Easter Creme Egg Cupcake Recipe

Easter Creme Egg Cupcake Recipe

For the cupcakes –

6 Cadburys Creme Eggs (filling scooped out into a bowl and set aside and the shells chopped)
280g plain flour
65g cocoa powder
380g caster sugar
1 tsp bicarbonate of soda
½ tsp of salt
3 large free range eggs
1 cup cooled coffee (not hot!)
1 cup buttermilk
210ml vegetable oil
24 mini Cadbury’s Creme Eggs frozen!

For the Marshmallowy Meringue Icing –

2 egg white
175g caster sugar
115g Golden Syrup/corn syrup
2 tbsp water
1/4 tsp cream of tartar
1/4 salt
1 tsp vanilla extract


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