Cadbury Creme Egg Cupcakes Top Tips
I love a good old cliché saying, don’t you? “Time waits for no man”, “the apple never falls far from the tree”, “it’ll come out in the wash”.
“Absence makes the heart grow fonder” is so true for me. Mr TT has been away a lot lately, when he comes home, I do appreciate him more. It reminds me to take heed of my marriage advice to myself. And although I can watch Geordie Shore in peace when he’s not there, there’s no one to moan about it to, so what’s the fun in that?
Creme eggs are a total “absence makes the heart grow fonder” for me. I don’t actually love them or even like them for 10 months of the year. What’s there to love? Sickly sweet, fondanty filling. Meh. Then, in March every year. I cannot stop myself from compulsively buying them whenever I see them (which is a lot).
This crazed confectionery hoarding goes on until Easter Sunday, when I look at them and think, “what was I thinking?!”
Not really selling this recipe to you am I? Ooops. Sorry, let’s start again. Love them or loathe them, Creme Egg Cupcakes are genius. Done right, they add a pocket of gooey, chocolatey goodness inside a parcel your cake. They somehow seem less less eye-wateringly sweet when they are inside a cupcake (I know, that makes no sense to me either but I promise it’s true). They melt just enough to add a kind of truffle inside the cake.
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So, whether you love them or loathe them or if you have a short term love affair with them like I do. Try them in a cupcake, it’s the best place for them.
Here are my tips for making perfect Creme Egg bakes every time:
1. When you putting whole Creme Eggs into the cupcakes (or any other bake) if you can try to make sure they are completely covered they will survive much better. If they aren’t protected by batter, they melt too quickly and collapse.
2. Always, always freeze your eggs before adding to the batter. Overnight is best if you have the time. I just keep some, in their wrapping, in the freezer at Easter time ready for use whenever the urge takes me.
3. In cupcakes, lay the mini eggs on their side, rather than pointing up. It means they they wobble about less when being put into the oven and they are also easier to cover with the batter.
4. Make sure that you’re using a thick batter (like this one) to hold the eggs in place. Some recipes that are more like a muffin mixture, are too runny to hold the eggs where they need to be.
5. Try popping cut up eggs on top of your bakes for the last 10 minutes of cooking for a different effect. (Don’t freeze them for this as you won’t be able to cut them). They have a very different texture when baked like that, but also look meltingly good.
- 150g Caster Sugar
- 150g Unsalted butter, softened
- 3 Free range eggs (medium size)
- 1 Tsp vanilla extract
- 120g Self-raising flour
- 30g Good quality cocoa (like Green & Blacks)
- 12 Mini Cadbury Creme Eggs
- 175g Unsalted butter
- 350g Icing sugar
- Egg yellow gel food colouring
- 75g Dark chocolate
- 12 x Brown muffin cases
- 2D Piping nozzle
- 2 x Disposable piping bags
- Freeze your mini Creme Eggs for a couple of hours, or overnight.
- Pre-heat your oven to 180C.
- Beat the caster sugar and butter until light and pale.
- Beat in the eggs one at a time, followed by the vanilla extract, don't worry if the mixture begins to look a little curdled.
- Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.
- Put a spoonful of batter into each muffin case, in a muffin tray.
- Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.
- Top with the rest of the batter and with a spoon, gentle move the batter in the cases, so that you can't see any of the frozen eggs and they are totally covered with batter.
- Bake for about 20 minutes or until they are slightly bouncy to the touch. You might need to adjust the time by 2 – 3 minutes either way depending on your oven.
- Meanwhile make your icing, beat your butter until it’s pale, light and fluffy.
- Beat in your icing sugar followed by a teaspoon or two of boiling water to soften and lighten the texture of the buttercream.
- Split the icing between two bowls and colour one using your Egg Yellow colour. Use just the tip of a knife and add more colouring as you go until you get the shade you fancy.
- When your cupcakes are completely cold, put your 2D nozzle into a piping bag, then spoon in your white buttercream and your yellow icing. Spoon them in next to each other, so one goes down one side of the bag and the other down the other side.
- Have a little practise squeeze until you get a two tone icing coming through, then pipe swirls onto your cakes.
- Melt your chocolate and allow to cool. Pop into a disposable piping bag, snip 2 - 3mm off the end of the bag and use it to drizzle your cooled chocolate in squiggles over the top.
Creme Eggs, love them or loathe them? What do you have planned for Easter? What’s on your must bake list?