Delightful Easter Mini Egg Tray Bake Recipe
Easter is just around the corner, and what better way to celebrate than with a delicious and festive treat? This year, why not try your hand at making an Easter Mini Egg Tray Bake? It's easier than you think, and the results are guaranteed to impress.
Ingredients
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 100g milk chocolate, melted
- 100g mini eggs
- Chocolate buttercream (recipe below)
Chocolate Buttercream Ingredients
- 100g unsalted butter, softened
- 200g icing sugar
- 2 tbsp cocoa powder
- 2-3 tbsp milk
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4).
- Grease and flour large baking tray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the flour and baking powder, mixing until just combined.
- Stir in the melted milk chocolate.
- Fold in most of the mini eggs, reserving some for decoration.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Leave to cool completely in the tin before making the buttercream.
- To make the buttercream, beat together the softened butter and icing sugar until smooth. Add the cocoa powder and milk, beating until light and fluffy.
- Once the cake is completely cool, frost it with the buttercream. Decorate with the reserved mini eggs.
Tips & Variations
- For a richer flavour, use dark chocolate instead of milk chocolate.
- Add other Easter-themed sprinkles or decorations.
- Use different coloured mini eggs for a more vibrant look.
And what can you use to store these tasty Easter treats? Our beautiful Thornback & Peel - Blackbird & Bramble Square Cake Tin Set. This adorable set is perfect for baking and storing your creations.
Happy Easter!
