It's been a cookin' Easter!

Well, Easter is just about over and I have not stopped cooking!  In a good way, but non-stop!

Good Friday was with the MiL so I escaped having to do anything very much.  But on Easter Saturday I made fresh tagliatelle, Easter cupcakes, blueberry tart and porcini sauce.  All the aforementioned have been cited on my blog before so I won't bore you with the details, but it was all go in the kitchen!

On Easter Sunday we said Hallelujah!  To Ms Lisa Faulkner.  I made her roast leg of lamb with garlic and rosemary, her mint sauce, her Nanna's nut roast and her creme brulee.  All were mighty fine and scoffed with much enthusiasm, although the mint sauce wasn't very minty...more of a hollandaise, so next time I shall step up the mint!

Before

After

It never gets as much 'press' as Christmas but actually, on the cooking front, it is almost as busy really!  A big fat roast, guests to entertain and feed plus egg hunts to organise.

I also broke my Lentian fast of 'no wine in the week' with the most gorgeous bottle of white burgundy.  Heaven...

I hope you all had a lovely Easter weekend; shame about the weather!

Easter Cakes

These gorgeous little cakes are the Easter version of my usual vanilla cupcakes. The recipe is simple, and always makes moist, tasty sponge and creamy icing - they taste divine, I promise!

To make the cakes (about 12-18 depending on case size!):

Mix 80g softened unsalted butter, 280g caster sugar, 240g plain flour, 1tbsp baking powder and 1/4 tsp salt in a mixer until like breadcrumbs.  In a separate jug mix together 240ml full fat milk, 1/2 tsp vanilla essence and 2 large free-range eggs.   With mixer on a slow speed, gently add the milk mixture to the dry mix until blended then give it a quick whizz until the batter is smooth.  

Pour the batter into muffin/cake cases, about 2/3 full.  Bake for about 12-15 mins at 190ºC (170ºC fan oven) but do check according to how your oven bakes!  I turn my trays around halfway through for even baking, but that's up to you.

Cool on wire rack.

To make the icing:

Mix 500g icing sugar with 160g softened unsalted butter until like breadcrumbs.  Slowly add a mix of 55ml of whole milk and 1/2 tsp vanilla essence.  You can add a drizzle more milk if you like - find the consistency you want.  When the cakes are cool, pipe a swirl of icing on top.  I like to use the Mr Whippy nozzle, but again - up to you!  Decorate with Smarties mini eggs - these are bright and shiny and look great on these cakes.

Eat, enjoy and impress your friends.  Well, your friends' kids anyway!