Six delicious ways to use up leftover mini eggs from peanut butter cups to raspberry roulade

Six delicious ways to use up leftover mini eggs from peanut butter cups to raspberry roulade

MINI eggs are a decadent naughty treat, perfect to enjoy this Easter. 

If you can’t get enough of them, or you've got packets left over after bingeing over the Easter weekend, they’re also a tasty addition to cakes and cookies.

The Cadbury Mini Eggs Cookbook has 60 delicious recipes designed to showcase the goodness of the sweet treats. 

Here, Natasha Harding chooses six of the best. 

Mini Eggs Peanut Butter Cups

Makes 12,

Prep time: 20 mins, cooking time: 6-8 mins

Freezing time: 45-60 mins

300g Cadbury Bournville chocolate, broken into squares

12 Cadbury Mini Eggs

50g icing sugar

25g butter, at room temperature

125g smooth peanut butter

300g Cadbury Dairy Milk chocolate, broken into squares

Per serving: 277 kcals | 16.5g fat | 8g sat fat | 25.8g sugar | 0.01g salt

  1. Line two muffin tins with 12 paper or foil cases.
  2. Melt the Cadbury Bournville chocolate in a microwave or a heatproof bowl set over a pan of simmering water. Divide the melted chocolate between the 12 paper or foil cases to cover the bases evenly. Place a Mini Egg in the centre of each one and put the muffin tins in the freezer for 15-20 minutes until the chocolate sets hard. 
  3. While the chocolate is freezing, put the icing sugar, butter and peanut butter in a bowl and beat them with a food mixer or a hand-held electric whisk until they are creamy and smooth.
  4. Remove the muffin tins from the freezer and divide the peanut butter mixture between the cases, making sure that the Cadbury Mini Eggs are covered. Gently smooth and level the tops. Return the tins to the freezer for 15-20 minutes. 
  5. Melt the Cadbury Dairy Milk Chocolate in a microwave or a heatproof bowl over a pan of simmering water. Spoon the melted chocolate over the top of the peanut butter mixture in a single layer to cover it evenly. Return the tins to the freezer for 15-20 minutes until the chocolate is set. 
  6. You can keep the peanut butter cups in a container in the fridge for up to a week. Serve them chilled or at room temperature. 

Mini Eggs Chocolate and Raspberry Roulade

Serves 8

Prep time: 25 mins, cooking time: 7-9 mins

1 tsp sunflower oil

3 medium free-range eggs

60g caster sugar

70g plain flour

3 tbsp cocoa powder

For the raspberry filling

30g Cadbury Mini Eggs

175g extra-light soft cheese

100g low-fat raspberry yoghurt

100g fresh raspberries

1 tbsp icing sugar, for dusting

You will need a 28 x 18cm Swiss roll tin

Per serving: 174 kcals | 6.5g fat | 2.8g sat fat | 12g sugar | 0.3g salt

  1. Preheat the oven to 220 C/200 C fan/gas mark 7. Lightly brush a 28 x 18cm Swiss roll tin with half the oil. Line it with baking parchment and brush it with the remaining oil. 
  2. Using an electric hand mixer or food mixer, whisk together the eggs and sugar for about 5 minutes until you have a very light and pale mixture.
  3. Sift the flour and cocoa powder into the mixture and fold them in gently with a metal spoon in a figure-of-eight movement, until everything is thoroughly mixed and a uniform colour. 
  4. Pour the mixture into the lined tin and spread it out gently with a palette knife to cover the whole area evenly. 
  5. Bake the cake in the preheated oven for 7-9 minutes until it is risen and firm and springs back when you press it lightly with a finger. Remove it by turning the tin upside down over a large sheet of baking parchment. Peel away the lining paper and trim the edges of the cake with a sharp knife. Cover it with a damp tea towel and set it aside to cool.
  6. To make the filling put the Cadbury Mini Eggs into a sealable plastic bag and smash them into small to medium pieces with a rolling pin or meat mallet. 
  7. In a bowl, mix together the soft cheese and yoghurt. Stir in the raspberries and crushed Cadbury Mini Eggs. Spread the mixture over the cold cake and then roll it up from one short end. 
  8. Place the roulade on a serving plate with the join underneath, and dust it lightly with icing sugar. Cut it into slices to serve. You can store it in a sealed container in the fridge for up to 24 hours. 

Mini Eggs Chocolate Simnel Cake

Serves 14,

Prep time: 25 mins, cooking time: 1 hour

200g butter, softened

200g soft dark brown sugar

4 medium free-range eggs 

200g plain flour

1 tsp baking powder

75g cocoa powder

Grated zest and juice of 1 orange

200g marzipan 

14 Cadbury Mini Eggs

Spring flowers to decorate, e.g. pansies, freesias, violets (optional)

Per serving: 327 kcals | 17g fat | 8.9g sat fat | 25.7g sugar | 0.1g salt

  1. Preheat the oven to 160C/140C fan/gas mark 3. Grease a 20cm round cake tin and line it with baking parchment. 
  2. Beat the butter and sugar until they are light and creamy with an electric hand mixer or in a food mixer. 
  3. Beat in the eggs one at a time, adding a sprinkling of flour to stop the mixture curdling. Sift in the flour, baking powder and cocoa powder and mix them in gently until everything is well combined. Add the orange zest and juice and mix well. If the mixture is very thick, you can slacken it with a little milk. 
  4. Transfer the mixture to the lined cake tin and bake it in the preheated oven for 1 hour, or until it is well risen and coming away from the sides of the tin. Insert a thin skewer into the centre – if it comes out clean, it’s cooked. Leave the cake to cool in the tin before turning it out.
  5. Roll out the marzipan into a 20cm circle, then carefully lift it with the rolling pin and place it on top of the cold cake. Place the Cadbury Mini Eggs around the edge of the cake, pressing them lightly into the marzipan. Just before serving, arrange a few spring flowers in the centre. Store the cake in an airtight container for up to 4-5 days. 

Mini Eggs Fudge Brownie Bites

Makes 24

Prep time: 15 mins, Cooking time: 12-15 mins

150g soft brown sugar

50ml sunflower oil

1 tsp vanilla extract

2 medium free-range eggs

85g plain flour

½ tsp baking powder

50g cocoa powder, plus extra for dusting 

25g milk chocolate chips

24 Cadbury Mini Eggs

Per serving: 67 kcals | 3.8g fat | 1.3g sat fat | 9.5g sugar | 0.03g salt

  1. Preheat the oven to 180C/160C fan/gas mark 4. Line a 24-hole mini muffin tin with small paper cases. 
  2. Beat together the sugar, oil and vanilla extract in a bowl. Beat in the eggs and then sift in the flour, baking powder and cocoa powder. Stir the mixture in a figure-of-eight motion with a metal spoon until everything is smooth and well combined. Stir in the chocolate chips, distributing them evenly throughout the mixture. 
  3. Divide the mixture between the paper cases and gently push a Mini Egg into the centre of each one. Bake the brownie bites in the preheated oven for 12-15 minutes until they are cooked but still squidgy inside. 
  4. Cool the brownie bites on a wire rack and when they are cold, dust them lightly with cocoa powder. Store them in an airtight tin and eat within 4-5 days. 

Mini tip: instead of cocoa powder, lightly dust the brownie bites with icing sugar. 

Mini Eggs Krackolates

Makes 12

Prep time: 15 mins, chilling time: 1 hour

75g butter

3 tbsp golden syrup 

3 tbsp cocoa powder

3 tbsp icing sugar

Grated zest of 1 orange

200g cornflakes

12 Cadbury Mini Eggs

Per serving: 158 kcals | 6g fat | 3g sat fat | 7.3g sugar | 0.09g salt

  1. Place 12 paper cases in a 12-hole muffin tin. 
  2. Put the butter and golden syrup in a pan and melt them over a low heat. 
  3. Remove the pan from the heat and stir in the cocoa powder and icing sugar.
  4. Stir in the orange zest and add the cornflakes a few at a time. Fold them in gently until they are thoroughly coated. 
  5. Divide the mixture between the paper cases and place a Mini Egg in the centre of each one. Chill them in the fridge for at least 1 hour, or until they are set. The krackolates will keep will in the fridge for 4-5 days.

Mini Eggs Chocolate Chip Cookies

Makes 14

Prep time: 20 mins, cooking time: 10-12 mins

80g Cadbury Mini Eggs

125g butter, at room temperature

125g soft light brown sugar

1 large free-range egg, beaten

A few drops of vanilla extract

250g plain flour

½ tsp bicarbonate of soda

100g Cadbury Dairy Milk chocolate, chopped into small pieces

Per serving: 245 kcals | 12g fat | 4g sat fat | 16.5g sugar | 0.1g

  1. Preheat the oven to 180C/160C fan/gas mark 4. Line a large baking tray with baking parchment. 
  2. Put aside 14 Cadbury Mini Eggs and place the rest in a sealable plastic bag. Smash them into small pieces with a rolling pin or meat mallet. Alternatively, crush them in a pestle and mortar. 
  3. Beat the butted and sugar together in a food mixer or with a hand-held electric whisk until light and fluffy. Gradually beat in the egg, a little at a time, and then add the vanilla extract, flour, bicarbonate of soda, chopped Cadbury Dairy Milk chocolate and half the crushed Cadbury Mini Eggs. Mix on a low speed to the consistency of a soft dough.
  4. Divide the dough into 14 pieces and roll each one into a ball. Arrange the balls on the lined baking tray, spacing them out well, and press down lightly to flatten them. Divide the remaining Cadbury Mini Eggs between them, pushing them into the dough. 
  5. Bake in the preheated oven for about 10-12 minutes until they are cooked and golden. Cool them on a wire rack and store them in an airtight container for up to 5 days.

Mini tip: You can use chopped dark Cadbury Bournville chocolate or white chocolate instead of Cadbury Dairy Milk.

The Cadbury Mini Eggs Cookbook (HarperCollins, £9.99) is out now

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