Wednesday, 1 April 2015

Cadbury Creme Egg Inspired Cupcakes

I love that any upcoming holiday is a perfect excuse to make a themed cupcake.  Halloween, Christmas, Valentine's, St. Patrick's, Easter.....  Really any day can be turned into a reason to make a cupcake.  Every Easter I indulge in at least one bag of mini creme eggs, and this year was no exception.  This time, I thought I'd incorporate them into a cupcake.

I used my favorite chocolate cake recipe for the cupcakes.  I've raved about it before in my post on Christmas Tree Mini Cake, but here it is again.  It has been adapted from a Taste of Home recipe, found here.

Chocolate Cupcakes

1.5 cups flour
1 cup sugar
4 tbsp cocoa
1 tsp baking soda
1/2 tsp salt
6 tbsp canola oil
1 tbsp white vinegar
1 tsp vanilla
1 cup water

Mix all the dry ingredients together in a large bowl.  In a measuring cup, measure water, oil, vinegar and vanilla.  Add to the dry ingredients and mix thoroughly with a wooden spoon.  Switch to a wire whisk and beat out the majority of the lumps.  Pour the batter into paper lined cupcake tins and bake in a preheated 350F oven for 15-18 minutes.  This should yield 15 cupcakes.

When the cupcakes were cool, I piped swirls on them using a Wilton 1M tip, with both white and orange icing added haphazardly to the piping bag.  It resulted in a mixed orangey-yellow and white effect, just like a creme egg!  Here is my favorite quick cupcake icing recipe:

Easy Cupcake Icing 

1/2 cup crisco shortening
1/2 cup butter
4 cups icing sugar - I don't bother sifting
4 tbsp milk
1 tsp vanilla

Cream the crisco and butter together until well mixed.  Add the icing sugar at low speed, one cup at a time, adding 1 tbsp of milk after each addition.  Beat in vanilla at the end.  The linger you beat this frosting , the lighter and fluffier it will be.

I added a whole mini creme egg, some of them split, to the top of each swirl of icing.  These were a delicious treat.  VERY sweet, but oh so yummy!














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