Getting my bake on - Creme Egg Cupcakes

I absolutely love baking! I just never seem to have enough time to do it as often as I’d like. So, I thought I’d make the most of being at home, recovering from my operation, and get my bake on! With it being Easter, I decided to go with an egg theme and have a go at making Crème Egg Cupcakes, as I’ve wanted to try them for ages! I thought I’d take you through what I did, step-by-step, so that you can give it a try too.

Ingredients

226g self-raising flour

226g granulated sugar

226g butter

100g cocoa powder

4 medium eggs

12 Crème Eggs

12 Large cake cases

For the frosting – 500g butter

500g icing sugar

1 tablespoon water

Vanilla extract

Yellow Food Colouring Gel

Piping bag

6 Mini Crème Eggs

Edible glitter

Get your ingredients out

Measure out the sugar and butter, and cream together until light and fluffy (and give it a little taste, just to make sure!)

Weigh out the sugar

Weigh out the butter

Crack the eggs into a bowl, whisk, then sieve the flour and cocoa powder.

Crack your eggs and sieve the flour

Combine the flour and cocoa

Add the cocoa to the flour and combine with the sugar and butter mixture, then gradually add the eggs, mixing the batter throughout until completely combined.

Gradually add the eggs

Mix the ingredients together

One the batter is fully mixed, separate evenly into twelve cupcake cases. Fill the cases to around 2/3 full and then push in a Cadbury Crème Egg into each batter filled case. We actually found the mixture made a lot more than 12 cakes, so once we’d filled the Crème Egg cases, we used small Dairy Milk eggs for the rest of the batter.

Fill the cases with batter and push in a Creme Egg

For any spare batter, you can push in another filling to try!

Place in a pre-heated oven at 160C. Bake for around 20-25 minutes. Temperature and time may vary depending on your oven, so don’t forget to keep an eye on them!

Bake in the oven for around 20-25 minutes

Once the cakes are ready, leave them to cool on a wire cooling rack and prepare your frosting by creaming together the butter and icing sugar. Once you have a smooth consistency add some vanilla extract and colour gel and mix well.

Leave the cakes to cool

Prepare your frosting

When you are ready, you can then pipe the frosting onto the cakes, using whatever style you prefer.

Pipe your icing onto the cakes

Cut the miniature Crème Eggs in half and place on top of your cakes. To finish, sprinkle with some edible glitter.

Top with half a miniature Creme Egg and dust with edible glitter

Now, relax on the sofa with a cup of tea and enjoy your yummy cupcake!

Enjoy!

Side notes – We found the sponge to be a bit dry using this recipe, so you may want to add slightly more of the wet ingredients to make the sponge more moist. Apart from that, they were really yummy!

Have you done any Easter baking? What is your favourite flavour cake?

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