Cupcakes, Recipes, Uncategorized

Creme Egg cupcakes

Did you know that 500 million Cadbury’s creme eggs are made each year with around two thirds of these enjoyed in the UK alone?

These cupcakes are the perfect celebration of this incredible little treat. An indulgent chocolate cupcake complete with a mini creme egg surprise hidden within, topped with the fluffiest buttercream and creme egg halves to decorate.

You could also decorate further with sprinkles but I love the simplicity of the orange/yellow and white buttercream.

Ingredients

For the cupcakes:

  • 12 frozen mini creme eggs (frozen for at least 4 hours)
  • 150g unsalted butter, softened
  • 150g soft light brown sugar
  • 3 medium eggs
  • 125g plain flour
  • 1/2 tsp baking powder
  • 25g cocoa powder

For the buttercream:

  • 150g unsalted butter, softened
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp of whole milk
  • Orange and yellow gel food colouring

For the decoration:

  • 6 creme eggs, halved

Step 1 – preparation

Preheat your oven to 180ºC (fan oven 160ºC).

Line 12 cupcake tin holes with cupcake cases.

Step 2 – prepare the cupcakes

Beat the butter with the sugar until light and fluffy in a large bowl.

Add the eggs, flour, baking powder and cocoa powder until well combined.

Spoon a tablespoon of the cupcake mixture into each of the cupcake cases, put a frozen mini creme egg on top and then add another tablespoon of the cupcake mixture.

Step 3 – bake

Bake the cupcakes for around 18 minutes until fully baked.

Leave to cool fully on a cooling rack.

Step 4 – prepare the buttercream

Beat the butter with an electric mixer for a few minutes until pale in a large bowl.

Gradually beat in the icing sugar a little at a time until well combined.

Add the milk and vanilla extract and continue to beat for about 5 minutes.

Divide the buttercream into two small bowls and add the orange and yellow food colouring to one half.

Step 5 – decorate and enjoy

Decorate the cupcakes with the orange and white buttercream. I created a rosette pattern using a Wilton’s 1M nozzle.

Finish by topping the cupcakes with half a creme egg.

Enjoy!

20190417_203523-01(Photo: before adding the creme egg on top)

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