Friday, 14 April 2017

Foodie Friday - Creme Egg Cupcakes


One of the best things about Easter is Creme Eggs. They really should be sold all year round! I have combined two of my favourite things for today's foodie Friday - cake and Creme Eggs. 

I used mini Creme Eggs for this, but if I was going to make them again I would try them with full size eggs cut in half, I think you would get more of the gooey inside melting out. I also haven't baked in a while so really need more practice with icing... I think that's a good excuse to make more cupcakes, right?!

So, onto the recipe. I have shared my sponge recipe before and it is one I have sworn by for years. It makes a really light, fluffy, moist (apologies for those who hate that word) sponge. 

Sponge:

125g self raising flour
1/2 level tsp baking powder
100g butter, softened (I like to use Stork for the sponge)
100g caster sugar
2 medium eggs
12 mini Creme Eggs

Buttercream icing:

100g of unsalted butter (I use real butter for this)
200g of icing sugar
(to make my buttercream icing, I always combine butter with twice the amount of icing sugar)

- Preheat the oven to 190 degrees celsius /170 degrees celsius (fan) / gas mark 5. Line a cupcake tin with cake cases. Sift the flour and baking powder into a bowl. Put the butter in another bowl and soften with an electric whisk. Add the sugar, eggs and flour and beat until mixed.

- Split the mixture evenly between the cupcake cases and put a mini Creme Egg in each case. Put in the oven and bake for 15-20 minutes. I check after 15 minutes to see how they are doing. When the sponge is cooked it'll be springy to the touch and if you insert a cocktail stick it'll come out clean. 

- Once ready, remove from the oven and place the cakes on a cooling rack. 

- To make the butter icing, soften 100g of unsalted butter and gently mix in the icing sugar with a spoon to start with (if you use the electric whisk straight away you will end up with icing sugar all over yourself) and then use the electric whisk to make the mixture smooth.

- Leave the cakes to cool down before putting the icing on top, you can pipe the buttercream or spread it on top of the cupcakes. It'll taste just as nice either way!

I debated putting this post up because my cakes didn't turn out quite how I wanted them to, but I'm not a baker and they still tasted damn nice so I thought why not share them?! Plus it's a good way of combining two tasty foods.


xxx

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Photograph taken by M Richardson

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