adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creme Egg muffins recipe
0 Likes
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Indulgent chocolate Creme Egg muffins with creamy vanilla buttercream - a sweet treat for Cadbury's Creme Egg fans!
Ingredients:
  • 200g (1 1/3 cups) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 270g (1 1/4 cups) caster sugar
  • 125g unsalted butter, at room temperature
  • 4.40 gm vanilla extract
  • 160ml (2/3 cup) milk
  • 70g white chocolate, chopped
  • 30ml thickened cream
  • Yellow and pink gel food colouring, to tint
  • 12 Creme Eggs Minis
  • 6 Creme Eggs, cut in half lengthways
  • 250g unsalted butter, at room temperature
  • 230g (1 1/2 cups) icing sugar, sifted
  • 8.80 gm vanilla extract
Instructions:
  • Preheat oven to 180C/160C fan forced. Line twelve 80ml (1 ⁄3 cup) muffin pans with paper cases and sift flour and cocoa into a bowl.
  • In a large bowl, cream together caster sugar and butter until light and fluffy using an electric mixer. Add eggs one at a time, beating well after each addition, then mix in the vanilla. Gradually fold the flour mixture into the butter mixture in two batches, alternating with the milk.
  • Pour the mixture into the prepared pans. Bake for 25 minutes or until a skewer comes out clean when inserted in the center. Allow the cakes to cool completely on a wire rack.
  • Beat butter in a bowl with electric beaters until pale and creamy. Add icing sugar, vanilla, and a pinch of salt. Beat for 6 minutes (scraping down the bowl halfway through) until fluffy. Transfer to a piping bag with a 2cm fluted nozzle.
  • In a small microwave-safe bowl, combine white chocolate and cream. Microwave on Medium for 20 seconds, then stir. Continue microwaving in 20-second intervals until smooth. Add food coloring until it reaches a pale orange hue. Let it sit to thicken slightly.
  • With a small sharp knife, cut out a small cone from the top of each muffin, and set the cones aside. Insert a Creme Egg Mini into each hole, then trim the pointy end of the cones and place them back over the eggs to sit flat.
  • Pipe the luscious buttercream onto the muffins, then elegantly place halved Creme Eggs on top. Finish with a decadent drizzle of white chocolate sauce for a stunning presentation. Serve and indulge in pure bliss.

Similar Recipes