Every week we bring you a taste bud-tingling, saliva-inducing recipe for you to feast your eyes (and stomachs) on.
This afternoon we’re bringing you something that is perfect for Easter Sunday and will help you get rid of some of that chocolate.
We give you the recipe for Creme Egg Cupcakes courtesy of the Net Mums website…
(Makes 12)
Ingredients:
For the cupcakes:
- 150g unsalted butter, softened
- 125g self-raising flour
- 25g cocoa powder
- 150g caster sugar
- 3 eggs
- 12 mini Creme Eggs (freeze before adding to the batter)
For the topping:
- 150g unsalted butter, softened
- 350g icing sugar
- Yellow food colouring (optional)
- 6 Creme Eggs, chilled and halved
Method:
1. Preheat the oven to 180ºC/Gas mark 4.
2. To make the cupcakes, whisk all the ingredients (except the mini Creme Eggs) in a large bowl until creamy.
3. Spoon the mixture into the individual cupcake cases and pop a frozen mini Creme Egg into each case.
4. Bake for 10-15 minutes or until they spring back when pressed gently.
5. Leave the cupcakes to cool.
6. To make the frosting, put the icing sugar and butter in a bowl. Using an electric whisk, beat together until well mixed (if necessary add a drizzle of hot water to soften the mixture).
7. Divide the icing between two bowls and in one bowl add a tiny drop of yellow food colouring.
8. Mix well and keep adding more until you have the desired colour.
9. Fill two piping bags with alternate dollops of yellow and white icing (you can also use a flat knife to spread the icing).
10. Once finished, top each cupcake with half a Creme Egg, and serve!
