Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Your children will be amazed when they see these cute little cheeky chicks sitting atop their cupcakes. There’s not much effort involved, simply buy a box of fluffy chicks and mini eggs in your nearest bargain shop and add to the recipe below. As per usual, using duck eggs adds richness and lightness to the cakes.

Buns:
2 Clongill Free Range Duck Eggs, at room temperature
142g (5oz) of plain flour
¾ tsp baking powder
¼ tsp salt
170g (6oz) butter, at room temperature
200g (7oz) granulated sugar
1 tsp vanilla extract
114ml (4fl oz) buttermilk *

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

* If you don’t want to spend money buying a large carton of buttermilk which you may not use up, simply add ½ tablespoon of lemon juice or vinegar to 4floz of milk and leave to stand for 5 minutes.

Buttercream Icing:
115g (4oz) butter, at room temperature
200g (7oz) icing sugar
1 tsp vanilla extract
1 ½ tbsp milk
Food Colouring

Nests:
60g (2oz) plain chocolate
60g (2oz) milk chocolate
60g (2oz) butter
2 tbsp golden syrup
85g (3oz) mixture of Cornflakes, Shredded Wheat and All Bran
Packet of Mini Eggs
Box of Fluffy Chicks

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Preheat the oven to 180Celsius (160C for fan assisted ovens), with rack in the centre. Line a muffin tin with paper cases.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. With mixer running, add in the duck eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.

With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour.

Divide the batter evenly between the baking cases (2/3 full). Bake until light golden brown and a toothpick inserted into the centre comes out clean (anywhere from 20 – 30 mins). Remove from the oven and leave the cupcakes in the tin for about 5 minutes, then remove and place on a wire rack to cool completely.

To make the buttercream icing, cream the butter with an electric mixer. Slowly add the icing sugar. Once they are well blended, add in the vanilla extract and milk. You can add more milk if necessary to get the desired consistency. Now, add in whichever food colouring you desire. Smear enough icing on each cupcake to cover the top, by simply using a spoon or spatula. No need for icing bags or nozzles in this recipe.

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Grease a 12 bun tin. A bun tin is not as deep as a muffin tin.
The nests are made by placing the broken up chocolate, butter and golden syrup in a heavy based saucepan and melting slowly. Place the cereals in a medium sized bowl. Once the chocolate mixture has completely melted, pour onto the cereals and mix well. Spoon onto the bun tin and with a small spoon, press down in the centre of each ‘nest’ to make a hollow. Place the tin in the fridge and allow to set. Then place atop the iced cupcakes and fill with chicks and eggs. Watch your children’s eyes light up when they see your handiwork!

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Pecan and Cinnamon Cake using duck eggs

Pecan and Cinnamon Cake using duck eggs

This lovely cake fills the house with a beautiful aroma while it’s baking. It’s also a very moist cake and is ideal to have with your morning tea or coffee.

2 Clongill Free Range Duck Eggs, at room temperature
115g (4oz) butter, at room temperature
200g (7oz) granulated sugar
250g (9oz) plain flour
2 tsp baking powder
230g (8 fl oz) sour cream
1 tsp vanilla extract
120g (4oz) chopped pecans or walnuts
60g (2oz) icing sugar
1 tsp ground cinnamon
30g (1oz) butter, melted

Preheat the oven to 175celsius (155c for fan assisted ovens). Grease and flour a 9 x 9 inch cake tin. Combine the flour and baking powder and set aside.

Pecan and Cinnamon Cake using duck eggs

Pecan and Cinnamon Cake using duck eggs

In a medium bowl, cream together the sugar, butter, and eggs until well combined. Add the flour mixture and beat until smooth. Finally, stir in the vanilla and sour cream. In a separate bowl, combine the nuts, icing sugar and cinnamon.

Spread half of the batter into the tin. Sprinkle half of the nut mixture on top, then spread the remaining batter on top of this, followed by the remains of the nut mixture. Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until the cake springs back to the touch.

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BLUEBERRY MUFFINS

March 15, 2010

Why eat shop bought muffins when you can rustle these up in a jiffy? Clongill Free Range Duck eggs are perfect for making muffins since they add lightness to the recipe…..plus, you get a blast of vitamin C from the blueberries which are just bursting with nutrients and flavour!
1 Clongill Free Range Duck Egg, [...]

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UPSIDE DOWN APPLE CAKE

March 15, 2010

This cake is the ultimate in comfort food. It combines the lovely flavours of apples and cinnamon and is ideal for tucking into on a cold winter’s day, accompanied by a hot steaming mug of tea!
2 Clongill Free Range Duck Eggs
3 large Golden Delicious apples
135g (5oz) light brown sugar
1 tsp cinnamon
57g (2oz) butter, [...]

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