I've been hunting on the internet this week for easter inspired recipes, and I have so many ideas. Our fridge is stocked with creme eggs and mini eggs ready for all the easter baking - perfect procrastination for all my assignment deadlines!
Today I started off with creme egg cupcakes. I haven't got loads of photo's unfortunately - I didn't have enough icing sugar to ice all the cakes I made and so I only managed to cover two! Those silly big nozzles annoy me where all the buttercream hides in the nozzle - I'm sure all you bakers can understand my frustration! :P Anyway, for these cupcakes I adapted my basic cake recipe to make it chocolate (by taking out a quarter of the flour and replacing with cocoa) plus adding a few drops of milk.
Recipe - Makes about 12 cupcakes or 6 without creme egg.
2 eggs
4 ounces margarine
4 ounces caster sugar
3 ounces self raising flour
1 ounce cocoa powder
Teaspoon of milk
Pre-heat the oven to 170°C. Fill the cases about a quarter full, and then press a creme egg into the mixture (it will work out better if the creme egg is frozen for a few hours before hand). Then cover up with a bit more mixture, but don't go too over the top or the cupcake will overflow in the oven. Cook for 20-25 minutes.
For the buttercream icing, I used a basic buttercream recipe (half the amount of butter to icing sugar). I coloured half of it yellow. I put the white buttercream in one side of the piping bag and the yellow into the other side, and squished it down into the nozzle to create a two tone effect. I wish I could have piped onto more cupcakes, but I wasn't going to use my lack of photos as an excuse for not posting this great idea onto my blog. Give them a go!
Liddie x
Posts
0 comments:
Post a Comment