Crème egg cupcakes

A cake stand piled with chocolate cupcakes with halved creme eggs on top, with a grey stone background

Bake these crème egg cupcakes, then check out our Easter cupcakes, Easter cheesecakeEaster rocky road and more Easter baking ideas.

  • 611
  • Total time 1 hours
  • Difficulty Easy

Ingredients

  • golden caster sugar 100g
  • soft light brown sugar 75g
  • unsalted butter 175g, soft
  • eggs 3
  • self-raising flour 125g
  • cocoa powder 50g
  • vanilla extract 1 tsp
  • soured cream 50g
  • unsalted butter 200g, soft
  • icing sugar 400g
  • yellow food colouring
  • crème eggs 6, halved

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.

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[image id=”93370″ size=”landscape_thumbnail” align=”none” title=”Classic Chocolate Cupcakes Recipe” alt=”Classic Chocolate Cupcakes Recipe” classes=””]

Nutritional data

  • kcals 591
  • fat 31.8g
  • saturates 19.6g
  • carbs 71g
  • sugars 61g
  • fibre 1.2g
  • protein 4.6g
  • salt 0.2g

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