Hello!!!
It's me again, back from my ridiculous three month blog break. Sorry I keep leaving so much time between posts, I promise I'm working on it!
Creme Egg season has ended, but I couldn't allow March to end without whipping up a batch of these easter-themed cupcakes.
I tried out a chocolate cupcake recipe from the latest Hummingbird cookbook (a lovely present from my lovely boyfriend) and decorated it accordingly.
It's probably my new favourite cake-related cookbook - their cupcakes are just so cool!!
Owing to the end of the Creme Egg month (I should've listened to their 'goo today, gone tomorrow' slogan), me and my friend Kristina went on a mission around north London to find as many as we could. After about an hour, we returned home with about ten quid's worth of Creme Eggs, both regular and mini sized (probably the most productive part of my entire week).
Too many Creme Eggs for life!!
Ingredients
70g unsalted butter, softened.
170g plain flour
240g caster sugar
50g cocoa, sifted
1 heaped teaspoon of baking powder
pinch of salt
210ml milk
2 eggs
A years supply of large and mini Creme Eggs
Method
Line a cupcake pan with 12 muffin cases and preheat the oven to 170C
There are two methods of mixing the ingredients. I've only tried one so far (the one directed to in the book) but will try it the other way next time I make these.
The book - combine the butter, flour, sugar, baking powder and salt in one large bowl and beat until just combined (a crumby consistency).
Mix together the eggs and milk in another bowl/jug and pour into the dry ingredients in two batches. Turn the mixer up to high speed and beat until combined.
Spoon the batter into the prepared cases (around 2/3-3/4 full - I just use an ice cream scoop to create uniform sized cakes) and cook at 170 for 20-25 minutes or until the cakes are firm to the touch and a knife inserted into the centre comes out clean.
Leave to cool and then transfer onto a wire rack until you frost them.
The other method - most cupcake recipes dictate that you cream the butter and sugar together first, add in the eggs and then the dry ingredients and milk in alternating batches. It makes the cupcakes a bit lighter and fluffier, whereas the method I used made the cupcakes appear denser (almost gooey and undercooked, but they were fine after a few hours).
Once cooled, well out a large hole in the centre of the cake (I have this nifty gadget called a cupcake plunger - thanks Dad!!). Chop the top of the Creme Egg (just as if you're having a soft boiled egg with toasted soldiers! Oh childhood..) and place it in the cupcake.
Either place the lid back on (if there's space), or frost directly on top.
FROSTING
200g unsalted butter, very soft.
650g icing sugar
60-70ml milk
a pinch of vanilla (hummingbird frosting recipe doesn't call for this, however).
Beat the ingredients together until thick and creamy.
Try to avoid getting icing sugar on your clothes and frosting all over the walls by maintaining a slow speed at the start, and increasing the speed as the ingredients start to combine.
When making the cakes, I slightly lost control of the mixer and managed to get chocolate all over the nearby kitchen appliances. I only realised this when my mum handed me a cloth and pointed me in the direction of the mess I had made.
Anyway, anecdotes aside..
Frost the cupcakes either with a knife/spatula or piping bag.
As usual, I piped mine.
Put a mini Creme Egg on top to complete the cupcake!
Mmmmmmmmm
There are still a few left in the fridge - time for tea!!!
J x
