Monday, 25 February 2013

Creme Egg Cupcake.

As Easter is approaching I thought it would be a nice idea to make some creme egg cupcakes for the weekend with my boyfriend, however this turned more into me making them and him telling me to hurry up so he could have one. These are very filling and very high calorie so make at your waistline's peril! 

To make these decadent beauties you will need:
Chocolate cupcake mix, or your favorite recipe to make six cakes. Plus the extras you need for the mix, in this case one medium egg and some milk. 
Six creme eggs,

For the icing: 
140g Butter.
280g Icing Sugar
Yellow food colouring (optional).  

First empty the mix into a mixing bowl. And pre heat the oven to 200. 

Add the milk and the egg to the dry mix. 

Mix with a fork until a lumpy mixture is formed. 

Place the cup cake cases in the muffin try and add two tea spoons of mixture, or enough to cover the bottom of the muffin case. 

Open the creme eggs, unwrap and place one creme egg up right in the muffin cases. 

 Surround the creme eggs with the remainder of the mixture 

Place the cakes in the centre of the pre heated oven for 18 minutes. 
For the icing measure out the 140g of butter and soften it in the microwave for around 20 seconds. 

Add half the measured out icing sugar, 140g. 

Mix with a fork, it is more work than using an electric whisk but less messy and you need to burn some of those calories off!

Once mixed add the other half of the sugar and mix furiously again. Add a tablespoon of milk if you need to, it will make the icing more workable. 

Section off a small amount of the icing and add a couple of drops of yellow food colouring and mix. 

Take the cupcakes out of the oven and leave to cool. 

Roughly spread the white icing onto the cupcake. 

Put a dab of yellow icing in the middle making a splat kind of shape...

And that is that, put the kettle on make some tea you'll need it with these! 

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