Creme Egg cupcakes
Perfect for Easter, these Creme Egg cupcakes are easy to prepare in just 20 minutes.
Top each cupcake with a generous swirl of Swiss meringue buttercream made from caster sugar, egg whites, and butter. Finish with a mini Creme Egg. This cupcake recipe also has a hidden surprise as each rich chocolate sponge has a mini Creme Egg hiding inside. This recipe makes 12 cupcakes.
These Creme Egg cupcakes would work just as well with regular Creme Eggs too. Why not ‘crack’ them open and drizzle the goo over the top of each cupcake before serving.
You might also like…Chocolate cupcake recipe Hummingbird Bakery’s vanilla cupcakes recipeCreme Egg recipes
- For this Easter recipe you will need:
- 95g plain flour
- 20g corn flour
- 25g cocoa powder
- 50g butter, softened
- 115g dark soft brown sugar
- 3 medium eggs, beaten
- 125ml sour cream
- 24 Mini Creme Eggs
- For the Swiss meringue buttercream
- 3 large egg whites
- 225g caster sugar
- Pinch of salt
- 300g unsalted butter
- Few drops of vanilla extract
- Small, pea-sized blob of yellow food colouring paste (we used Sugarflair's Egg Yellow)
- You will also need
- Open star tip icing nozzle (such as a Wilton 1M)
- Piping bag
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