Crème egg cupcakes
These super-chocolatey crème egg cupcakes, with their yolk-yellow frosting, are too good to save just for Easter
- Serves: 12 persons
- 100g golden caster sugar
- 75g soft light brown sugar
- 175g unsalted butter, soft
- 125g self-raising flour
- 50g cocoa powder
- 1tsp vanilla extract
- 50g soured cream
- 200g unsalted butter, soft
- 400g icing sugar
- yellow food colouring
- 6crème eggs, halved
Step 1Heat the oven to 180C/fan 160C/gas 4. Line a muffin tin with 12 paper cases.
Step 2Beat both the sugars and butter with an electric whisk until pale and fluffy. Add the eggs, beating well in between each addition. Sieve in the flour and cocoa, add a pinch of salt and fold in briefly until combined. Stir in the vanilla and the soured cream.
Step 3Divide the mixture between the cases, and bake for 20-25 minutes until well risen, and spring back when gently pressed. Transfer to a cooling rack and cool completely.
Step 4Beat the butter and icing sugar together for the icing, until pale, light and fluffy. Put half of the icing in a separate bowl, and add enough of the yellow food colouring to turn the icing a golden-yolk yellow.
Step 5Fit a piping bag with a star nozzle, and place flat on the work surface. Put the white icing into the piping bag in a few dollops in the middle of the bag, where it’s still fairly wide. Place the yellow over the top of the white. Lift the piping bag up by the wide end, and squeeze both colours down evenly so they are side by side right down to the nozzle.
Step 6Pipe swirls of the icing over the cupcakes, and add a halved crème egg into icing to stick on. Will keep for three-four days in an airtight container.