This recipe for Creme Egg Cupcakes has 3 of my favourite things – Cake, Buttercream all stuffed with a Creme Egg. What’s not to like?
OK, so Easter is over. You’ve got a tonne of chocolate eggs sitting around waiting to be eaten. What do you do with them?
Nah…..let’s not be boring about this……why not bake them in a cupcake?
This is one of the easiest, but most impressive tricks to pull off.
If you can bake a cupcake, and have a freezer then, seriously, you can do this!!!!!!
Firstly, freeze your eggs……NO, NO……..don’t all run down to the local fertility clinic! I mean put your Creme Eggs, Caramel Eggs, or whatever delights you’ve been given this past easter in the freezer for a minimum of 3 hours. They have to be frozen solid!
Next mix up a thick batter. I used my Light and Fluffy Cake Mix, but any thick batter will do. Even a box mix if you want……..Remember as your cupcakes will be half chocolate egg, you will either need only half the normal amount, or be willing to make double the amount of cakes – which isn’t so bad!!
Line a cupcake tray with cases and put a spoon of batter in the bottom of each case. Next place a frozen egg in each case and cover with batter until the case is about 2 thirds full. The egg may poke out of the top, but don’t worry, the cake will rise and cover it up.
Now bake, as per your recipe states.
As your cakes bake, your egg will defrost and will be just at melting point as your cakes are ready.
Remove from the oven, and transfer to a wire rack to cool. Once fully cooled, frost as usual.
Didn’t I tell you it was easy?!!!!!!!
This should work with most types of chocolate eggs, both Mini and standard sizes. Please be aware the consistency of the egg may change with the freezing and baking process. I haven’t tried hollow eggs, but I don’t think it’ll work too well
And there you have it, Creme Egg Cupcakes!! Delicious.