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Cadbury team up with Great British Bake Off winner Frances Quinn to bring us two delicious Easter recipes

By Burton Mail  |  Posted: April 15, 2014

Frances Quinn and the Cadbury Mini Egg and Sweet Mayo Bake

Frances Quinn and the Cadbury Mini Egg and Sweet Mayo Bake

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TO celebrate Easter, Cadbury has teamed up with Great British Bake Off winner, Frances Quinn, to create these egg-citing recipes for the whole family to enjoy.

Using delicious Cadbury Mini Eggs, these mouth-watering creations provide a great way to occupy your kids throughout the Easter holidays as well as wowing your friends and family.

Frances Quinn has brought out the best of sweet and savoury with these great ideas, adapting traditional recipes so you can put the fun back into baking.

So if you’re bored of normal cake recipes try out the delicious Cadbury Mini Egg and Chip Cake – a take on classic egg and chips, made in a cupcake using Cadbury Mini Eggs and biscuits.

Alternatively, fool your friends into thinking you’re serving an egg mayo sandwich by making a delicious, smooth and sweet-tasting ‘mayo’ from creme patisserie topped off with a selection of Cadbury Mini Eggs.

Great British Bake Off winner, Frances Quinn, said: "I absolutely love Cadbury and really enjoyed the chance to create some special Easter recipes. Cadbury Mini Eggs are a favourite of mine and are a classic addition to Easter cakes and recipe creations.

"I wanted to create a new spin to traditional Easter cakes by giving them a quirky feel and making them really fun! Baking these delicious mini recipes together is a great way to spend your Easter."

CADBURY MINI EGG AND SWEET MAYO BAKE

You will need:

For the Mini Loaf Cakes

100g slightly salted butter, softened


100g caster Sugar


2 large eggs, lightly beaten


½ tsp vanilla extract

100g self raising flour


For the Creme Patissiere-Egg Mayonnaise

3 large egg yolks

90g caster sugar

30g plain flour

1 tsp vanilla extact

300ml whole mik

100ml double cream

Extras

Packet of Mini Eggs

Fresh Mint

Method:

Pre-heat the oven to 170C, 150c Fan, Gas Mark 3.

Creme Patissiere-Egg Mayonnaise

1. Whisk the egg yolks, vanilla extract, sugar and cornflour together in a large bowl until pale and slightly thickened.

2. Heat the milk in a large saucepan pan and bring to the boil.

3. Remove from the heat and pour 1/3 of the milk into the mixture in the bowl and whisk together.

4. Pour this mixture back into the pan with the rest of the milk and return to a medium heat, stirring with your whisk all the time.

5. Once the mixture has thickened remove from the heat and pour into a clean bowl or wipe clean the one you were using with some kitchen towel.

6. Cover the surface of the mixture with some cling film and leave to cool.

Mini Loaf Cakes

1. Beat the butter, sugar and vanilla extract into a bowl to a lightly creamy consistency.

2. Slowly beat in the eggs, one at a time.

3. Sift and fold in the flour until you have a thick batter.

4. Transfer and divide the mixture into the 4 mini loaf cases.

5. Bake for approximately 10-15 minutes until light golden brown and a knife inserted into the centre of the cakes comes out clean.

6. Set aside to cool.

To Assemble

1. Place the mini eggs in a sandwich bag wrapped in a tea cloth and smash into big sized bits using a rolling pin.

2. Whip the double cream to thick peaks and softly beat the cooled creme patissierie. Fold through the cream till smooth.

3. Slice the cooled loaf cakes into slices approximately 3mm thick and spread over the egg mayonnaise mixture before scattering with some of the broken up mini eggs and chopped up mint leaves to resemble cress.

4. Leave as even open sandwiches or place another slice of cake on it's top and cut into triangles.

5. A grind of vanilla seeds can be added as an optional extra.

CADBURY MINI EGG AND CHIP CUPCAKE

You will need:

For the Cupcakes

100g slightly salted butter, softened


100g caster sugar


2 large eggs, lightly beaten


½ tsp vanilla extract

100g self raiing flour

10 mini eggs

For the Biscuit Chips


100g slightly salted butter, softened


100g caster sugar


1 large egg, lightly beaten½ tsp vanilla extract

200g self raising flour

For the Creme Patissiere-Egg Mayonnaise

(See recipe above for ingredients)

Extras

48 Mini Eggs

Method:

Pre-heat the oven to 170C, 150c Fan, Gas Mark 3.

Creme Patissiere-Egg Mayonnaise

(See recipe above for method)

Biscuit Chips

1. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract.


2. Sift and stir in the flour and mix to a fairly soft dough.

3. Turn onto a lightly floured surface and knead gently.

4. Cover or wrap the dough in cling film and chill for at least an hour or preferably overnight.

5. When ready, roll the dough out on a lightly floured surface to a few mm thick.


6. Cut into strips approximately 0.3-0.5cm in width with a knife or pizza cutter.

7. Transfer the biscuits on to a baking tray lined with baking parchment and bake in the oven for approx 5 minutes until the biscuits edges turn lightly golden in colour.

8. Once out of the oven leave the biscuit chips on the baking tray to cool.

9. When cool break the strips into chips approximately 3cm in length. Don't worry about being too exact as you are looking for chips in varying sizes!

Cupcakes

1. Line a 24 deep hole mini muffin/cupcake pan with 24 mini cupcake cases.

2. Place 10 mini eggs in a sandwich bag wrapped in a tea cloth and smash into bits using a rolling pin, set aside.

3. Beat the butter, sugar and vanilla extract into a bowl to a lightly creamy consistency.

4. Slowly beat in the eggs, one at a time. Sift and fold in the flour and then stir through the broken up mini egg pieces.

5. Divide the mixture into the cases and bake for approximately 5-10 minutes until light golden brown and a knife inserted into the centre of the cakes comes out clean.

6. Set aside to cool.

To decorate

1. Whip the double cream to thick peaks and softly beat the cooled creme patissierie.

2. Fold through the cream till smooth. Spoon or pipe on to the top of each cupcake. Insert approximately 5 biscuit chips followed by 2 mini eggs.

Iwona Zbierksa, senior brand manager for Cadbury Mini Eggs said: “We’re really pleased to be working with Frances to really show the great recipes you can create with Cadbury Mini Eggs.

"We wanted to show that Cadbury Mini Eggs are very versatile with many different ways of enjoying them, and what better way to spend the Easter holidays than some quality family time with your favourite chocolate?”

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