I thought I’d have a go at making some Easter themed cupcakes this week so I headed over to Pinterest for some cupcakey inspiration. I was met with everything from handcrafted bunnies made from icing to perfectly crafted chicks piped onto cakes – all of which is way above by capability! I can however make an amazing chocolate cake so I decided to combine that with the one thing that I most think about when it comes to Easter – Cadbury’s Creme Eggs!
How to make Cadburys Creme Egg Cupcakes.
The basic recipe for the chocolate cupcakes is just a normal chocolate sponge cake recipe so you can use your own recipe if you’d prefer it to the one I use. Mine is one that I memorised many years ago when I was cooking in the kitchen with my lovely Nana.
A capful of vanilla essence
175g self raising flour
1 packet of mini Cadbury’s Creme Eggs – FROZEN overnight.
- I’m lazy so I always use an electric blender when I make a cake which makes it really easy and quick. Basically, I beat the butter and the sugar together first, add the vanilla and the eggs and then the flour and the cocoa.
- Spoon a small amount of batter into your cupcake cases and pop your frozen creme egg on top. Then spoon more cake batter over the top of the egg to completely cover it.
- Bake in the oven at about 180 c until the cake is cooked through (ie. when you can insert a skewer or knife and it comes out clean).
How easy is that?
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