Tuesday, 14 June 2016

Not just for easter : Tasty creme egg cupcakes

The recipe may have changed on our humble favourite easter sweet, but it's still perfect for baking up a tasty treat. These creme egg cupcakes are inspired by the flavours of the classic creme egg, with a scrumptious chocolatey base and a sweet swirled buttercream on top, not just for easter, but a tasty seasonal treat to bake up any time!

Ingredients (makes 12 cupcakes)
  100g self raising flour
  40g cocoa powder
  140g caster sugar
  40g butter
  1 egg
  120ml milk
  1-2 bags of mini creme eggs

For the buttercream
  120g butter
  250g icing sugar
  drop of yellow food colouring

Pre heat the oven to 180c/160c fan/gas mark 4 and line a cupcake tray with muffin cases.

Mix together the flour, sugar and cocoa powder to a sandy consistency, add in the butter and blend it down to a powdery mix.

In a jug whisk the egg and add in the milk, gradually pour this into the dry mixture, beating it together as you go, resulting in a rich, smooth, mixture.

Spoon the mixture into the cases, then place a creme egg on top, pushing it down gently into the mixture. I found that a bag of mini creme eggs wasn't quite enough for a dozen so you may want to grab an extra bag, besides you can always eat the left overs! You'll also notice that I've said to use muffin cases for these, due to the extra volume in the bakes from the creme eggs you'll need a larger case to allow for the rise and size of the cupcakes, muffin cases are just perfect to hold these tasty cupcakes in place.

Bake for 15-20 minutes till risen, the cupcakes should rise around the creme eggs with a small dint in the middle where you can see the creme egg nestled inside all snug and secure, till it's eaten... Then place on a wire rack to cool down.

Next, make the buttercream, mix together the butter with half of the icing sugar until combined, sift in the remaining icing sugar and blend, whisking to a pale, creamy mixture. In a smaller separate bowl add 2-3 spoonfuls of the buttercream, you'll be adding the food colouring to this to recreate the classic yellow & white creme egg filling with your buttercream.

Add a drop of yellow food colouring until a bright yellow shade starts to appear. Then take your piping bag and start to add alternate spoons of each buttercream mix into the bag, don't worry about them mixing too much, as you'll want to create a pretty yellow & white swirl on top of each cupcake.

Pipe swirls on top of each cupcake, you should start to notice varying swirls of the yellow and white buttercream on each cupcake.

A delicious treat to bake any time of the year, but extra tasty of course around easter!