Weekend bake: Lavolio Easter egg nest cakes with pineapple, toasted coconut and rum buttercream

When you’re a grown up, Easter just isn’t as much FUN. And a little bit of me hates admitting that. There’s something about being a child and knowing that there’s a time of year when you are legitimately allowed to gorge yourself silly on chocolate with no repercussions (unless you grew up with a dentist for a father like me and had to suffer through the disapproving glances and constant, terrifying threat of egg confiscation). Somewhere along the way though, when you get old enough to have your own money and have thrown off the shackles of the pocket money dictatorship, the anticipation of events like Easter loose their potency.

Which is why you have to find some other way of getting excited about it. And what’s more exciting than a poorly concealed triple pack of Cadbury’s and or Nestle £1.99 egg specials waiting to be discovered in the garden? Actual grown up, decadent Easter treats made for adults whose discerning tummies no longer crave the sugar high that comes from wolfing down four creme eggs and most of a KitKat Chunky egg (you know, the ones that come with those god-awful mugs that invariably end up lurking at the back of an office kitchen cupboard coated in inedible tea stains).

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Grown up little morsels of deliciousness like Lavolio’s mini Easter eggs. Created by former banker Lavinia Davolio, who quit her job to set up a bespoke chocolate company, these sugary bites are made by hand coating roasted almonds in layers of white, dark and hazelnut chocolate before spinning them in a pristine shell of sugar. It’s safe to say that when Bake with Maria, the baking school who taught me all about gluten and sent me on a culinary odyssey to Tuscany, posted me a tin of these eggs and asked me to come up with a cupcake recipe using them for Easter, I was pretty pleased.

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The below recipe is my tropical take on Easter nest cupcakes and is made with adults in mind…which basically means it has a tasty glug of booze in it and a sweet surprise hidden inside each cake. Enjoy!
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Lavolio Easter egg nest cakes with pineapple, toasted coconut and rum buttercream

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Makes 12

Ingredients

125g self raising flour
125g caster sugar
1⁄4 tsp bicarbonate of soda
125g soft unsalted butter
2 large eggs
1 tbsp coconut milk
Lavolio Easter eggs

For the syrup
2 tsp caster sugar
1/2 ripe pineapple, cored and sliced into chunks
pinch chilli flakes
200ml water

For the buttercream
250g salted butter (you need salt here to offset the sweetness. If you only have unsalted, beat in a good pinch of Maldon sea salt along with the sugar)
250g icing sugar
2 tbsp good rum – I used Bajan Estate Barbadian rum

For the decoration
1/2 ripe pineapple
50g shredded toasted coconut (if you can’t find any, buy some fresh coconut, slice thinly and roast in the oven along with the pineapple)
Lavolio Easter eggs

Method
  • Slice the stalk and leaves from your pineapple and cut off all the hard rind and the ‘eyes’. Halve it horizontally and turn one half into slim slivers using a mandolin slicer – be extra careful here, I nearly lost a thumb to my mandolin when I wasn’t paying attention!
  • Lay the rounds of sliced pineapple onto a baking sheet lined with parchment and leave to dry out into an oven set to 100 degrees C for around 1-2 hours. Peel the dried pineapple from the parchment and set aside to cool and harden.
  • Put the syrup ingredients into a saucepan along with any leftover pineapple juice from the mandolin and simmer on a low heat until the pineapple chunks have broken down and you’ve got a sticky, sweet reduced syrup – about 20 minutes.
  • Make the cupcakes by creaming together the soft butter and eggs in an electric mixer. Add the coconut milk and beat for a further 30 seconds. Scrape down the sides of your mixer and beat for another 30 seconds.
  • Fill cupcake cases 2⁄3 full of the cake mixture and drop one or two mini Lavolio Easter eggs in to each cupcake. Pop into the oven to bake for 20-25 minutes, until a cake skewer comes out clean. When they are hot out of the oven, spoon a teaspoon of the pineapple syrup over each cake and let it soak in.
  • While the cakes are cooling, make a start on the rum buttercream. Beat together the butter, icing sugar and rum and set aside until your cakes are completely cool.
  • Decorate by smearing over a generous amount of buttercream using a small palette knife (don’t worry about making it smooth – you want your cakes to look a little rustic) and top with two mini Lavolio Easter eggs. Arrange shards of dried pineapple and toasted coconut around the eggs to make a nest.

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Explore the upcoming classes at Bake with Maria’s school here, their private events here, and find out about their annual culinary holiday to Tuscany, here.
Find out where you can locate Lavolio’s chocolate shop, here.
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