Monday, 21 March 2016

Food | Creme Egg Cupcakes

 Hello there! As Easter is less than a week away of course I had to do some Easter-related baking. I thought why not combine creme eggs and cupcakes together? And this is how this recipe was born. This recipe made 8 cupcakes, which was perfect as that was how many mini creme eggs were in the packet!


You will need:
150g self-raising flour
150g caster sugar
150g margarine
2-3 eggs (as close to 150g as you can get)
1tsp baking powder
1tsp vanilla extract
Mini creme eggs 



 If you've been a reader for a while, the cake mix is my basic go-to cupcake mix that I always use. Place all of the ingredients (minus the creme eggs) into a bowl and mix together (yes, it really is that simple!).
 Peel the wrappers off of the creme eggs and place in a small bowl.



 Preheat the oven to 180°C/350°F/Gas Mark 4.
 Fill your cupcake case by about 1/4, and place a creme egg into the middle. You need a layer of cake underneath the egg so that it retains some of the shape, so don't push the egg all of the way to the base of the cupcake.
 Spoon mixture into the cupcake case until the creme egg is covered.
 Repeat until you are out of mixture/creme eggs!
 Place in the oven for 12-15 minutes, or until golden brown and the sponge springs back when touched.




 Once baked, take out of the oven and leave to cool.
 Once the cupcakes are cooled you can decorate! I used a simple glac√© icing (mix of icing sugar and water) and added some orange colouring to it, as well as putting some sprinkles on the top of some!






Your cupcakes are now ready and can be served- if you cut the cupcakes in half you should be able to see your creme egg sitting there!



 I really hope that you enjoy making these (and eating them!) and if you don't like creme eggs why not put some mini eggs in, or some caramel ones? As always if you recreate these please let me know!

Love Jess xxx
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