So here are the Cream Egg cupcakes I made a couple of weeks ago, they are a little time consuming to make but definitely worth it in the end.
You Will Need:
For the Cakes
4 Table spoons of Cocoa powder
3/4 cup of Plain Flour (I used a large Cath Kidston mug)
1/4 tsp Salt
1/4 tsp baking powder
1/2 tsp of bicarb soda
4 Tablespoons of Butter at room temp
3/4 cup of Caster Sugar
1/4 cup of water
1/4 cup of full fat milk (I used semi-skimmed and it was fine)
For the Filling
10 Cream egg shells
1/2 cup of double cream
For the Frosting
10 Cream Egg inners
1/2 cup of butter
3/4 cup of icing sugar
2 tsp of vanilla extract
1-2 tablespoons of milk (if the frosting is too thick)
The Cooking Bit
*Preheat the over to about 210 degrees, line a cupcake tin with 12 cupcake cases (because I used a large mug I had more than 12).
*Sift the flour, salt, baking powder, bicarb soda and cocoa into a large bowl and put to one side.
*Beat the Sugar and butter in another bowl until light and fluffy, I used an electric whisk for this.
*Add the egg and continue to beat until smooth.
*Mix the milk and water together and add a third at a time to the dry ingredients, beat until fully mixed.
*With the electric whisk beat in the egg mix until fully incorporated and smooth (key word, are you getting that?)
*Fill each cupcake case about 2/3 and bake for about 20 minutes, check them with a cake skewer.
*For the filling, heat the cream over a medium hob until simmering.
*Mix in the Cream egg shells and leave to stand for a few minutes.
*Beat until creamy and thick, and then pop into the fridge to cool.
*When Cold, cut cones out of the tops of the cupcakes and fill with the chocolate filling.
*Replace the tops of the cakes. Good as new.
*For the Frosting, beat the egg centres and butter on a high speed until smooth.
*Add the Vanilla and continue to beat until incorporated.
*Now add the icing sugar and continue to beat until it's all fluffy and creamy.
*Pipe or spoon onto the top of the Cupcakes and finish with a mini egg on top (or some other delightful topping of your choice).
Recipe from Homemade by Holman