So to continue with the run up to easter and to make the most of Creme Eggs being on sale, we are going to overuse them at every opportunity we get. After making our previous Creme Egg bake we thought we would go for a trusty cupcake this time.
After creating our Creme Egg Millionaires Shortbread and the amazing success the fondant in the middle of those was, we have decided to use that fondant to swirl into the buttercream of our cupcake and just when you thought they were sweet enough, we have also put a whole Creme Egg into the centre of each cupcake (yes a whole one, not a mini one).
We have reused our trusty chocolate cupcake recipe we always use, like in our Kinder Bueno & Peanut butter Cupcakes. We froze our Creme Eggs in advance to make sure the insides stayed nice and gooey after baking and the chocolate didn’t ooze everywhere (better to be safe than sorry and more importantly not to lose 10 creme eggs). If you don’t feel the need to freeze yours then that’s cool, but it was minimal effort and we thought we may as well!
Now for the really fun part – the frosting. We figured the recipe for the fondant in the millionaires wasn’t all that different to buttercream, just less butter and the addition of golden syrup, so why not use it as the topping on our cupcakes. We wanted to create a swirl of yellow and white frosting on top (like the inside of a creme egg) and this was just a little bit more interesting than sticking some colouring in half the buttercream. If you prep your piping bag with your desired nozzle (we just used any star nozzle, but a larger one is easiest- whichever you’re used to!) and fill the piping bag with the yellow fondant, then use a spoon to push the fondant to one half of the piping bag, you can then fill the other half with the buttercream. This doesn’t need to be neat or anything, just so you get the idea that it’s half and half you’ll get a white and yellow swirl as you pipe on to the cake. You can also use a duo piping bag that has 2 separate compartments but for us that required a level of pre-planning we rarely reach.
- 10 creme eggs
- 175g softened butter
- 175g caster sugar
- 3 eggs
- 150g self raising flour
- 45g cocoa powder
- 1 tsp salt
- splash of milk
- 165g golden syrup
- 90g softened butter
- 1/2 tsp salt
- 1tsp vanilla
- 375g icing sugar
- yellow food colouring
- 100g butter
- 300g icing sugar
- 1tsp vanilla
- splash of milk
- In advance, freeze your creme eggs till you're ready to use them
- Cream together your butter and sugar until pale and fluffy
- Gradually add the eggs followed by the flour, cocoa, salt & milk
- Divide half your mixture over 10 cupcake cases, then pop in your frozen creme eggs to the centre of the mixture, cover the creme eggs with the rest of the mixture (this will stop the chocolate burning), you may need to use a small spoon or your finger to push the batter around the egg
- Bake at 180C for 18-20 minutes and leave to cool
- Mix together the butter, golden syrup, vanilla and salt together for the fondant until the mixture becomes pale(ish)
- Gradually add the icing sugar into the mix to create a thick fondant, then use enough yellow colouring to create a nice yolk colour, set aside
- Mix together your butter and icing sugar together to create your buttercream, add a splash of milk & the vanilla and beat on a high speed to get lots of air into your buttercream, giving you a light fluffy frosting. You may need to add less or more icing sugar to get the right consistency
- In a piping bag with a star nozzle put the yellow fondant in one side and the frosting in the other side, pipe your frosting onto your cupcakes
- You can top your cupcakes with a mini creme egg or a drizzle of milk chocolate if you want to for a little more decoration