Happy Good Friday everyone!
I’m super happy today because…
Cadbury Creme Egg Cupcakes
- 1 cup plain flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1 stick (113g) butter, at room temp
- 3/4 cup caster sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 oz dark chocolate, melted
- 12 full size Creme eggs, smashed into chunks
- Ingredients for the frosting:
- 3 sticks (340g) unsalted butter, at room temp
- 4 1/2 cups icing sugar
- 2-3 tbsp milk
- 2 1/2 tsp vanilla extract
- Yellow food colouring, optional
- 12 mini Creme eggs to garnish, optional
- Preheat the oven to 180 degrees C and line a cupcake tin.
- Sift the flour, cocoa powder and baking powder together in a medium sized bowl and leave to one side.
- Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the egg, egg yolk, vanilla and buttermilk.
- Mix until well combined, about 1 minute on med-high speed. (It may curdle at this point, but that doesn't matter, it will come together).
- Unwrap your lovely Creme eggs.
- Place the creme eggs into a medium sized bowl and smash them 🙂 Most satisfying feeling ever?! I use the end of a rolling pin.
- Add the flour mix to the egg mixture and mix until well combined and smooth.
- Add in the melted chocolate and mix until well combined.
- Tip in the smashed Creme eggs and fold in until evenly distributed.
- Split the batter between the cupcake liners, 3/4 full and place in the oven for 20-25 minutes until risen and an inserted skewer comes out clean - you'll probably have to angle the skewer a couple of times to make sure you don't poke a bit of creme egg!
- Leave to cool in the cupcake tin for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, it's time to frost these babies! Place the butter into a large bowl and sift the icing sugar in.
- Begin to mix on a low speed (to stop the icing sugar cloud!) until it begins to combine, then turn the speed up to med-high and beat until light and fluffy. Add in the vanilla, some yellow food colouring (the amount required depends on whether you have liquid or gel) and 1tbsp of milk.
- Mix until smooth, add in another tbsp of milk and mix. If required, add in the third tbsp of milk.
- Fill a piping bag 1/2 full and then pipe the frosting onto each cupcake. If you're not piping the frosting on, you may want to halve the frosting recipe.
- Garnish with a mini creme egg and you're done!
- Cupcake will keep in an airtight container in the fridge for 3 days.
Recipe for the cupcakes from Baking: From My Home To Yours by Dorie Greenspan Recipe for the frosting by Annie
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