EASTER TREATS WEEK: CREAM EGG CUPCAKES

Hello Everyone and welcome to day two of Easter Treats Week. Yesterday's post was a simple yet delicious chocolate nests recipe, so i thought for today's installment we needed to be slightly more creative with a different type of delicious treat. Cream egg's are literally one of my favourite Easter chocolate treats, so what's better than incorporating two things equally as delicious cream eggs and cupcakes. Just a little heads up if you are not down for overdosing on chocolate then this isn't the dessert for you ha ha...

To make the cupcakes you will need:

12 cupcake cases

3 normal sized cream eggs

12 mini sized cream eggs (frozen overnight)

140g plain flour

34g cocoa powder

190g caster sugar

1/2 teaspoon bicarbonate of soda

pinch of salt

2 eggs

105ml vegetable oil

1/2cup coffee (cold)

1/2 cup buttermilk

To make the icing you will need:

1 egg white

87g caster sugar

56g golden syrup 

1 tablespoon water

1/4 teaspoon cream of tartar 

pinch salt

1/2 teaspoon vanilla extract

Method:

First things first you are going to want to pre-heat your oven to 150c/gas mark 2. Then take your large cream eggs, gently cut them in half along the line and scoop out the filling placing it in a bowl. Then with the left over chocolate chop into small pieces and place to one side. Taking a bowl sift in your flour, cocoa powder, caster sugar, bicarbonate of soda and salt. Then in a separate bowl place your vegetable oil, cold coffee, butter milk and eggs, then beat together until well mixed before adding your dry ingredients and combining the two together well. Taking your chopped chocolate add that to the combined mixture and mix further. Pour the mixture into a jug to make transferring to your cupcake cases easier and less messy, you are going to want to fill them 3/4 of the way full before adding one of the frozen mini cream eggs to each cupcake. Place the cupcakes in the oven for about 25 minutes or when they spring back if you touch them, then you know they are ready to come out. Whilst the cupcakes are cooling it's time to make the icing. Over a small bowl placed over a saucepan of hot water with the heat on low at a gentle simmer, add the caster sugar, golden syrup, water, vanilla, cream of tartar, salt, egg white and then whisk over the heat for about 10 minutes until thick and forms soft peaks. Take the bowl off the heat and whisk for a further minute or so. Pipe on the mixture to the completely cooled cupcakes, then with the scooped out cream egg filling from earlier mix into the bowl a small drop of yellow food coloring and then spoon or pipe on the "egg yolk". Then all that is left to do is dig in and enjoy this sweet chocolaty treat!

♥