Cadbury Cream Egg Cupcakes

INGREDIENTS:

  • 50g Coco powder
  • 100g dark muscovado sugar
  • 250ml Boiling water
  • 125g soft unsalted butter, plus some for greasing
  • 150g caster sugar
  • 225g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp Vanilla extract
  • 2 Large Free range Eggs
  • 500g Icing sugar
  • 125g cream cheese
  • 125g soft, unsalted butter
  • 170g Golden syrup
  • 60g butter, room temperature
  • 375g icing sugar
  • 1 tsp Vanilla extrat
  • 1/4 tsp Salt
  • 1 bottle Yellow food colouring
  • 3 bags mini cadbury cream eggs

METHOD:

  1. Preheat the oven to to Gas Mark 4 / 160ºC (fan) / 180ºC
  2. 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
  3. Cream the butter and caster sugar together in a separate bowl, well until pale and fluffy
  4. Sift the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Once the cakes are cool, you can start to decorate.
  10. 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.
  11. Pipe out the frosting on a plate until the two tone effect comes through and then ice the cakes. To decorate, I crack over a mini creme egg over the cake. Allow the fondant centre from the eggs to spill over the top of the cake…
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