These are one of my favourite cakes to make around Easter time. They always go down well and are very popular. However I always get asked the same thing – how do you get the Creme Egg in the middle? Well, now i’m going to tell you shhhhh….
150g Soft Brown Sugar
100g Self Raising Flour
50g Cocoa Powder
1/2 teaspoon Baking Powder
Soften the margarine and add in the sugar. Mix in the eggs, then add in the flour, cocoa powder and baking powder. Mix well until all of the ingredients are combined – simple.
Put into muffin sized cake cases and bake at 150°C/300°F/ Gas Mark 2 for about 35-40 minutes until cooked through. Check by inserting a knife into the cake, if the blade comes out clean, then your cakes are ready, if not then pop them in for a few minutes more. Once cooked, leave to cool for 10 minutes.
Now to insert in the creme eggs. You will need mini Creme Eggs and also an apple corer.
Then whilst the cakes are still fairly warm, use the apple corer to take out part of the middle of your cake – please be careful to not burn yourself, do not do this when they have come straight out of the oven.
Then pop in your mini Creme Egg inside – top of the Creme Egg inside the cake first.
Then replace the removed cake from the apple corer and pat down.
Once you have completed all of your batch of cupcakes, you can then begin to make the buttercream icing.
Ingredients for Chocolate Buttercream
500g Icing Sugar
35g Cocoa Powder
Splash of milk
Soften the butter up until light and fluffy. Sift in the icing sugar and Cocoa Powder and mix together. If the icing is too thick in consistency, add in a splash of milk.
Begin to pipe the buttercream once your cakes have completely cooled down. Add some sprinkles too if you wish.
Then sit back, and enjoy. Also revel when friends and family marvel at how you got the Creme Egg inside without it melting – now you know. Enjoy!