How I Spent ‘Easter Sunday’ 2018

Good morning, Good evening, Goodnight. No matter what time it is for you at the time of reading this, I hope you are having an absolutely wonderful day.

Yesterday was Easter Sunday! For the particularly religious among us, this meant a day to celebrate not only faith, but the coming together of entire communities to celebrate one key holiday; humanity’s overwhelming desire to over-indulge hungry habits with delicious, chocolate eggs the size of our heads! I am only kidding, of course. No matter how you chose to spend your weekend, I hope you enjoyed yourself tremendously; oh and if there’s any stories you feel like sharing, absolutely feel free to leave them down below! Anyways,

Waking up at nine, I wandered downstairs. I walked into the kitchen, where my parents had already started baking; with freshly-baked madeleines and the un-sculpted dough of Danish pastries ready to be folded left upon the counter. With short conversation, my mother and I soon began working on these ‘egg-nest cupcakes’. What these consist of Is essentially a fluffy cloud of buttercream icing atop of a fairy cake, with broken up flakes to essentially look like an egg, with mini-eggs on top. Now, here’s some advice. Just because there is a recipe, do not assume it was googled… when I asked for the link to the recipe, apparently I insinuated the fact that my mother would’ve been unable to create her own recipes, so… don’t do that.

Anyways, here’s the recipe and a brief method (should any of you find yourselves curious)

Fairy/Cup Cakes

  1. – 220g butter or softened at room temperature
  2. – 220g caster sugar.
  3. – 4 eggs lightly beaten.
  4. – 2 tsp vanilla extract
  5. – 220g self-raising flour
  6. – 4 tbsp milk

Fairy/Cup Cream butter and sugar together until pale.

  1. – Add the eggs slowly.
  2. – Add the vanilla extract.
  3. – Add flour to mix with milk.
  4. – Add 2tsp of Almond extract

Place in cupcake holders cook in oven at 180 for 10-15 mins until golden brown. Allow to cool before decorating.

Buttercream Icing.

  1. – 125g of unsalted butter
  2. – 300g icing sugar
  3. – 2 tbsp milk

Blend together until smooth and to fairy/cupcakes, then use flakes and mini eggs to decorate.

And that’s that!

So, with a basket filled with: madeleines, pastries, fairy cakes, chocolate-covered madeleines ‘n’ Easter eggs to gift, we headed to my Nan’s house for a lunch… which… as you can see from the image above, ended up to be astronomically large. It was nice! Afterward, we took the remaining cakes to the hospital where we gifted them to the ward my mother currently works on. It was a nice surprise, I think. The staff were very happy, so it all worked out well in the end!

So, that’s about it! Once we got home, I started looking into Sixth Form ventures ‘n’ that was about it for Easter 2018.

Oh and with the brief mention of Easter eggs, before I forget, something I read years and years ago- no idea where from- but for those of you with eggs still to eat, something you can do which is a method I’ve been meaning to try for a good five years at least, is punching in the roof of your egg only; before gently placing in a few dollops of ice cream in the centre. Sounds sickeningly unhealthy, but would make for a good experiment!

A happy note to end on.

Well, that’s about it for today! As usual I’d like to thank you all so, so much for reading! I know this one was a liiitttllleee all over the place, but that’s just sort of how the day went. I hope you all had a wonderful Easter Sunday, regardless of what you got up to and just remember that everything will be okay! No matter what it is you have to come.

Stay happy,

Josh.p

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