The Princess and The Pickle have been busy baking Easter treats and here are a few ideas for using up some of the Easter chocolate (if it hasn't all been eaten already!)
White Chocolate Easter Cupcakes
We mixed together 150g butter, 150g caster sugar,
175g self raising flour, 3 eggs (beaten), 200g white chocolate (melted).
We then spooned the mixture into cases and baked for 20 minutes.
The icing was made using icing sugar, a little milk, pink food colouring and (more) melted white chocolate.
The finishing touches were made by melting (even more) white chocolate, adding food colouring, rice crispies, smarties, mini marshmallows & sprinkles and spooning into mini egg shaped silicone moulds. We also made some lollipops in the same way!
Creme Egg Cheesecake
You can either follow a recipe or cheat and use a cheesecake mix - either way this is still a delicious dessert!
Mix together 100g crushed digestive biscuits and 50g melted butter. Spoon into a tin lined with baking paper and chill while you prepare the cheesecake mixture.
Whisk together 500g cream cheese, 100g icing sugar, then fold in 200ml double cream.
Separate the mixture into two bowls and add yellow food colouring to one and crushed creme eggs to the other.
Spoon the mixture onto the biscuit base in a swirl pattern, smooth with a spoon and add halved creme eggs to the top, pressing them down slightly. Set in the fridge for an hour.
As if it needed to be any more indulgent, I topped it with sprinkles and flaked white chocolate!
Here's one we made today using mini creme eggs from our Easter egg hunt and topping with ice cream, marshmallows and sprinkles - yum!