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Creme Egg Cupcakes

Cook Time 20 minutes
Servings 12

Ingredients

For the sponge

  • 12 Creme Eggs Frozen
  • 120 g Butter or baking spread
  • 120 g Caster sugar
  • 2 Eggs large
  • 1 tbsp Milk
  • 100 g Self raising flour
  • 20 g Cocoa powder

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Vanilla extract
  • Orange food colouring optional
  • 6 Creme Eggs cut in half

Instructions

  1. Make sure 12 of the Creme Eggs have been put in the freezer for a few hours to freeze solid

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases

  3. To make the sponge, cream together the butter and the caster sugar

  4. Add the eggs and milk, and whisk in  

  5. Whisk in the self raising flour and cocoa powder

  6. Place a teaspoon of batter into each case, then add a frozen Creme Egg. Add about 2 more teaspoons of batter around the Creme Eggs

  7. Bake for 20 minutes

  8. Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results

  9. If you'd like to colour the buttercream, put half of it in a bowl and mix in some orange food colouring

  10. Fill a piping bag fitted with a round nozzle, with the vanilla buttercream on one side and the orange coloured buttercream on the other side

  11. When the cupcakes are fully cool pipe some buttercream on top and place a Creme Egg, cut in half, on top

  12. Store in an airtight container in a cool place, eat leftovers within 3 days