Cadbury Creme Egg Cupcake Recipes

CREME EGG CUPCAKES

Creme Egg Cupcakes image

We can't get enough Cadbury Creme Eggs this time of year, so we created our own version - in cupcake form.

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 12 cupcakes

Number Of Ingredients 0

Ingredients

Steps:

Spoon marshmallow cream on top of chocolate cupcakes and spread with the back of the spoon. (The marshmallow will continue spreading as it sits.) Tint some more marshmallow cream yellowish-orange; transfer to a resealable plastic bag and snip a corner, then pipe a circle of "yolk" onto the cupcakes.

CADBURY CREME EGG CUPCAKES

Cadbury Creme Egg Cupcakes image

Provided by My Baking Addiction

Yield 24 cupcakes

Number Of Ingredients 5

Ingredients

24 paper cupcake liners
Batter for 24 cupcakes. Box mix works fine or simply use your favorite chocolate cupcake recipe, it's your call.
48 Mini Cadbury Creme Eggs (24 frozen) - You'll use the frozen ones inside the cupcake batter. Freezing the eggs keeps them from completely vanishing inside the baked cake.
yellow dye
Large Round piping tip or snip the end off of a piping bag.

Steps:

Scoop batter into paper liner 2/3 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.Bake according to the recipe you are using. Allow cupcakes to cool completely.While your cupcakes are cooking, make your buttercream. My favorite recipe can be found within this Fundamentals Buttercream Frosting Post.Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.

CADBURY CREME EGG CUPCAKE RECIPE

Cadbury Creme Egg Cupcake Recipe image

Chocolate cupcake topped with creme egg buttercream

Provided by Recipes by Carina

Categories Baking

Time 40m

Yield 12

Number Of Ingredients 16

Ingredients

1 Cup \| 200g Sugar
2 Eggs
½ Cup \| 125ml Oil
½ tsp Vanilla Essence
1½ Cup \| 190g Flour
½ Cup \| 60g Cocoa Powder
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 Cup \| 250ml Buttermilk
12 Mini Cadbury Creme Eggs (optional)
1 Cup \| 2 sticks \| 225g Butter
2 Cups \| 250g Powdered Sugar \| Icing Sugar
6 Cadbury Creme Eggs
Melted Chocolate or Chocolate Syrup (optional)
6 Cadbury Creme Eggs (optional)

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.

EASTER CADBURY CREME EGG CUPCAKES RECIPE - (4.4/5)

Easter Cadbury Creme Egg Cupcakes Recipe - (4.4/5) image

Provided by á-4648

Number Of Ingredients 12

Ingredients

MARSHMALLOW FROSTING:
12 chocolate cupcakes
24 mini Easter Cadbury Creme Eggs
1 cup butter, room temperature
1 (7-ounce) jar marshmallow creme (fluff)
2 cups confectioners' sugar
1 teaspoon vanilla
NANAIMO FROSTING:
1/4 cup butter, room temperature
3 tablespoons milk
2 tablespoons vanilla custard powder (Harry Horne's or Birds)
2 cups confectioners' sugar

Steps:

Unwrap and freeze 12 of the Easter Cadbury Creme Eggs. Unwrap the other 12 and set aside. CUPCAKES: Mix ingredients for cupcakes and fill cupcake papers just under 2/3 full. Bake as per instructions, but at the halfway point, pull the cupcakes out of the oven and place a frozen egg on each one, pushing down gently. The egg doesn't need to be covered at this point, as the cupcake will continue to rise and bake around it. Place cupcakes back in the oven until finished baking. Remove, cool in pan for 5 minutes and then place on a rack to cool. (Make sure they are completely cool before decorating.) MARSHMALLOW FROSTING: Whip butter with mixer until soft. Add marshmallow creme and vanilla. Whip for about 2 minutes. Add confectioners' sugar and mix on medium speed for about 2 minutes or until all sugar is incorporated. Cover and set aside. NANAIMO FROSTING: Whip butter until soft. Meanwhile, mix custard powder with milk. Add to butter. Whip until blended. I find it never completely mixes together (or maybe I'm just impatient) but that's okay. Add confectioners' sugar and mix on medium speed for about 2 minutes. Cover and set aside. DECORATE: Using a piping bag fitted with a #809 tip (or other round tip), pipe marshmallow frosting on cooled cupcakes. Then using the same tip, pipe a smaller circle of Nanaimo frosting in the centre of the cupcake. Place an unwrapped Easter Creme Egg on top. Keep the cupcakes cool until the frostings set by putting them in the refrigerator for about 20 minutes. Serve and enjoy!

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