We're so glad so many of you liked the Cadbury creme egg cupcake by Sticky Pinny we posted, and she very graciously is allowing us to reprint the recipe, originally posted on her blog, from Iron Cupcake in Leeds. You can also follow @StickyPinny on Twitter and see more photos and get more recipe links on Flickr.
Cadury Creme Egg Cupcakes - Perfect for Easter!
(Makes 12-15)
For the cakes
50g best-quality cocoa powder, sifted
100g dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some for greasing
150g caster sugar
225g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp vanilla extract
2 large free-range eggs
Cream cheese frosting
500g icing sugar
125g cream cheese
125g soft unsalted butter
Creme Egg Fondant
170g golden syrup
60g butter, room temperature
375g icing sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Yellow food colouring (I use gel colouring as the liquid stuff tends to water everything down)
To Decorate
3 x bags of Mini Cadbury's Creme Eggs
Method
Preheat the oven to to Gas Mark 4 / 160C (fan) / 180C
Sift the cocoa into a large bowl and mix in the dark muscovado sugar. Pour in the boiling water and mix. Set to one side to cool slightly
Cream the butter and caster sugar together in a separate bowl, well until pale and fluffy
Sift the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
Dribble the vanilla extract into the creamed butter and, then crack in one egg, quickly followed by a spoonful of the flour mixture (this stops it from curdling), then the second egg. Keep mixing after each addition. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture.
Divide into lined cupcake tins - cook for 20-25 mins for the standards sized cakes and about 10-12 minutes for the minis. Test with a cake tester - if it come out clean, they're ready. Leave for a couple of minutes in the tines and then take out the cakes and leave to cool on a rack.
To make the fondant filling mix the butter, syrup and vanilla in a bowl - ideally you want to do with with an electric mixer, or it will take forever! Gradually add the icing sugar, then the food colouring and carry on beating until smooth. Cover and set to one side.
To make the fondant filling mix the butter, syrup and vanilla in a bowl - ideally you want to do with with an electric mixer, or it will take forever! Gradually add the icing sugar, then the food colouring and carry on beating until smooth. Cover and set to one side.
Make the cream cheese icing - again, beat the butter, cream cheese and vanilla extract and then gradually add the icing sugar continue beating until smooth and thick. Use immediately or if not, cover and store in the fridge.
Once the cakes are cool, you can start to decorate.
To get the two-tone swirled effect, place some of the fondant down one side of a piping bag and add the cream cheese down the other side - try not to combine / mix them up too much. you want a1/3 - 2/3 ratio of fondant to cream cheese icing.
Pipe out the frosting on a plate until the two tone effect comes through and then ice the cakes. To decorate, Icarck over a mini creme egg over the cake. Allow the fondant centre from the eggs to spill over the top of the cake...
Feel free to eat in whatever way you wish!
Photos via this Sticky Pinny Iron Cupcake: Leeds Flickr set.
Cadury Creme Egg Cupcakes - Perfect for Easter!
(Makes 12-15)
For the cakes
50g best-quality cocoa powder, sifted
100g dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some for greasing
150g caster sugar
225g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp vanilla extract
2 large free-range eggs
Cream cheese frosting
500g icing sugar
125g cream cheese
125g soft unsalted butter
Creme Egg Fondant
170g golden syrup
60g butter, room temperature
375g icing sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Yellow food colouring (I use gel colouring as the liquid stuff tends to water everything down)
To Decorate
3 x bags of Mini Cadbury's Creme Eggs
Method
Preheat the oven to to Gas Mark 4 / 160C (fan) / 180C
Sift the cocoa into a large bowl and mix in the dark muscovado sugar. Pour in the boiling water and mix. Set to one side to cool slightly
Cream the butter and caster sugar together in a separate bowl, well until pale and fluffy
Sift the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
Dribble the vanilla extract into the creamed butter and, then crack in one egg, quickly followed by a spoonful of the flour mixture (this stops it from curdling), then the second egg. Keep mixing after each addition. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture.
Divide into lined cupcake tins - cook for 20-25 mins for the standards sized cakes and about 10-12 minutes for the minis. Test with a cake tester - if it come out clean, they're ready. Leave for a couple of minutes in the tines and then take out the cakes and leave to cool on a rack.
To make the fondant filling mix the butter, syrup and vanilla in a bowl - ideally you want to do with with an electric mixer, or it will take forever! Gradually add the icing sugar, then the food colouring and carry on beating until smooth. Cover and set to one side.
To make the fondant filling mix the butter, syrup and vanilla in a bowl - ideally you want to do with with an electric mixer, or it will take forever! Gradually add the icing sugar, then the food colouring and carry on beating until smooth. Cover and set to one side.
Make the cream cheese icing - again, beat the butter, cream cheese and vanilla extract and then gradually add the icing sugar continue beating until smooth and thick. Use immediately or if not, cover and store in the fridge.
Once the cakes are cool, you can start to decorate.
To get the two-tone swirled effect, place some of the fondant down one side of a piping bag and add the cream cheese down the other side - try not to combine / mix them up too much. you want a1/3 - 2/3 ratio of fondant to cream cheese icing.
Pipe out the frosting on a plate until the two tone effect comes through and then ice the cakes. To decorate, Icarck over a mini creme egg over the cake. Allow the fondant centre from the eggs to spill over the top of the cake...
Feel free to eat in whatever way you wish!
Photos via this Sticky Pinny Iron Cupcake: Leeds Flickr set.
Comments
http://www.thesimplethingsblog.com/2011/04/easter-diy-simply-fabulous-ideas.html