3 classic desserts (with a tasty twist) to try this weekend

Strawberry cupcakes with vanilla butter frosting

Serves 12 

INGREDIENTS

150g Kerrygold® Unsalted Irish Butter at room temperature
200g self-raising flour
150g caster sugar
1 tsp baking powder
3 large eggs
3 tbsp milk
100g fresh strawberries, finely diced

For the icing:

227g Kerrygold® Unsalted Irish Butter at room temperature
400g icing sugar, sifted
1tsp vanilla extract
6 small strawberries, halved

DIRECTIONS

1. Put the flour, baking powder, sugar, eggs, milk and butter (at room temperature) into a bowl.
2. With an electric hand mixer, whisk for 1-2 minutes to a smooth batter then fold in the chopped strawberries.
3. Divide the batter between the cupcake cases and bake for 15-18 minutes until golden brown and firm to touch.
4. Remove from the oven and transfer to a wire rack after 5 minutes to finish cooling.
5. To make the icing, whisk the room temperature butter until soft and creamy then gradually add the icing sugar. Add in the milk and whisk until soft and light followed by the vanilla and a few drops of food colouring to tint your buttercream.
6. Pipe the buttercream onto the cupcakes and decorate each with half a strawberry on top.

Chocolate hazelnut eclairs

Serves 12

INGREDIENTS

For the choux pastry:

60g Kerrygold® Irish Creamery Butter
130ml water
80g plain flour, sifted
3 large free range eggs

For the crème patisserie:

6 large free-range egg yolks
120g sugar
50g corn flour
450ml milk
1 vanilla pod
50g Kerrygold® Irish Creamery Butter

For the chocolate glaze:

100g good quality dark chocolate
50ml cream
50g Kerrygold® Irish Creamery Butter
75g roasted hazelnuts, roughly chopped

DIRECTIONS

1. Preheat the oven to 220ºC and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds, then remove from the heat and set aside.
2. Next, beat the eggs in a small bowl, then add the eggs into your dough mixture little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
4. Place in the oven, reducing the heat to 190ºC, for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
6. While the milk is coming to the boil, place the sugar, corn flour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with a little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
9. For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
10. To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

Cranberry and chocolate hot cross buns

INGREDIENTS

1 orange, zest and juice
100g dried cranberries
300ml milk
500g strong bread flour
2 tsp mixed spice
½ tsp salt
50g Kerrygold® Pure Irish Salted Butter
75g caster sugar
7g sachet fast-action or easy-blend yeast
1 egg, beaten
100g dark chocolate chips

For the liquid cross:

50g flour
1 tablespoon melted Kerrygold Pure Irish Salted Butter
4-5 tablespoons cold water
Honey or golden syrup, for brushing

DIRECTIONS

1. Soak the cranberries in the juice of an orange and warm the milk a little. Put the flour, spice, salt and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the sugar, orange zest and yeast and pulse again to combine.
2. Empty the mixture into a large bowl and make a well in the centre. Add the milk and egg to the flour bowl and stir quickly to make a soft dough.
   Leave in a warm place, covered with a clean cloth for 1.5 hours or until double in size. Drain your cranberries.
3. Transfer the dough to a floured work surface and knead in the cranberries and chocolate. Return the dough to the bowl, recover and leave to rise again for 30min. Line a large baking tray with baking parchment and preheat the oven to 220ºC.
4. Turn the dough out again onto the work surface and divide it into 12 equal pieces. Place spaced a little apart on the baking tray cover and leave to prove a little more while you make the cross topping. Put the flour into a small bowl and mix in butter and water to reach a smooth, pipeable consistency. Add to a piping bag and pipe a cross on top of each bun. Brush each bun with a little warmed honey or golden syrup.
5. Bake at 220ºC for 10 – 15 minutes or until nicely browned.