Sunday Bake: Hidden Creme Egg Cupcakes

I’ve seen a lot of variations of these tasty treasures so I thought I’d better give them a go before the Creme Eggs disappear for another year! I went for a vanilla cupcake and icing as I don’t like too much chocolate, bit sickly no?

This recipe makes 12 cupcakes, I used just 6 cupcakes for creme egg filled ones

Ingredients For Cupcakes:

110g butter or margarine, at room temperature
110g caster sugar
2 medium free-range eggs
1 tsp vanilla extract
110g self-raising flour
1-2 tablespoons milk
6 creme eggs, frozen

Ingredients for Icing:
60g butter
120g icing sugar
1-2 tablespoons milk
1-2 teaspoons vanilla extract
Sweets and sugar decorations

Equipment:
Large Bowl
Whisk
Spoon
Cupcake Cases
Cupcake/Muffin Tin
Spatula/piping bag, for icing

Method:

1) Pre-heat oven to 180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases

2) Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract

3) Fold in the flour, adding a little milk until the mixture is a smooth consistency

4) Spoon the mixture into the paper cases until they are 1/3 full and put a creme egg on top

4) Bake in the oven for 10-15 minutes, or until golden-brown on top

5) Leave to cool for 10 minutes, then remove from the tin and cool on a wire rack

Method for Icing:

1) Beat the butter in a bowl until soft

2) Add half the icing sugar and beat until smooth

3) Then add the remaining icing sugar with one tablespoon of the milk, add more milk if necessary, until the mixture is smooth and creamy

4) Add vanilla extract and mix until fully combined – you may also add food colouring at this point

5) Spoon the icing into a piping bag with a star nozzle and pipe onto each cupcake. Alternatively you can spoon the icing onto the cupcake and use a spatula to spread evenly

6) Decorate with any sweets or sugar decorations and enjoy!

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