The original recipe for these cupcakes asks for these cakes to be made with the Cadbury Creme Egg, but by the time I got around to making these babies, my local shop sold out of those eggs. So, instead, I decided to try caramel eggs instead. I wish I had made more of these cakes.
2. Pre-heat your oven to 180C. Beat the caster sugar and butter until light and pale.
- 150g Caster Sugar
- 150g Unsalted butter, softened
- 3 Free range eggs (medium size)
- 1 Tsp vanilla extract
- 120g Self-raising flour
- 30g Good quality cocoa (like Green & Blacks)
- 12 Mini Cadbury caramel Eggs
1. Freeze your mini Caramel Eggs for a couple of hours.
2. Pre-heat your oven to 180C. Beat the caster sugar and butter until light and pale.
3. Beat in the eggs one at a time, followed by the vanilla extract, don't worry if the mixture begins to look a little curdled.
4. Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.
5. Put a spoonful of batter into each muffin case, in a muffin tray.
6. Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.
7. Top with the rest of the batter and with a spoon, gentle move the batter in the cases, so that you can't see any of the frozen eggs and they are totally covered with batter.
8. Bake for about 20 minutes or until they are slightly bouncy to the touch. You might need to adjust the time by 2 – 3 minutes either way depending on your oven.
No comments:
Post a Comment