Ren Behan - Author Wild Honey and Rye

Food Writer

Creme Eggs

Creme Egg Cupcakes

Have fun this Easter with these Creme Egg Cupcakes!

Creme Egg Cupcakes

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Creme Egg Cupcakes

Prep

Cook

Total

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

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No Bake Creme Egg Cheesecake 

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Hot Cross Buns

No-Bake Crème Egg Cheesecake

This is a simple no-bake, get-ahead dessert, perfect for your Easter table.

Creme Egg Cheesecake

Creme Egg Cheesecake

1 vote

Print

No-Bake Crème Egg Cheesecake

Prep

Total

Yield 8 portions

This is a simple no-bake, get-ahead dessert, perfect for your Easter table. 

Ingredients

For the base

200g digestive biscuits, crushed into very fine crumbs

100g melted butter, unsalted

For the cheesecake topping

300g full fat cream cheese

200g Mascarpone Italian cheese

4 tbsp icing sugar

100ml double cream

2 tsp vanilla extract

4 large Crème eggs, unwrapped

3 mini Crème eggs, unwrapped, to decorate

Instructions

1. Line a 20cm springform cake tin with a circle of baking parchment. In a mixing bowl, mix the biscuit crumbs with the melted butter until you have a sandy consistency. Tip the crumbs into the tin and press down firmly with the back of a metal spoon until your base is flat. Refrigerate while you make the topping.

3. In a large mixing bowl, using a whisk, beat together the cream cheese, Mascarpone cheese and icing sugar until well combined. Add the double cream, along with the vanilla extract and whisk again.

4. Spoon the topping onto the biscuit base and smooth down with a spoon or palette knife. Carefully slice the Crème eggs in half and arrange the eggs, pushing them into the cheesecake topping, so the tops are visible. Refrigerate for at least one hour.

5. To remove the cheesecake from the tin, sit the cheesecake in some hot water (make sure it down not reach the top of the tin) and then gently unlock the sides or ease it out. Before serving, decorate the centre of the cheesecake with mini Crème eggs

Notes

Use a sharp knife dipped in boiling water when you slice the cheesecake to give you clean slices.

Courses Dessert

You may also like:

Hot Cross Buns

Easter Tiramisu

Polish Easter Babka

Recipe: Creme Egg Cheesecake

Creme Egg Cheesecake No Bake

Easter is a great opportunity for spending time with family and that shouldn’t include you spending hours in front of the stove, slaving away. I always find it a much more relaxing occasion than Christmas and the food should also reflect that.

This simple, no-bake Cheesecake can be made ahead of time and makes a great dessert centre-piece. It is also a great recipe to pull out of the bag if you find that you are really short of time.

The mascarpone (Italian) cheese in the dish provides a balance of flavours to the sweetness of the chocolate and creme egg fondant. This is just a suggested decoration – you could use Mini Eggs, crushed Easter eggs or whatever you can salvage from the children’s Easter Egg stash!

Tip: For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water.

[recipe id=”12349″]

Elsewhere…

Sarah’s Easter round-up for Baby Centre – 15 Fabulous Treats to make at Easter.

Re-visit my Chocolate Orange Tiramisu Party  – one of my most popular posts

Time to bake? Have a go at my Lemony Spring Cupcakes, too

Creme Egg Cheesecake Ren Behan

What treats are you most looking forward to making this Easter in the kitchen?

Recipe, styling, photos and recipes author’s own. This recipe was previously featured by the Good Food Channel