Cadbury Cream Egg Cups Recipes

CADBURY CREME EGG CUPCAKE RECIPE

Steps:

• In a medium sized mixing bowl add the sugar, eggs, oil, and vanilla extract. Beat with a whisk until combined.
• In a large sized mixing bowl sieve in the flour, cocoa powder, baking powder, baking soda, and salt.
• Add half of the wet ingredients and half of the buttermilk to the dry ingredients and fold together with a wooden spoon.
• Add remaining wet ingredients and buttermilk to the dry ingredients and fold together until just combined.
• Divide the cupcake batter between 12 lined and greased cupcake tins and optionally add a mini creme egg to each, pressing down into the batter.
• Bake the cupcakes at 180 C | 350 F for 15-20 minutes or until the cupcakes spring back when pressed. Cool completely before decorating.
• To make the Cadbury Creme Egg Buttercream add the butter to a stand mixer or a large bowl if you are using a hand mixer and beat on high speed for 5 minutes until light, airy, and doubled in volume.
• Add the sugar in two stages to the butter, beating well in between until fully incorporated.
• Cut the creme eggs in half and half again and add to the buttercream, beating for a further few minutes to break up the eggs.
• Pipe or spread the buttercream onto the cooled cupcakes, top with a little melted chocolate or chocolate syrup and half of a creme egg.

CADBURY CREME ICE CREAM EGGS

Steps:

• Put both a can of evaporated milk in fridge and put an egg-shaped mold in the freezer overnight to chill.
• To make the yolks, combine all ingredients in a high-powered blender and blend until completely smooth, than put it in the freezer
• For the cream filling; after the milk is thoroughly chilled over night, pour into a large mixing bowl and whip until fluffy, for about 40 seconds.
• Add the powdered palm sugar, slowly pouring into the bowl and whip until combined.
• Add the vanilla extract and whip until combined.
• Place the bowl in the freezer for an hour, pull out from the freezer, whip for 1 minute and put back to the freezer, repeat this process 4 times and store until use
• Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon. Freeze five minutes, then do another layer. Once they are thick enough and hardened, carefully remove from molds.
• Once all is prepared, fill the egg shells with the ice cream, then add a tiny scoop of the yellow filling to the middles, make them look like deviled eggs. You can meld two together by coating the seal with extra chocolate sauce if you'd prefer.