Creme Egg Cupcakes

Ingredients

• 12 Creme Eggs (Frozen)
• 120 g Butter or baking spread (softened, unsalted)
• 120 g Caster sugar
• 2 Eggs (large)
• 1 tbsp Milk
• 100 g Self raising flour
• 20 g Cocoa powder
• 200 g Butter (softened, unsalted)
• 400 g Icing sugar
• 1 tsp Vanilla extract
• 1-2 tbsp Milk
• Orange food colouring (optional)
• 6 Creme Eggs (cut in half)

Instructions

1. 1

   Put 12 unwrapped Creme Eggs in the freezer for a few hours to freeze solid

2. 2

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a tin with cupcake cases

3. 3

   To make the sponge, mix together the butter and the caster sugar, ideally with an electric mixer, until fluffy

4. 4

   Add the eggs and milk, and whisk in

5. 5

   Whisk in the self raising flour and cocoa powder gently

6. 6

   Place a teaspoon of batter into each cupcake case, then add a frozen Creme Egg on top. Add about 2 more teaspoons of batter on top and around the Creme Eggs, until all the batter is used up

7. 7

   Bake for 20 minutes

8. 8

   Make the buttercream by mixing the icing sugar, butter, milk and vanilla extract together until smooth. Use an electric mixer for best results. If the buttercream is too stiff then you can add a little more milk to it

9. 9

   If you'd like to colour the buttercream, put half of it in a bowl and mix in some orange food colouring

10. 10

    Fill a piping bag fitted with a round nozzle, with the vanilla buttercream on one side and the orange coloured buttercream on the other side

11. 11

    When the cupcakes are fully cool pipe some buttercream on top and place a Creme Egg, cut in half, on top

12. 12

    Store in an airtight container in a cool place, eat leftovers within 3 days