Recipes

Baked Creme Egg Cupcakes

Written by Helen

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These are simple and fun to make with the kids this Easter. I first tried a recipe using the full sized Creme Eggs, they were a disaster. So make sure you use the smaller ones instead.

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The ingredients:

  • 200 grams self raising flour
  • 150 grams caster sugar
  • 125 grams butter
  • 125 ml milk
  • 1 teaspoon vanilla essence
  • 2 large eggs
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 40g Cocoa
  • 12 Small Creme Eggs (kept in the freezer)

For the icing:

  • 125g unsalted Butter
  • 1 tbsp milk
  • 1 teaspoon vanilla extract
  • 300g icing sugar

Method:

1) Heat the oven to 180 degrees.
2) Cream the sugar and the butter together.
3) Add the eggs one at a time.
4) Sift in the flour 1/4 at a time.
5) Add the milk and cocoa slowly until you have a smooth mixture, and fold
6) Get 12 cupcake cases ready on a cupcake tray and add mixture to approx. 2/3 of the case.
7)Place one Cream Egg into the centre of each mixture.

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8) Bake in the oven for 20 minutes.
9) Make sure the cakes are cooked through and let them cool on a cooling rack.

You can either leave them like this or you can add icing:

If you wish to add frosting here is how to make the frosting:

1 )In a large bowl cream the butter and sifted sugar, add a little sugar at a time.
2) Add the milk and vanilla essence and mix until mixture is smooth. Adjust with more milk or icing sugar if necessary.
3) Have fun decorating, I used an piping bag and smothered the frosting on then added some sprinkles.

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