As the first of two short working weeks surrounding Easter approaches, I decided that it was time this weekend to start baking some Easter treats. I've been wanting to make something involving Creme Eggs ever since I saw Creme Egg brownies all over the place last year. I decided on cupcakes and found a recipe on Good Food Channel, however I found that I needed to make more batter than the recipe suggested, and I also used my tried and tested buttercream to top them with instead. Here's how I did it...
First things first - put 12 Creme Eggs in the freezer. I left them in there for about an hour to make sure they were fully frozen. This will stop them from melting when the cupcakes are baked.
To make the batter I creamed together 175g butter and 175g caster sugar. I added 3 beaten eggs, 2 tbsp milk and 1 1/2 tsp vanilla extract and whisked well. Finally I folded in 150g self raising flour and 35g cocoa powder.
I put 12 cases into a muffin tin. I placed a teaspoon of batter into each case, then topped with a frozen Creme Egg.
I added about 2 more teaspoons of batter around the Creme Egg, then baked on 180C/350F/Gas Mark 4 for 15 minutes. I left them to cool and made the buttercream using 340g icing sugar, 170g butter and 1 1/2 tsp vanilla extract.
When the cupcakes were fully cooled I used a pipingbag to swirl some buttercream on top and placed a mini Creme Egg, cut in half, on top.
When I cut a cupcake in half I was pleased to see the whole Creme Egg intact inside! These were a huge hit at a party I attended that evening, everyone was really impressed that there was a Creme Egg inside each cupcake. The cupcake was definitely a huge chocolate hit, but was very delicious and the vanilla buttercream makes sure the chocolate isn't over powering. A great Easter bake for the weekend and easy enough to make with the kids too!
Featuring such a classic Easter treat makes these cupcakes perfect for this month's Treat Petite baking challenge, run by myself and Cakeyboi, and this month hosted by Cakeyboi with a theme of "Spring into Easter".
I am also entering them into this month's Calendar Cakes challenge hosted by DollyBakes. This month's theme is Easter Bakes.
Creme Egg Cupcakes
- 12 Creme Eggs
- 6 Mini Creme Eggs
- 345g Butter
- 175g Caster sugar
- 3 Eggs
- 2 tbsp Milk
- 3 tsp Vanilla extract
- 150g Self raising flour
- 35g Cocoa powder
- 340g Icing sugar
Put the 12 Creme Eggs in the freezer for an hourTo make the batter cream together 175g of the butter and the caster sugar. Add the eggs, milk and 1 1/2 tsp of the vanilla extract and whisk well. Finally fold in the self raising flour and cocoa powderPut 12 cases into a muffin tin. Place a teaspoon of batter into each case, then add a frozen Creme EggAdd about 2 more teaspoons of batter around the Creme Eggs, then bake on 180C/350F/Gas Mark 4 for 15 minutesMake the buttercream by mixing the icing sugar, 170g of the butter and 1 1/2 tsp of the vanilla extractWhen the cupcakes are fully cool use a piping bag and nozzle to swirl some buttercream on top and place a mini Creme Egg, cut in half, on top