I hope you are all well and are having a lovely Easter! A few days ago I was watching Mary Berry’s Everyday Easter themed program and it got me inspired to get creative in the kitchen and try out my own recipe! I am by no means an expert at baking but besides from blogging, I really enjoy baking as a hobby and as it’s Easter I thought it would be the perfect time to do something different instead of my usual beauty posts by sharing with you how to create these quick and easy creme egg cupcakes! Originally I was going to do Easter nests but I decided that I would have a go at making a basic cupcake recipe and adding my own Easter decorations on top instead! I hope you enjoy my lovelies…
These cupcakes were so much fun to make and they didn’t take much time or need much skill to make without needing any fancy ingredients so anyone can have a go at making them! Easter for me involves chocolate, eggs and colourful sprinkles as well as spending time with the family so I thought these would be a great idea if you wanted to do some last minute baking with your family or just if you fancy baking some delish, slightly unhealthy cupcakes but hey ho you’ve got to treat yourself at Easter am I right!?
- 220g (8oz) Self Raising Flour
- 220g (8oz) Caster Sugar
- 220g (8oz) Unsalted Butter
- 4 Eggs, beaten
- A few drops of Vanilla Essence
- 1Tbsp of Milk
(This recipe makes 12 Cupcakes)
Preheat the oven to fan 160 degrees, conventional 180 degrees, gas mark 4 and line a baking tray with 12 cupcake cases of your choice.
Sift the flour (optional) into a bowl and put it to one side to use later. Cream the sugar and butter together in a separate bowl until light and fluffy. I did this in an electric mixer but a bit of elbow grease will work just fine without using an electric whisk/mixer.
Gradually add the beaten eggs, a few drops of vanilla essence and milk with a little flour after each addition. Gently fold in the remainder of the flour until all the ingredients are combined.
Divide the mixture between the cupcake cases and then bake for 20 minutes until they are lightly golden. Finally, place them on a cooling rack and get decorating…
- 1 bar of Cadburry’s milk chocolate (or any bar of your choice)
- 2 small boxes of mini eggs (or 1 packet)
- 1 packet of mini creme eggs
- A tube of multi coloured sprinkles
You could obviously add your own decorations of your choice but I went for an easy chocolate icing and the traditional decorations which scream Easter!
Now it’s time to decorate which for me is definitely my favourite part! Before you start decorating though, make sure that the cupcakes have had chance to cool as you don’t want to be decorating cupcakes that are still hot as the icing will run everywhere! First, slice the mini creme eggs in half and separate them and the mini eggs into bowls. Then, break up the chocolate bar into small pieces in a bowl then place it in the microwave at 360 degress for around 2-3 minutes to melt but keep checking every 30 seconds as every type of chocolate is different. I would suggest melting it in a microwave to reduce the risk of burning the chocolate in a pan.
Once the chocolate has melted, get a teaspoon and pour the chocolate onto the cupcakes equally one by one. I decorated each cupcake one at a time as the chocolate will cool quickly so if you tried to ice them all with chocolate first, you would have to work fast before it cooled. After icing them with chocolate, add the sprinkles which seemed to fly everywhere but thankfully I managed to get most of the sprinkles on the cupcakes than on the work surface or the floor! Finally, add one creme egg half and one mini egg to each cupcake and voila!
That brings me to the end of this weeks post! Thank you so much for reading as always and I hope you enjoyed this post! Let me know if you have a go at baking these yourself or something similar as I’d love to see your own take on this recipe! Happy Easter everyone and I hope you all have an amazing chocolate & fun filled weekend!
Much Love, Amelia xx