Creme Egg Cupcakes

Name: Creme Egg Cupcakes
Ingredients: 1 ounce, weight Cocoa Powder; 4 Tablespoons Water; 4 ounces, weight Butter; 4 ounces, weight Sugar; 2 Eggs; 4 ounces, weight Self Raising Flour; 6 Cadbury Creme Eggs; 4-1/2 ounces, weight Butter; 3/4 pounds, 2-1/8 ounces, weight Icing Sugar; 4 Tablespoons Milk; 1 teaspoon Vanilla Extract

11 ingredients

3 steps

Ingredients

1 ounce, weight Cocoa Powder
4 Tablespoons Water
4 ounces, weight Butter
4 ounces, weight Sugar
2 Eggs
4 ounces, weight Self Raising Flour
6 Cadbury Creme Eggs
4-1/2 ounces, weight Butter
3/4 pounds, 2-1/8 ounces, weight Icing Sugar
4 Tablespoons Milk
1 teaspoon Vanilla Extract

Directions

1

Mix the cocoa powder and water in to a smooth paste. Add the first quantity of butter and blend in to the paste. Add the sugar and mix well. Add the eggs, one at a time with a little flour each time. Mix well and then add the rest of the flour. Divide your mixture in to cupcake cases and bake at 180c.
2

Half way through baking take your cupcakes out and put half a creme egg in to the cake, pushing down gently. Continue to bake until cooked. Once cooked, leave to cool.
3

To prepare the butter cream, beat the second quantity of butter until smooth. Sift in the icing sugar and mix. Add the milk & vanilla extract and mix until a smooth but thick consistency. Pipe your butter cream on to the cupcakes and enjoy!