What's More Beautiful Than This...

Introducing: Creme Egg Cakes

(By overwhelming popular demand)

For the Buttercream Frosting

1/2c Vegetable Shortening (cubed - I tend to use Cookeen refined vegetable fat)

1/2c Non-Salted Butter (cubed & at room temperature)

3.5c Icing Sugar

1tsp Vanilla Extract

1/4c Milk (or Soya Milk)

Using a hand mixer, blend the Shortening & Butter in a large bowl until smooth. Slowly add the Icing Sugar, Vanilla & Milk - mixing until the buttercream light & fluffy.

Store in the fridge.

It might look innocent...

For the Cupcakes (recipe makes 12+ Cupcakes)

3 Eggs

225g Caster Sugar

1tsp Vanilla Extract

50g Unsalted Butter

100ml Milk (or Soya Milk)

210g Plain Flour

2tsp Baking Powder

4tbsp Cocoa Powder

Pinch-o-Salt

12 Creme Eggs

They didn't see it comin.

In a large bowl, blend the Eggs, Caster Sugar, Vanilla, Butter & Milk until all are well combined. Set aside.

In a separate bowl, sift together the Flour, Baking Powder & Salt. Slowly pour the dry mixture into the wet mixture and blend until smooth (or lumpy, which is how I roll…)

Line a cupcake tin with papers and place a Creme Egg into each hole (remembering to unwrap the eggs before baking!).

Step by Step

Holding the Creme Egg in place, gently pour the chocolate cake mixture around & above the egg - ensuring it is completely encased in a lovely bed of chocolatey heaven. The egg will not move when its on the bake!

Pop in the oven at 175C, for approx 20 minutes (remembering to rotate the cakes at halftime, & to poke a cocktail stick into the side of each cake to test that they're finished - do not poke the middle unless you want Creme Egg spewing all over the place….or maybe you do?)

Take out of the oven and cool thoroughly before frosting.

Beautifully rounded tops.

Bunny & Ghost effect not guaranteed.

Until Next Time... Eat up Ya'll.

Hearts.