It’s nearly Easter and you’re probably wondering what to do with the creme egg multipack that somehow fell into your shopping trolley when you were looking at broccoli. Here’s what: creme egg cupcakes.
You will need:
- 12 creme eggs, defoiled
- 200g unsalted butter, softened
- 200g caster sugar
- 4 eggs, beaten
- 180g self-raising flour
- 20g cocoa powder
- 75 ml milk
- Preheat the oven to 180 degrees C/160 degrees C (fan oven)/350 degrees F/gas 4
- Cream the butter and sugar together until it’s light and fluffy, then add the beaten eggs. IMPORTANT: use the real eggs at this point, not the creme eggs, or it will all end in tears.
- Sieve the flour and cocoa powder together and add to the mix, then add the milk until you have a dropping consistency
- Half fill the muffin cases, then place a creme egg in each one. A quick word on cupcake cases – they come in a million different sizes. Use big ones here like Lakeland’s muffin cases
- Spoon the rest of the mix over the eggs
- Bake for about 20 minutes until the cupcakes are springy to the touch.
You now have two options:
a) eat them while they are still hot and the creme egg is warm and runny. This is full-on food porn
b) allow the cupcakes to cool in the tins, then
transfer to a wire rack. This allows you to ice them just in case you
think a whole creme egg inside a cupcake isn’t quite sweet enough.
|The money shot (cupcake on the right contains a Cadbury's caramel egg. I don't discriminate)|
To make buttercream, beat 125g of unsalted butter with 250g icing sugar, half a teaspoon of vanilla essence and a couple of tablespoons of water. If you want to hint at the eggy goodness inside the cupcakes, why not colour some of the buttercream yolk-yellow?
These cupcakes were destined for the green room at The Stand in Newcastle as a thank you to the acts who last night generously gave their time and talent to raise money for the Sick Children’s Trust. It's what Jesus would have wanted. Happy Easter!
|Thanks to Chris Ramsey for this photo of a “MoFo-ing cupcake”|