Easter Inspiration from Denby

Easter Inspiration from Denby

Not that we need an excuse for a get-together, but Easter is the perfect one.

A long, treat-filled weekend for all your family and friends, and even if it’s grey and cloudy outside, your table can bring a ray of spring sunshine for everyone to enjoy!

Denby outlet has put together some recipes and craft ideas to keep the whole family entertained over the Easter weekend.

Easter Bunny Hats

Crafting activities are always a lovely way to spend a few hours together and nice for all ages to get involved with.

Let’s get going – how to make them…
There’s some handy photos to help, as shown below too.

Step 1: You will need: mixed thick paper, scissors, paint, and glue. Cut a semi-circle approx 30cm in diameter. Mark your halfway point across the bottom and curl the shape round on itself to form a cone. Glue or tape.


Step 2: To make the ears, cut rectangles (around 12cm depending on how long you want your ears to be!) Fold in half lengthways. Draw a gentle curve starting a bit smaller at the bottom, coming out to the sides then curling back in a t the top. Cut and open out to reveal a bunny ear. Paint the middle.

Step 3: Fold the bottom of the ears back on themselves forming a tab. Stick this tab to the cone where you want the ears to be.

Step 4: Use circles of black card for the eyes, a triangle of pink card for the nose and have fun drawing a happy bunny expression. Whiskers can be made by cutting very thin strips of white card.

Easter Bunny Biscuits

They look as good as they taste! Who could resist some delicious bunny biscuits for dessert (or a cheeky afternoon snack)?

250g butter, softened
140g caster sugar
1 egg yolk
300g plain flour
2 teaspoons vanilla extract
Ready-made icing to decorate

Cream together the butter and sugar in a large bowl. Should be light and fluffy in texture.
Add the egg yolk and vanilla extract and briefly beat to combine.
Then gradually sift in the flour and stir until everything is well combined.
Wrap the biscuit dough in a reusable food wrap and chill for an hour.
Preheat the oven to 190ºC, 375ºF, Gas Mark 5.
Lightly dust your surface with flour and roll out your dough to about 3mm thick.
Use Easter cutters to create your biscuits and place them on a baking tray lined with baking paper.
Bake for 12-14 minutes or until golden brown. Let them cool.
Decorate with ready roll icing to create your own Easter bunny biscuits. Yummy!

Featured item: Denby Impression Small Plate:
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Chocolate Fudge Cupcakes with Strawberry Buttercream

If you’re seeking even more Easter goodies (with chocolate), these cupcakes are a must!

1/2 cup (120mL) water
1 cup (200g) granulated sugar
1/2 cup (41g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick / 115g) unsalted butter
1/4 cup (60mL) vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract (optional)
1 cup (120g) all-purpose flour
1 teaspoon baking powder
Your choice of candy, for filling the cupcakes (some filling ideas include chocolate chips/bars, marshmallows, chocolate eggs, or sprinkles)

For the buttercream:
1 cup (2 sticks / 230g) unsalted butter, softened to room temperature
4 & 1/2 cups (540g) powdered sugar, sifted
1/2 teaspoon salt
1 teaspoon pure vanilla extract (optional)
4 to 6 tablespoons strawberry purée (about 8 to 10 large strawberries puréed in a food processor)


1. Preheat your oven to 350°F / 177°C. Line a 12-count cupcake tin with paper liners and set aside. 

2. Make the chocolate cupcakes: In a medium saucepot, combine water, sugar, cocoa powder, and salt. Whisk to combine and break up any large clumps of cocoa. 

3. Add your butter to the pot, and place over a stove burner set to medium-high heat. Warm the mixture, stirring constantly, until the butter is fully melted and the mixture just starts to boil. Turn off the heat, and set your pot aside for 10 minutes to allow the mixture to cool down slightly. 

4. In a large bowl, combine the slightly cooled cocoa mixture, oil, and eggs. Whisk to combine.

5. In a separate medium bowl, whisk together your flour and baking powder. Add the dry ingredients into the wet ingredients, and fold together until just combined. Take care not to over-mix! The batter will be loose. 

6. Portion the batter into your prepared cupcake cups. Bake in the centre of your preheated 350°F / 177°C oven for 15 to 20 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Cool the cupcakes in your tin for about 10 minutes, then transfer them onto a wire rack to finish cooling completely to room temperature.

7. Core the centres of the cooled cupcakes with a cutout that’s about 3/4″ / 2cm / 18mm large. Be careful not to cut through to the bottom of the cupcake, otherwise, the filling may spill out. 

8. Fill the centres of each cupcake with your favourite candies. If using larger candy or bars, chop them into smaller pieces to fit. Set aside to prep the frosting.

9. Make the strawberry buttercream frosting: In a large bowl, combine butter, powdered sugar, and salt. Using an electric mixer or stand mixer fitted with the paddle attachment, mix on low speed to combine. The mixture will be slightly crumbly. 

10. Add your vanilla and 4 tablespoons of strawberry purée to the butter/sugar mixture. Mix on low speed until the sugar is fully dissolved, then increase your speed to medium and beat together for 2 to 3 minutes, or until light and fluffy. If needed, mix in more strawberry purée, 1 tablespoon at a time, until it reaches a spreadable consistency. 

11. Pipe or spread your frosting on top of the filled cupcakes.

Featured item: Denby Quantanium 12-cup cupcake tray
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