Creme Egg Cupcakes
Chocolate cupcakes with a creme egg inside, vanilla buttercream and half a creme egg on top
Servings 12
Calories 671kcal
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
- Make sure 12 of the Creme Eggs have been put in the freezer for a few hours to freeze solid
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases
- To make the sponge, cream together the butter and the caster sugar, ideally with an electric mixer
- Add the eggs and milk, and whisk in
- Whisk in the self raising flour and cocoa powder gently
- 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, until all the batter is used up
- Bake for 20 minutes
- Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results. If the buttercream is too stiff then you can add a little milk to it
- If you'd like to colour the buttercream, put half of it in a bowl and mix in some orange food colouring
- 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
- When the cupcakes are fully cool pipe some buttercream on top and place a Creme Egg, cut in half, on top
- Store in an airtight container in a cool place, eat leftovers within 3 days
Nutrition
Calories: 671kcal | Carbohydrates: 50g | Protein: 3g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 203mg | Potassium: 53mg | Fiber: 1g | Sugar: 56g | Vitamin A: 708IU | Calcium: 16mg | Iron: 1mg