Dippy Egg Cakes

Baking, Food, Photography, Recipes

Easter may have come and gone but this recipe is perfect to use up those mini eggs and indulge just once more before we get back to working on our summer bodies! Easter is usually all about chocolate, and don’t get me wrong I LOVE chocolate, but the Creme Egg brownies have been done so I wanted to go down a different route. Easter is also about spring, yellow is the colour that comes to mind for me – daffodils, tulips and Easter chicks!

These cupcakes are inspired by the humble dippy egg, seeing as Easter is all about eggs! They have a surprise centre. A delicious, tangy lemon and passion fruit curd, that ooze like a dippy egg when cut, or bitten in to. There are a few parts to the recipe, but these can be made the day before, and assembled the next day. After all holidays are about being relaxed and fun, so why not get in your kitchen and have a go.

Makes 12



6oz butter/margarine

6oz caster sugar

3 eggs

6oz self raising flour

Tsp lemon extract

Lemon curd 

I only used half for this recipe, but why not serve the rest with some meringues and cream, or spread on toast?

Zest and juice of 2 lemons

65g sugar

90g butter

4 egg yolks

Pinch of salt

4 passion fruits


100g White Chocolate

140ml double cream (I used half an elmlea carton)


Lemon Curd

1. Add the zest, juice, butter, sugar and salt in a small saucepan, and heat gently until the butter has melted and the sugar has dissolved.

2. Meanwhile whisk the egg yolks in a bowl, once the mixture in the pan has melted I added this to the egg yolks and whisked. How about making some Easter chick meringues with the left over egg whites?

3. Add this back to the saucepan and whisk continuously on a low heat until thickened, and bubbles start to appear. Ensure you whisk all the time, otherwise you’ll end up with scrambled egg!

4. Pour this into a heatproof bowl, and cover with cling film, making sure the film touches the curd directly, to stop a skin forming. Once cool enough refrigerate.

5. Once cool, scoop the flesh of four passion fruits and stir into the curd, set this aside in the fridge until ready to use.


1. Melt the white chocolate, you can either do this in a bowl over a pan of simmering water, or in a microwave. If using a microwave, ensure you don’t burn the chocolate as it has a high sugar content.

2. Add the cream to the chocolate and using an electric whisk (or a hand whisk and some muscle) whisk the mixture till light and fluffy. It should be thick enough to resemble a light buttercream. Be careful not to over whisk, otherwise the cream will split.

3. Set aside in the fridge until ready to assemble.


1. Preheat the oven to 180 or 160 fan and line a 12 hole cupcake pan with 12 cases.

2. I used a kitchen aid, but you can use an electric whisk or do it by hand. Beat the butter and sugar until pale and creamy.

3. Add the eggs one at a time, beating in between to ensure each egg is encorporated to avoid curdling. If it curdles, add some flour and continue. Mix in the lemon extract at this point. I used a Sainsburys taste the difference one.

4. Add the flour, and mix enough to encorporate all the flour, but don’t over mix other wise your cakes will be tough.

5. Spoon the mixture into the cases, and bake for around 20-25 minutes or until light and springy, and a skewer comes out clean.

6. Remove from the oven and allow to cool completely.


1. Using an apple corer, or a knife cut out a hole in the centre of each cake. The deeper the more lemon curd you can fit in! Yummy!

2. Fill the holes with the curd, you can use a piping bag or a teaspoon. I found the curd was fairly runny, so using a teaspoon was easier than a piping bag.

3. Top the cakes with a spoonful of the frosting, and smooth over with a pallette knife. I aimed for a dome, to look a bit like an egg shape.

4. Top with freeze dried raspberries, and mini eggs. However, you can top with whatever you like. This for me is what baking is about! I like the tang of the dried raspberries, but you could top with a little fresh passion fruit, some flakes of white chocolate or whatever you fancy!

Check my other post for instructions on how to make the Easter chick meringues, 🐥🐣.

I hope you get in the kitchen and have a go at these, it seems complicated, but if you take it in steps its achievable  and you can impress all your friends. Feel free to send me pictures of your bakes!

A girl with an appetite for all things creative,

Maria x

Strawberry & Passionfruit Marshmallows

Food, Recipes

To tell you the truth, i’m not really a marshmallow lover, however I wanted to take a stab at making them, and one of the trainers in the gym loves them, which meant I was winning, I got to have a go and didn’t consume the calories ( I had one or two, guilty!)

I used passion fruit essence for a strong tropical taste, and freeze dried strawberry powder. They were intensley fruity, with a pillowy, mallowy inside. This was just one experiment with regards to flavour combination, however you could experiment with your own. There are tons of different essences/extracts on the market and different freeze dried fruits etc. Check out the Meringue Girls for some flavour inspo!


455g/1 lb granulated sugar

1 tbsp liquid glucose

9 sheets of gelatine

2 egg whites

Icing sugar Cornflour

1/2tsp Passion Fruit Essence – I used one by Foodie Flavours

6-8tbsp Freeze dried Strawberry Powder – I used diced strawberry, and used the milling blade on my nutribullet to turn it into a powder. This way you can use it for decoration too!


1. In a heavy based saucepan, bring to the boil the sugar, liquid glucose and 200ml of water. Continue cooking until the syrup reaches 127c/260F on a sugar thermometer.

2. Meanwhile, soak the gelatin leaves in 140ml of water.

3. Whisk the egg whites until stiff. When the syrup reaches temperature, add the gelatin leaves and the water it was soaking in. Be careful, as it will bubble up and will be extremely hot! This is definitley one for the adults, kiddies – stay well away!

4. Continue to beat the egg whites, whilst slowly pouring in the syrup – you can pour it into a metal jug if it is easier for you. The mixture will become glossy and start to thicken. Add the passionfruit extract.

5. Whisk for around ten minutes, or until the mixture has thickened, and can hold its shape on the whisk. Fold in the strawberry powder here. The mixture will now be a really light pastel pink shade.

6. Lightly oil, and dust a 20 by 30cm (aprox.) baking tray with a mix of icing sugar and cornflour. Pour in your marshamallow mixture, level off and top with some more strawberry pieces if you like.


7. Leave for an hour to set, dust your worksurface using some more cornflour and icing sugar, turn out onto the surface and cut the marshmallow into your desired sized cubes. I cut the block into about 8 by 6 giving me around 48 pieces. Roll these in a bit of the icing sugar mix to dry up the exposed, gooey edges.

8. Serve with melted chocolate, or on their own.

Enjoy, and stay tuned for next weeks recipe!

A girl with an appetite for all things creative, Maria x