Best Cadbury Creme Egg Muffins Recipes

BEST CADBURY CREME EGG MUFFINS

Steps:

• Preheat oven to 180c and lightly grease muffin pan.
• Mix self raising flour, caster sugar, cocoa powder and baking powder in large mixing bowl until combined.
• In a separate bowl; mix vegetable oil, buttermilk, egg, vanilla extract and salt until combined.
• Make a well in the dry ingredients bowl, pour in the wet ingredients and mix until JUST combined and no streaks of flour remain. Do not over mix, the mixture should be lumpy. This helps keep the muffins moist.
• Evenly distribute the mixture into the prepared muffin pan.
• Place a mini creme egg in the centre of each muffin, stood up straight.
• Bake for 15 minutes or until the muffin springs back when lightly pressed.
• FOR THE FROSTING
• In a bowl, cream together cream cheese and butter until creamy.
• Mix in the vanilla extract, then gradually stir in the icing sugar.
• Transfer mixture into piping bag and pipe onto muffins.
• Finish off by placing a mini creme egg on top.

HOMEMADE CADBURY CREME EGGS

Steps:

• Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand). Add the golden syrup, salt, vanilla seeds (if you're using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.
• Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it's as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes, as you want everything to be really cold while you work with it.
• Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
• Now, scoop out a tablespoon of your "whites" and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with -- just put them back into the freezer for a few minutes.
• When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk inches Place a yolk in the center of the white, then cover it up and roll the white into an egg shape. Continue this process until all your eggs are complete. Return them to the freezer one more time.
• While your eggs are chilling, melt your chocolate. You can microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.).
• Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something - potatoes work well for this - while the chocolate sets.
• Put the eggs in the fridge for only 10 minutes, to let the chocolate set. Remove the toothpick from the egg, and cover up the hole with more chocolate.

COPYCAT CADBURY™ CHOCOLATE CREME EGGS

Steps:

• In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
• Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
• Remove yellow "yolks" from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
• Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
• Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
• Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.