Spring recipes – Part I – English Easter Biscuits and Kim's Heritage Cupcakes

As we count down to Easter and consider entertaining friends and family this spring, our thoughts turn to berries, bunny-shaped cookies and BBQs.  Innkeepers from  Distinctive Inns of New England have shared a number of wonderfulspring and Easter recipes to celebrate nature’s spring and summer bounty.  Look for every-other-day recipes from Distinctive Inns of New England throughout the week just in time for your Easter dinner and spring entertaining.

If you’d rather leave the cooking to celebrated innkeeper-chefs, simply book your spring getaway or Easter dinner escape at your favorite Distinctive Inn of New England.  You’ll find a number of  special Easter dinners and brunches at member inns.  For those without restaurants, there are plenty of places to enjoy dinner nearby. 

 

 
 
 

Bunny Biscuits - just in time for Easter

English Easter Garibaldi Biscuits from Captain’s House Inn

Ingredients

4oz caster sugar, plus extra for dusting

4oz butter, softened at room temperature

1 free-range egg, separated

8oz plain flour, sieved

good pinch mixed spice

2oz currants

1oz candied peel

3 tbsp milk

Preparation method

Preheat the oven 325 degrees F. Line a baking tray with greaseproof paper.

Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.

Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.

Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter. Place onto the baking sheet and bake for 10 minutes.

Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown.

Remove the biscuits from the tray and set aside to cool on a wire rack

Kim’s Heritage Chocolate Cupcakes from Deerfield Inn

 

Ingredients

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

2 teaspoons baking powder

¾ cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 ½ cups white sugar

2 eggs

¾ teaspoon vanilla extract

1 cup milk

Preparationn Method:

Preheat oven to 350◦ degrees F (175◦ degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups ¾ full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.