Nestle up to Jelly Belly this Easter
Easter is a great time to experiment with fun recipes. Here are two which are really, really simple and will make a terrific impact, thanks to Jelly Belly jelly beans.
Easter Jelly Belly Nests
Chocolate meringues filled with cream and filled with Jelly Belly “eggs” make a different and fun Easter tea time treat. Makes 8
For the meringue:
2 Egg whites (Not ultra-fresh)
90 Caster sugar (about 1.5x the weight of the egg whites)
2 tbs Cocoa powder
100ml double cream
2 tsp cocoa
2 tsp icing sugar – optional
40 assorted Jelly Belly jelly beans – we like the speckled ones.
Firstly make sure your bowl is squeaky clean, a speck of grease will prevent your egg whites from whisking.
Whisk the egg white with 1/2 tsp of the sugar either in a stand mixer, or with a hand held electric whisk until white and frothy. Gradually add the sugar and cocoa whisking all the time until the meringue stands in soft peaks.
Scoop 8 blobs of meringue onto a baking sheet covered with baking parchment, and using 2 teaspoons shape them into nest shapes.
Place in an oven pre heated to GM2 / 300F / 150C, immediately turn the oven down to GM1 / 275F / 140C. Cook for about 30 – 40 mins.
When the nests are hard and sound hollow when lightly tapped turn the oven off and them allow to cool inside the oven.
To make the chocolate cream whisk the cream, cocoa and icing sugar together (I do not add the sugar to the cream, but children may find it too bitter without) until stiff.
Just before serving fill the nests with the cream and decorate with the Jelly Belly jelly beans.
Serve on a pretty plate.
Jelly Belly Easter Nest Cupcakes
Pretty vanilla cupcakes each topped with butter cream and a chocolate nest of Jelly Belly “eggs”. You can use any Jelly Belly beans for decoration but the Ice Cream Parlour mix is especially pretty with egg like speckles!
For the cakes:
125g softened butter or baking margarine
125g caster sugar
2 eggs - beaten
125g self raising flour – or plain flour with a tsp of baking powder added
½ tsp vanilla essence
1 – 2 tbs milk
Cream the butter and sugar together with a hand held mixer or in your stand mixer. Add the eggs together with a tablespoon of the flour and beat well.
Sieve the flour, baking powder, vanilla essence and salt and fold into the batter. If the batter is very stiff add the milk to loosen the mixture.
Line a bun tin with fairy cake cases. Fill each case 2/3 full with batter and bake at 190C / GM 5 for about 12 - 14 minutes.
The buns are done when risen and springy. Remove from the oven and allow to cool for 5 minutes then removed from the tin.
For the Buttercream
This quantity will be enough to pipe the frosting onto the cakes - if you are going to spread the frosting you can reduce the amounts by a third.
100g softened butter
200g icing sugar
Green food colouring
1 – 2 Tbs milk
The secret to fluffy buttercream is to beat the butter really well before you add any sugar.
Place the butter in a bowl and beat with an electric hand mixer until soft and fluffy. Slowly add the icing sugar beating as you go. Add the milk to loosen the mixture. Add the food colouring a few drops at a time until the frosting is the colour you require.
You can also make your buttercream in a food processor, again beat the butter well before adding the icing sugar, milk and colouring.
For the Chocolate Nests
1 ½ tbs golden syrup
1 ½ tbs cocoa powder
1 ½ tbs white granulated sugar
50g shredded wheat – crushed
Place the butter, syrup, cocoa powder and sugar into a small saucepan and heat gently, stirring all the time, until melted. Remove from the heat and stir in the crushed shredded wheat.
Dollop teaspoons of the mixture onto a piece of greaseproof paper or silicon baking mat and shape into nests by flattening and hollowing out the centre. Allow to cool and set.
Pipe or spread the buttercream onto each cake, top each with a chocolate nest filled with a few Jelly Belly jelly bean “eggs”.
Recipe, styling & photography by Helen Best-Shaw (fussfreeflavours.com) for Jelly Belly UK