The recipe I’m going to share with you today is one of my absolute favourite things to make around this time of year. Although I have done quite a few cupcake recipes lately, there’s always room to squeeze in one more, especially when it comes to Easter. I didn’t really have a particular plan in mind while making these, but they are definitely one of the best I have made so far, in my opinion. I hope you enjoy this recipe and I would love to know what your favourite Easter treat to make is 🙂 Let’s get started!
You Will Need:
- 3/4 cup & 2 tablespoons plain flour
- 1/4 cup & 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 teaspoon vanilla essence
- 1/2 cup boiling water
- 100g butter, softened
- 1 1/2 cups icing sugar
- 1-2 teaspoons vanilla essence
- 1-2 tablespoons milk
- 1 large bar milk or dark chocolate
- 1 bag of mini eggs
What To Do:
- Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
- Sift your dry ingredients into a large bowl, then add both sugars and stir well.
- Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
- Pour in the boiling water and mix until just combined. Keep in mind that the mixture will will be very runny.
- Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
- Place in the oven for 20-25 minutes or until cooked.
- Remove from the oven and place onto a wire rack to cool.
- While the cupcakes are cooling, you can start preparing your decorations by grating about 2 rows of a large chocolate bar.
- To make your icing, place your butter into a large bowl and mix with an electric mixer on a high speed for about 5 minutes.
- Add the icing sugar and mix slowly until a smooth icing starts to form.
- Add the vanilla essence and milk and mix on a high speed for about 10 minutes or until your icing becomes white.
- Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
- Sprinkle with grated chocolate and place 3 mini eggs into the centre of each swirl.
You can find the original recipe here.
With Easter just around the corner, I took to Pinterest to discover new and exciting recipes that I could use to incorporate baking and my ever lasting love of Cadbury Creme Eggs and create something delicious that everyone could enjoy. While scrolling through the hundreds of mouth-watering pictures of cheesecakes and muffins, I stumbled upon this recipe for Cadbury Creme Egg Cupcakes by Sarah Barnes. Let’s get started!
You Will Need:
- 150g Caster Sugar
- 150g Unsalted Butter, Softened
- 3 Free Range Eggs (Medium Size)
- 1 Tsp Vanilla Extract
- 120g Self-Raising Flour
- 30g Cocoa Powder
- 12 Mini Cadbury Creme Eggs
For The Icing:
- 175g Unsalted Butter
- 350g Icing Sugar
- Yellow Food Colouring
- 75g Dark Chocolate
- 12 Brown Muffin Cases
- Star Piping Nozzle
- 2 Disposable Piping Bags
What To Do:
- 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 a spatula.
- Put a spoonful of batter into each muffin case, in a muffin tray.
- Unwrap your Creme Eggs and place one, laying on its side, in the middle of each muffin case, on top of the batter.
- Top with the rest of the batter and with a spoon, gently 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 the yellow food colouring. Use the tip of a knife and add more colouring as you go until you get the shade you desire.
- When your cupcakes are completely cold, put your star shaped nozzle into a piping bag, then spoon in the white buttercream on one half of the bag and the yellow icing on the other half.
- Pipe swirls onto your cupcakes.
- Melt the chocolate and allow to cool. Spoon it into a piping bag and snip 2-3mm off the end of the bag. Use the bag to dribble the cooled chocolate in squiggles over the top.
Original Recipe: www.tamingtwins.com/2014/04/06/5-top-tips-for-the-best-cadburys-creme-egg-cupcakes/