- Home
- Recipes
- Baking and desserts
- Creme egg cupcakes
Creme egg cupcakes
- Anna Glover
Published: December 14, 2021 at 5:02 PM
Save recipe
Makes 12
Easy
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
These super-chocolatey Creme Egg cupcakes, with their yolk-yellow frosting, are too good to save just for Easter
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Bake these crème egg cupcakes, then check out our Easter cupcakes, Easter cheesecake and Easter rocky road. We've got plenty more cupcake recipes, Easter baking ideas and Easter leftover recipes.
Creme Egg cupcakes recipe
Ingredients
Nutrition
-
100g golden caster sugar
-
75g soft light brown sugar
-
175g unsalted butter
soft
-
3 eggs
-
125g self-raising flour
-
50g cocoa powder
-
1 tsp vanilla extract
-
50g soured cream
ICING
-
200g unsalted butter
soft
-
400g icing sugar
-
yellow food colouring
-
6 crème eggs
halved
Nutrition: per serving
- kcal591
- fat31.8g
- saturates19.6g
- carbs71g
- sugars61g
- fibre1.2g
- protein4.6g
- salt0.2g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Line a muffin tin with 12 paper cases.
-
step 2
Beat both the sugars and butter with an electric whisk until pale and fluffy. Add the eggs, beating well in between each addition. Sieve in the flour and cocoa, add a pinch of salt and fold in briefly until combined. Stir in the vanilla and the soured cream.
-
step 3
Divide the mixture between the cases, and bake for 20-25 minutes until well risen, and spring back when gently pressed. Transfer to a cooling rack and cool completely.
-
step 4
Beat the butter and icing sugar together for the icing, until pale, light and fluffy. Put half of the icing in a separate bowl, and add enough of the yellow food colouring to turn the icing a golden-yolk yellow.
-
step 5
Fit a piping bag with a star nozzle, and place flat on the work surface. Put the white icing into the piping bag in a few dollops in the middle of the bag, where it’s still fairly wide. Place the yellow over the top of the white. Lift the piping bag up by the wide end, and squeeze both colours down evenly so they are side by side right down to the nozzle.
-
step 6
Pipe swirls of the icing over the cupcakes, and add a halved crème egg into icing to stick on. Will keep for three-four days in an airtight container.
Get inspired by our best cupcake recipes
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue