestive biscuits
  • 50g mini marshmallows
  • 90g Mini Eggs
 

The Mini Eggs provide the bumps in these rocky road bakes, but you’ll find making them a very smooth process. Enjoy biting into the yummy mix of chewy marshmallow, buttery biscuit and crunchy Mini Eggs after!

 

Method:

  1. Line a 30 x 20cm baking tin with baking parchment.
  2. Melt the chocolate in a large glass bowl in the microwave at 20–30 second intervals, stirring in between. Alternatively, place the bowl over a pan of gently simmering water.
  3. Put the digestive biscuits in a sealable plastic bag and bash with a rolling pin until you have a mixture of different sized pieces. You want to end up with some quite big crunchy pieces and not just crumbs.
  4. Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
  5. Transfer the mixture to the lined tin, pushing it into the corners and leveling the top. Push in the Mini Eggs, distributing them evenly throughout, and pressing down with a spatula or the back of a spoon.
  6. Chill in the fridge for 2–3 hours (or overnight) until set. Cut into 24 squares and store in an airtight container in the fridge.

 

Per square:

143 kcals

7g fat

4g sat fat

14g sugar

0.08g salt

Mini Egg Butterfly Surprise Cakes 

 

Makes 12 cupcakes

Prep: 20 minutes

Cook: 15–20 minutes

 

 What you’ll need

  • 100g low-fat light margarine
  • 100g soft brown sugar
  • 2 medium free-range eggs, beaten
  • 75g self-raising flour, sifted
  • ½ tsp baking powder
  • 25g cocoa powder
  • 1 tbsp skimmed milk
  • 12 Mini Eggs

Chocolate buttercream:

  • 50g butter, softened
  • 75g icing sugar plus extra for dusting
  • 1 tbsp cocoa powder
  • a few drops vanilla extract
  • 1 tsp skimmed milk
 

Like a butterfly emerging from a cocoon, these cupcakes contain their own lovely surprise! So get those aprons fluttering and make a Mini Eggs twist on a classic.

 

Method:

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Place 12 paper muffin cases in a 12-hole muffin tin.
  2. Beat the margarine and sugar together until light and fluffy. Beat in the eggs, one at a time. You can use an electric hand mixer or a food mixer.
  3. Sift the flour, baking powder and cocoa into the bowl and fold in gently. Slacken the mixture with the milk.
  4. Divide the mixture between the paper cases and bake in the preheated oven for 15–20 minutes until well risen and a thin skewer inserted into a cake comes out clean. Cool on a wire rack.
  5. Cut a shallow inverted cone piece out of the centre of each cake and place a Mini Egg inside the hollow. Set aside the cones.
  6. Make the chocolate buttercream: beat the butter and icing sugar until soft and creamy. Beat in the cocoa, vanilla extract and milk.
  7. Spoon into an icing bag fitted with a star nozzle and pipe a rosette on top of each cupcake to cover the Mini Eggs. Cut each cone in half to form ‘wings’ and place on top of the cakes. Dust lightly with icing sugar and serve. The cakes will keep well in an airtight container in a cool place for 3–4 days. 

 

Per cupcake:

177 kcals

9g fat

4.1g sat fat

17g sugar

0.3g salt

 

Mini Egg Chocolate Bird’s Nests 

  

Makes 12

Prep: 15 minutes

Cook: 5 minutes

 

What you’ll need

  • 200g Bournville dark chocolate, broken into squares
  • 25g butter
  • 2 tbsp golden syrup
  • 85g shredded wheat, crushed
  • 36 Mini Eggs     
These Mini Egg chocolate bird’s nests are so gorgeously crunchy and chocolatey. And they’re incredibly easy to make, so this is a recipe you’ll be calling on again and again.

 

Method:

  1. Line a 12-hole muffin tin with paper cases.
  2. Put the chocolate, butter and golden syrup in a heatproof bowl and suspend it over a pan of simmering water without letting the base touch the water. Stir gently until the chocolate melts and is smooth. Alternatively, melt in a microwave in 30-second bursts, stirring in between.
  3. Off the heat, stir in the Shredded Wheat until it’s thoroughly coated.
  4. Spoon the mixture into the paper cases to make little ‘nests’, and place 3 Mini Eggs in the centre of each one.
  5. Place in the fridge and chill for 1–2 hours until set solid. Store the nests in a sealed container in the fridge for up to 4 days. 

 

Per nest:

178 kcals

8.1g fat

4.5g sat fat

17g sugar

0.04g salt

 

Mini Egg Vanilla Cheesecake 

 

Serves 10

Prep: 25 minutes

Chill: overnight

 

What you’ll need

  • 300g light soft cheese
  • 150g 0% fat Greek yoghurt
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 1 sachet powdered gelatine
  • 4 tbsp hot water
  • 100ml double cream
  • 80g Mini Eggs

Ginger nut base:

  • 100g ginger nut biscuits
  • 25g butter, melted

 

One of the nation’s favourite desserts, this cheesecake is smooth and creamy in the middle and boasts a crumbly biscuit base. The crunch from the Mini Eggs really is the icing on this delicious cake.

 

Method: 

  1. Line the base of a 20cm loose-bottomed or springform tin with baking parchment.
  2. Crush the ginger nuts with a rolling pin and stir in the melted butter. Press down into the base of the lined tin and level the top. Chill in the fridge while you make the filling.
  3. In a bowl, beat the light soft cheese with the yoghurt, sugar and vanilla extract.
  4. In a clean, dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.
  5. Sprinkle the gelatine over the hot water and stir well. Leave for 2–3 minutes, stirring occasionally until completely dissolved and clear. Stir into the soft cheese mixture and then gently fold in the whipped cream.
  6. Place the Mini Eggs in a sealable plastic bag and smash them roughly with a rolling pin or meat mallet into medium and small pieces.
  7. Arrange most of the crushed Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill in the fridge overnight until set. Sprinkle with the remaining crushed Mini Eggs and serve cut into slices. 

 

Per serving:

204 kcals

9g fat

6.6g sat fat

14.8g sugar

0.4g salt

Mini Egg Easter Cake 

  

Serves 12

Prep: 25 minutes

Cook: 20–25 minutes

Chill: 1 hour

 

What you’ll need

  • 175g butter, softened
  • 175g soft brown sugar
  • 3 medium free-range eggs
  • 150g self-raising flour
  • 30g cocoa powder
  • 3 tbsp skimmed milk

Chocolate frosting:

  • 40g smooth peanut butter
  • 1 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 1 tbsp skimmed milk
  • a few drops of vanilla extract

Chocolate nest:

  • 100g Bournville dark chocolate, broken into squares
  • 85g shredded wheat
  • 12 Mini Eggs

 

The smooth frosting, moist sponge, and crunchiness of shredded wheat and Mini Eggs is such a mouth-watering combination that your friends and family will be asking you to make this cake year around.

 

Method: 

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease 2 x 18cm sandwich tins and line with baking parchment.
  2. Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time, adding a little flour with each addition to prevent it curdling. Sift in the flour and cocoa powder and mix on a low-speed until well combined. Add the milk and beat until smooth.
  3. Pour the mixture into the prepared tins and level the tops. Bake in the preheated oven for 20 minutes until well risen and a thin skewer inserted into the cake comes out clean. Leave to cool in the tins.
  4. Meanwhile, make the chocolate frosting: put all the ingredients in a small food processor or chopper and blend until smooth. Alternatively, beat with a hand-held electric whisk.
  5. Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover with the other cake and spread the rest of the frosting over the top.
  6. Make the chocolate nest: melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt in a microwave in 30-second bursts, stirring in between. Off the heat, stir in the shredded wheat until it’s well coated.
  7. Grease a 6cm bowl and line with cling film. Put the chocolate mixture in the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a ‘nest’. Chill in the fridge for 1 hour or until set hard.
  8. Peel off the cling film and place the nest on top of the cake. Fill with the Mini Eggs and serve. Store the cake in an airtight container and keep in the fridge for up to 3 days. 

 

Per serving:

343 kcals

18.7g fat

10.3g sat fat

21g sugar

0.2g salt

 

Mini Egg Easter Pavlova  

 

Serves 10

Prep: 25 minutes

Cook: 1¼ –1½ hours

 

What you’ll need

  • 4 large free-range egg whites
  • 200g caster sugar
  • 1 tsp white wine vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 300ml whipping cream
  • 1 tbsp icing sugar
  • 100g Dairy Milk chocolate, broken into squares
  • 30 Mini Eggs

 

This Easter-themed take on a lovely light dessert is a slow cooker, but good things come to those who wait. And with crunchy Mini Eggs and velvety Dairy Milk chocolate to add to the mix, it’s worth it.

 

Method: 

  1. Preheat the oven to 140°C/120°C fan/gas mark 1. Line a large baking sheet with non-stick baking parchment and draw a 23cm diameter circle on it.
  2. Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until the meringue is stiff and glossy. Whisk in the vinegar, cornflour and vanilla extract.
  3. Spoon the meringue onto the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.
  4. Cook in the preheated oven for 1¼ –1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.
  5. Gently remove the backing paper from the pavlova base and place it on a serving plate.
  6. Whip the cream and icing sugar until it stands in stiff peaks and spread over the pavlova.
  7. Melt the chocolate in a microwave in 30-second bursts, stirring in between, or in a bowl suspended over a pan of gently simmering water.
  8. Drizzle the melted chocolate in a zigzag pattern over the top of the pavlova. Decorate with the Mini Eggs and cut into slices to serve. Serves 10

 

Per serving:

298 kcals

16g fat

10.2g sat fat

32g sugar

0.1g salt

 

Mini Egg Skinny Carrot Cake 

 

Makes 16 squares

Prep: 20 minutes

Cook: 45 minutes

 

What you’ll need

  • 175g soft light brown sugar
  • 120ml sunflower oil
  • 3 medium free-range eggs, beaten
  • 225g carrots, grated
  • grated zest and juice of
1 orange
  • 175g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg

Creamy frosting:

  • 100g extra light soft cheese
  • 75g thick 0% fat Greek yoghurt
  • 1 tbsp icing sugar
  • grated zest of 1 orange
  • 16 Mini Eggs

 

We can’t guarantee these creamy cupcakes will help you see in the dark, but they’re succulent enough that they’ll certainly be coming back for more.

 

Method: 

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line with baking parchment.
  2. In a food mixer or food processor, beat together the sugar, oil and eggs until well blended. (Alternatively, beat in a large mixing bowl with an electric hand mixer.) Beat in the grated carrots and orange zest and juice.
Lastly, sift in the flour, baking powder and spices and mix together thoroughly.
  3. Pour the cake mixture into the lined cake tin and smooth the top. Bake in the preheated oven for 45 minutes, or until well risen and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin.
  4. Make the creamy frosting: put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until well blended and smooth.
  5. Spread the frosting over the cake and cut into 16 squares. Place a Mini Egg on each square. Store in a sealed container in the fridge for 3–4 days. 

 

Per square:

192 kcals

9.3g fat

1.9g sat fat

15g sugar

0.1g salt

Meringue Mini Egg and Flake Nests 

  

Makes 12

Prep: 20 minutes

Cook: 2 hours

 

What you’ll need

  • 3 medium free-range egg whites
  • 150g caster sugar
  • 200g virtually fat-free fromage frais or 0% fat Greek yoghurt
  • 1 Cadbury’s Flake
  • 24 Mini Eggs

 

Crispy meringue topped with flaky chocolate and creamy fat-free yoghurt make for a yummy recipe that will melt in your mouth.

 

Method: 

  1. Preheat the oven to 110°C/90°C fan/gas mark ¼. Line 2 baking trays with baking parchment.
  2. In a clean, dry bowl, beat the egg whites until they stand in stiff peaks. Beat in the sugar, a little at a time, until the whites are really glossy.
  3. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 12 x 5cm circles of meringue onto the lined baking trays. Pipe a ring of meringue around the edge to leave a hollow in the centre.
  4. Bake in the preheated oven for 2 hours or until the meringues are crisp. Leave to cool and then peel off the baking parchment.
  5. Fill the cold meringues with the fromage frais or yoghurt and crumble the Flake over the top to look like little nests. Fill with the Mini Eggs and serve.

 

Per nest:

104 kcals

1.4g fat

1.1g sat fat

15g sugar

0.02g salt

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