Spring has sprung and Easter is just around the corner. Which means only one thing... Creme Egg Cupcakes! This Cadbury's Creme Egg Cupcake Tutorial will show you how to really get your Easter bake on. Each cupcake has a whole Cadbury's Creme Egg baked inside! Top your cupcakes with our egg style icing for some extra fun... or if you can't wait, just slap some buttercream on and tuck in.

Creme Egg Cupcake Tutorial

Materials and Tools Needed

Ingredients:

• 12 Creme Eggs (or 6 if you do half the recipe)
  Don't be tempted to try the mini Creme Eggs, they don't work!
• Cupcake batter (here's a cupcake recipe for you)
• Buttercream (recipe here)
• 12 Cupcake Cases (we used foil ones in colours to match the Creme Eggs but any will do)
• 250g Royal Icing
• Yellow Food Colouring (any will but we used Wilton Lemon Yellow)

• Angled Palette knife
• Some bowls, spatulas and teaspoons
• Kitchen Scales
• Kitchen Roll
• Cocktail stick

Let's Get Started!

Step 1:
Preheat the oven to 175°C. Line your cupcake tin with your cases and get your cupcake batter ready (use our delicious cupcake recipe!).

Step 2:
Put two tea spoons of batter in each case. We will be placing the Creme Eggs on top and covering in the next steps, so you're just looking to cover the base of the cases.

Step 3:
Now's the hard part, trying not to just eat all the Creme Eggs! Unwrap and place one Creme Egg on the batter in each cupcake case.

Step 4:
Cover each of the cupcakes with another two or three teaspoons of cupcake batter. You want them to be about 2/3 full. Place in the oven for 15-18 minutes.

Step 5:
Take out the cupcake when golden on top and bouncy to a soft touch. Place on a wire rack to cool.

Step 6:
While the cupcakes are cooling make up the buttercream following our scrummy buttercream recipe.

Step 7:
Make up some Royal Icing following the packet instructions. You will need about a heaped teaspoon for each cupcake. Add a small amount of yellow food colouring with a cocktail stick or a teaspoon handle. Mix and add more to achieve the desired egg yolk colour. Note If you are using a water based food colouring you'll need to use slightly more than this.

Step 8:
Get a cup of hot water, a piece of kitchen roll, your palette knife, yellow royal icing and buttercream ready.

Step 9:
Now we are going to ice the top of the cupcake with the buttercream. You are wanting to cream a smooth flat covering of buttercream on top of the cupcake and then you are going to make a shallow hollow in the middle. First use the palette knife to put a dollop of buttercream on top of the cupcake.

Drag the palette knife down towards the top of the cucake case to get a nice finish around the cupcake. The buttercream should fill the edges of the cupcake. Once you have done this, dip the palettte knife in the hot water and quickly dry with the kitchen roll. The hot palette knife should now be used to smooth around the edges on the buttercream. If it cools, just warm and dry again.

Step 10
Once the sides are smooth, use the warm palette knife to cut the peak off the top of the cupcake. Then use the end of the palette knife to make a shallow hollow in the centre, this is where your 'egg yolk' will go.

Step 11
Once the sides are smooth, use the warm palette knife to cut the peak off the top of the cupcake. Then use the end of the palette to make a shallow hollow in the centre, this is where your 'egg yolk' will go.

Step 13
This is our favourite step! Tuck into your delicious Creme Egg Cucpake (or if you've got some self control then save it for Easter!). The yolk will 'set' after a few hours but if your impatient or like your eggs runny, then go straight for it.

We hope you enjoy this recipe! We'd love to see photos of your Creme Egg Cupcakes so make sure you send us a Tweet, tag us in Instagram or post on our Facebook page!

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