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Creme Egg Center Cupcakes Easter. So Awesome 😍😍😍

posted in Food & Drink
02/22/2015
  • INGREDIENTS

    For the cupcakes:

    125 g caster sugar
    125 g unsalted butter, at room temperature
    2 eggs, beaten
    100 g self-raising flour
    25 g cocoa powder
    1 tsp vanilla extract
    2 tbsp milk
    12 Creme eggs
    For the vanilla frosting:

    125 g unsalted butter, at room temperature
    250 g icing sugar
    2 tsp vanilla extract
    2 tbsp milk
    To decorate:

    12 mini Creme eggs, halved
    TIPS AND SUGGESTIONS
    Freezing the whole, large Creme eggs will prevent them from melting into the cake mixture once the cupcakes are in the oven.

  • 1. For the cupcakes: Place the large Creme eggs into the freezer. Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake liners.

    2. Beat the sugar and butter together in a bowl until light and fluffy. Slowly add in the eggs and a tablespoon of flour at a time. Sift in the rest of the flour and the cocoa powder and mix well. Stir in the milk and mix again.

  • 3. Put one spoonful of the cupcake mixture into each paper case. Take the Creme eggs out of the freezer and place one whole egg into the case, pressing it down gently into the mixture. Put another spoonful of the cupcake mixture on top of each egg. Using the back of a teaspoon, gently even out the cupcake mixture in the case, so that the top of the Crème egg is just showing. Bake in the oven for 15 minutes. Take the cupcakes out of the oven, let them cool in the tin slightly and then place them onto a wire rack.

  • 4. For the vanilla frosting: Beat the butter for a few minutes until it is pale and creamy. Slowly add in the icing sugar until it is all incorporated and beat for a few minutes. Add the vanilla, followed by the milk to loosen the mixture slightly. Transfer the buttercream into a piping bag fitted with a round-holed nozzle.

    5. To decorate: Pipe the buttercream onto each cupcake and decorate each cake with one mini egg, cut into two halves.

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