Wednesday, 18 January 2012

Cadbury Creme Egg Cupcakes

This is soooooo not helping the January diet but oh my gosh.... Cadburys have just posted an amazing recipe for Creme Egg Cupcakes! I'm in heaven at the sound of these things. As soon as the Jan/Feb diet is over I am definitely making these! For those who have already given up the New Years resolution... here's the recipe below! Nom nom.

1/4 cup butter, softened
1/2 cup golden corn syrup
3 cups icing sugar
1 teaspoon vanilla yellow food colouring (optional)
1/2 cup butter, softened
1/2 cup sugar

2 eggs, separated
1/2 teaspoon vanilla


3 ounces unsweetened chocolate, roughly chopped

2 cups flour
2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

1 ¼ cups milk
1/2 cup chocolate chips
1/4 cup butter, softened

First you will want to prep the "creme egg" filling. Beat 1/4 cup of the soft butter until fluffy. Add syrup, icing sugar and 1 teaspoon vanilla and beat until well combined. If desired, stir in some yellow food colouring until a pale yellow. Reserve in fridge and let set up.

Turn oven on to 350F. Grease a muffin tin and line with paper cups. In a double boiler melt the unsweetened chocolate, stirring regularly. You can start mixing the cupcake batter while it melts and then turn the double boiler off when the chocolate is melted. These cupcakes are easiest in a mixer, but can be done with a hand mixer or even an able pair of hands. Beat butter until light and fluffy and add in sugar until well combined. Separate the egg whites into a large bowl and beat the egg yolks into the sugar one at a time. Slowly add in melted chocolate and vanilla.

In a separate bowl whisk together the flour, baking powder, baking soda and salt. Alternately fold in dry ingredients and milk in a few batches. Don't over mix! Beat the egg whites to soft peaks and fold in.

Divide the batter into the muffins cups. Remove the creme filling from the fridge and roll out 12 balls no bigger than a centimetre in diameter. In the centre of each cupcake press in a ball of filling as deep as possible. Sprinkle with chocolate chips. Bake for 35 minutes.

Transfer cupcakes to a rack and let cool.

In the meantime combine the last 1/4 cup of butter with the remaining creme filling and beat until uniform. Transfer to a piping bag. The cupcakes should have little holes in the middle. Put your icing into a piping bag and pipe a dollop into the centre of each cupcake.

I gather eating these warm is the best way to do it!

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