I hope you all had a lovely Easter break and made some delicious yummy treats to share with your families and friends. Last year I made some chocolate cupcakes with a mini egg nest on top so I thought I would try something a little different this year.
I found a really interesting recipe online for creme egg cupcakes, baked with a creme egg inside so I thought I would give them a go!
As recommended in the recipe I found, I froze the creme eggs ( taken out of their wrapper and put in a freezer bag) and done this the night before I planned on making them. This is done to prevent them burning/melting inside the cupcakes whilst they are baking.
I used a chocolate cupcake recipe to make the cupcakes and half filled the cupcake wrappers with the mixture....like this...
I didn't pour any more mixture into the cases as I thought they would rise too high and spill over (but perhaps I should have as the recipe recommends pouring further mixture over the creme eggs).
The cupcakes rose perfectly and smelled delicious when they came out of the oven.
I decided to decorate the cupcakes like an egg, white vanilla buttercream topped with a dollop of yellow buttercream to resemble the yolk of an egg... then top the cupcakes with another creme egg.
Me being me, I decided to cut into a cupcake to look at what I hoped would be a delicious gooey egg inside but that didn't happen! There was evidence that a creme egg had been put in it, but the gooey centre had leaked out into the cupcake mixture and stuck to the bottom of the cupcake wrapper so just the shell of the creme egg remained.... I was a little disappointed!
Despite this.... they still tasted fab and my workmates enjoyed them! Some of them were lucky enough to get part of a creme egg inside that hadn't melted!
I am not sure why the eggs split in the cupcakes but think it might be because of one of the following:
1) I didn't pour mixture over the cupcakes once they were in the wrappers
2) I might have pushed the creme eggs too far into the mixture so that the bottom of them were touching the bottom of the cupcake wrapper, therefore were close to the tin and the heat melted them
3) I should have let the cakes bake slightly before pushing the creme eggs into the mixture.
Next time I make these I think I will try a different method. After looking a bit further online I found a different method to make creme egg cupcakes which might work better:
If anyone has any tips for how to stop the creme eggs leaking inside the cupcake batter...feel free to share your knowledge...it would be welcomed :-)
xoxo
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