Sweetie Darling

Creme Egg Cupcakes – An Easter Recipe

Date - 17th April 2017 / Author - Billie / Category - Cupcakes, Easter, Recipes

Creme Egg Cupcakes

Along side Mini Eggs, Creme Eggs are up there with my fave Easter treats.

I LOVE the filling of Creme Eggs so for these Creme Egg Cupcakes, I’ve made a chocolate cupcake with a centre of Creme Egg filling.

Oh yes I have.

Then it’s topped with buttercream and a whole Creme Egg.

And I ain’t even ashamed.

 

Creme Egg Cupcakes
Print Recipe
Servings Prep Time
12-14 cupcakes 40 minutes
Cook Time
25 minutes
Servings Prep Time
12-14 cupcakes 40 minutes
Cook Time
25 minutes
Creme Egg Cupcakes
Print Recipe
Servings Prep Time
12-14 cupcakes 40 minutes
Cook Time
25 minutes
Servings Prep Time
12-14 cupcakes 40 minutes
Cook Time
25 minutes
Ingredients
Chocolate Cupcakes
  • 200 g butter (room temperature)
  • 200 g caster sugar
  • 165 g self raising flour
  • 35 g cocoa powder
  • 4 large eggs
  • 2 tbs milk (whole or semi-skimmed) 250 g butter (room temperature)
Vanilla Buttercream
  • 200 g butter (room temperature)
  • 400 g icing sugar
  • 1 tsp vanilla
  • 2-3 drops pastel food colour
  • Creme Eggs (full or mini size)
Fondant Filling
  • 400 g fondant icing sugar
  • 5-7 tbs water
  • 1 or 2 drops yellow food colour
Instructions
Chocolate Cupcakes
  1. Preheat oven to 140 degrees fan, or 160 conventional. Line a cupcake tin with cupcake cases. This recipe will yield 12-14 cupcakes but it can be very easily halved if you would prefer to make 6 or 7 cupcakes.
  2. Beat butter and sugar together until light and fluffy.
  3. Add flour, cocoa powder and eggs and mix until combined.
  4. Add milk and mix to loosen cake mixture.
  5. Use an ice cream scoop to add cake mix to each cupcake case and bake until cakes spring back to the touch. This took around 25 minutes for me but all ovens vary so keep an eye on them.
  6. Remove from the oven, leave to cool in the tin for a few minutes until you can remove them without burning yourself. When safe to do so, remove from the tin and leave to cool completely, on a wire rack if you have one.
Vanilla Buttercream
  1. Beat butter, icing sugar and vanilla together until combined. Continue to beat until the buttercream is really light and fluffy. I'd leave it on medium speed for 7-10 minutes in a stand mixer.
  2. To colour your buttercream, add a couple of drops of pastel concentrated food colour and mix through until there are no streaks of colour.
Fondant Filling
  1. Mix fondant icing sugar with water, a little at a time, and stir until mix becomes gloopy. Take care not to add too much water too quickly or your poured fondant will be far too runny.
  2. Separate a small amount and colour pastel yellow. Leave the rest white.
Finishing Cupcakes
  1. Once completely cool, use a knife to cut out a section from the middle of each cupcake and fill the centre with a blob of white poured fondant then a smaller blob of yellow poured fondant to make a surprise core.
  2. Cut the end from a disposable piping bag and fill with pastel buttercream. Pipe a large blob or swirl of buttercream onto each cupcake.
  3. The final touch is to add a Creme Egg to the top of each cupcake.
Share this Recipe

If you have a go at making Creme Egg Cupcakes, make sure to take a photo and use #yesdarling on Instagram so I can see!

Happy Easter!

Billie xx

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