11 April, 2019
Creme Egg Cupcakes
These cupcakes are a perfect treat for Easter time! They incorporate a chocolatey cupcake with vanilla frosting and a hidden surprise!
Ingredients (for 12 cupcakes)
- 150g Stork margarine
- 150g light brown sugar
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 120g self raising flour
- 30g cocoa powder
- 12 mini Cadbury Creme Eggs (place in freezer for 2 hours beforehand, this allows the Creme Eggs to keep their shape when baked)
Ingredients for the frosting:
- 75g unsalted butter
- 150g full fat cream cheese
- 1 tsp vanilla extract
- 450g icing sugar
- yellow gel food colouring
Instructions:
- Preheat the oven to 180*C and line a muffin tin with cake cases.
- In a freestanding electric mixer cream together the sugar and margarine.
- Add the eggs one at time, mixing thoroughly between each addition.
- Add the remaining ingredients (baking powder, vanilla, flour & cocoa) and mix until combined.
- Place a little cake mixture into each cake case, put a frozen mini Creme Egg into each case and cover completely with the remaining cake mixture.
- Bake for 20 minutes.
- Remove from the oven and allow to cool in the tin for 10 minutes, before removing to cool completely on a wire rack.
- To make the frosting, combine the butter, cream cheese, vanilla and icing sugar in a freestanding electric mixer and mix until smooth.
- Separate the frosting into two bowls and colour one half with yellow food gel.
- Place alternate spoonfuls of frosting into a piping bag and decorate the cupcakes to give a two tone effect.
- Top each cupcake with a Cadburys Creme Egg.
