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Creme Egg Cupcakes

April 10, 2020

Have fun this Easter with these Creme Egg Cupcakes!

Creme Egg Cupcakes

Print

Creme Egg Cupcakes

Prep 15 mins

Cook 2 mins

Total 17 mins

Author Ren Behan

Yield 12 cakes

Made with Cadbury's Creme Eggs, for a egg-stra special treat this Easter. 

Ingredients

125g caster sugar
125g unsalted butter or margarine, at room temperature
2 eggs, beaten
100g self-raising flour (or plain flour + 1 tsp baking powder)
25g cocoa powder
1 tsp vanilla extract
2 tbsp milk
12 large Crème eggs, unwrapped
For the vanilla frosting
125g unsalted butter, at room temperature
250g icing sugar
2 tsp vanilla extract
2 tbsp milk
To decorate
12 mini Crème eggs, unwrapped

Instructions

  1.  Place the large Crème eggs into the freezer. Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake liners.
  2. Beat the sugar and butter or margarine together in a bowl until light and fluffy. Slowly add in the eggs and a tablespoon of flour at a time. Sift in the rest of the flour and the cocoa powder and mix well. Stir in the milk and mix again.
  3. Put one spoonful of the cupcake mixture into each paper case. Take the Crème eggs out of the freezer and place one whole egg into the case, pressing it down gently into the mixture. Put another spoonful of the cupcake mixture on top of each egg. Using the back of a teaspoon, gently even out the cupcake mixture in the case, so that the top of the Crème egg is just showing.
  4. Bake in the oven for 15 minutes. Take the cupcakes out of the oven, let them cool in the tin slightly and then place them onto a wire rack.
  5. To make the vanilla frosting, beat the butter for a few minutes until it is pale and creamy. Slowly add in the icing sugar until it is all incorporated and beat for a few minutes. Add the vanilla, followed by the milk to loosen the mixture slightly. Transfer the buttercream into a piping bag fitted with a round-holed nozzle.
  6. Pipe the buttercream onto each cupcake and decorate each cake with one mini egg, cut into two halves.

Courses Dessert

You may also like:

Nigella’s Brownies with leftover mini eggs

No Bake Creme Egg Cheesecake 

Lemon and Poppy Seed Cheeesecake

Hot Cross Buns

Filed Under: Baking and Desserts, Easter, Recipe4 Comments

« 5 Polish Recipes from Wild Honey and Rye
One-Pot Lamb with Orzo (Yiouvetsi) »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Sally - Mycustardpie says

    March 29, 2016 at 6:10 pm

    Can’t imagine anyone refusing one of these with a cup
    Of tea. Looking forward to hearing more about your news.

    Reply
    • Ren Behan says

      April 14, 2016 at 1:34 pm

      Thanks Sally for all your support!

      Reply
  2. Mardi (eat. live. travel. write.) says

    March 28, 2016 at 3:05 pm

    I don’t know what I am more excited about – “book news” or these cupcakes!

    Reply
    • Ren Behan says

      April 14, 2016 at 1:34 pm

      Thanks Mardi – and for your lovely email, too.

      Reply
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