Monday, 18 March 2013

Creme Egg Cupcakes

Ever since I saw a picture of these re-tweeted by Cadbury's last weekend, I was desperate to re-create them. With no recipe attached, just the picture, my friend Libby and I took on the challenge this Saturday.

First things first, before you even put the kettle on, pop a couple of packets of mini cream eggs in the freezer. If you have a real sweet tooth, you could use regular size, but we thought that might be overkill. These will need a couple of hours to chill - plenty of time for a cup of tea, and catch up with a good friend. This is important as means that the eggs will stay together once heated and not dissolve into the cake batter.

For the 'cakey' bit, out came the Nigella cookbook, and we whipped up a batch of her standard cupcake sponge batter:

  • 125g softened, unsalted butter
  • 125g caster sugar
  • 125f self-raising flour
  • 15g cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-3 tbsps milk

Blend all of the ingredients, minus the milk. Once blended, add the milk a spoon at time until the batter is smooth - you might not need all of it.

Line a muffin tray with muffin cases and divide the mixture out evenly. 

Peel the creme eggs and place on top of the batter, pressing them down gently but not so they touch the bottom - you want them to stay in the middle.

Bake in a pre-heated oven at 200C for 15-20 minutes, or til they are springy to the touch.

If, like us, you cannot bear to wait before you eat them, put the kettle on again and crack one open right away (or once they are cool enough to handle). You won't regret this - the fondant oozes out and is very yummy. For the more arty among us, you could always ice the top in a fancy way, but in my opinion the cake and the cream egg make it sweet enough. That being said, I do claim to be able to eat a whole 6 pack of creme eggs without thinking twice. 

E x