Creme Egg Cupcakes Recipes

CREME EGG CUPCAKES

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.

MINI EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
• Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
• In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

CHOCOLATE EGG CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with 1/3 cup hot water in a bowl. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.
• Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
• Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk; beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe.
• Frost the cupcakes (see below) and top with pretzel rods.
• How to swirl the frosting:
• Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip.
• Pipe the frosting onto the cupcakes in a spiral motion to create a swirl.