EASTER EGG FUDGE w LAVOLIO

When I was sent some Lavolio nutty Easter eggs recently I was asked to bake cupcakes using them, but had another idea. So I've got two recipes for you today - the cupcakes I should've made, and the other naughty Easter treat that I came up with. You should really try both recipes - the cupcake recipe is from the wonderful Bake with Maria - a baking lab where you can book private group classes (perfect for birthdays, hen parties, office outings etc) to learn how to make the most delicious cakes, bread, pizzas, macarons and all sorts of baked goods. I've been on a chocolate workshop there and learnt so much, as well coming away with lots of goodies.  

Lavolio are the perfect brand to pair with Maria's recipe. All of the Lavolio chocolates are lovingly handmade, and take up to five days to make starting with the heart - toasted almonds, which are then coated in dark chocolate, hazelnut gianduia chocolate or white amaretto chocolate, one layer at a time before being delicately spun to form a crunchy sugar shell that preserves the chocolate coated nut inside. These are their Easter special Nutty Easter Eggs, but other products in the range include Fruit Garden - a collection of decadent confectionery inspired by the classical Roman spice routes using cinnamon, saffron, hazelnuts, almonds, pistachios and a selection of other fine flavours from East and West; and Arabian Nights -  roses, violets, lemons, almonds and pine-nuts wrapped in a delicate sweet shell.

The recipe I've made is for a nutty, peanut fudge which I've jazzed up by adding the Lavolio Nutty Easter Eggs to create the perfect post Easter indulgence which is super simple to make.

Makes 24 squares

200g coconut butter
150g smooth peanut (or almond) butter
4 tbsp. maple syrup
Lavolio Nutty Easter Eggs

Melt the coconut butter, nut butter and maple syrup in a saucepan over a low heat, stirring constantly, until it's completely melted and combined. Grease a small square Tupperware with coconut oil and pour the melted mixture into it. Once it's started to cool poke a few eggs into the mixture, then refrigerate for 2 hours or more. Turn the Tupperware upside down to tip the block of fudge out, then using a sharp knife cut into small squares. Keep the squares in the fridge until you're ready to eat/gift them.

Makes 12 cupcakes

125g self raising flour (you can use gluten free flour here)
125g caster sugar
¼ tsp bicarbonate of soda
125g soft unsalted butter
2 large eggs (120g)
1 tbsp Lemon juice
1 tbsp whole milk
Zest from 2 unwaxed lemons
Lavolio Easter eggs

Frosting:
100g butter, softened
200g cream cheese
100g icing sugar, sifted

Preheat your oven to 170C. Sieve the flour and caster sugar in a standmixer bowl. Add the soft butter, eggs, lemon juice and most of the lemon zest. Beat for 1 minute at medium speed. Add the milk and beat for another 30 seconds. Scrape down the sides of your mixer and beat for another 30 seconds. 

Fill the cupcake cases ⅔ full, drop one or two Lavolio Easter eggs in to each cupcake and bake for 20-25 minutes until a cake skewer comes out clean. Let them cool off completely before decorating them with cream cheese frosting.

For the frosting, beat the butter with half the icing sugar until pale and fluffy. Scrape down the bowl well, add the rest of the icing sugar and beat again until pale and fluffy. Stir the cream cheese to remove any lumps, then mix this into the buttercream. Keep in the fridge until you need it. Frost the cakes once they are completely cool and decorate with Lavolio Eggs.