Think of your most extreme sugar fix ever and then quadruple it. With that level of sugary expectation in mind, I present to you with: these cupcakes.
As much as I’d like to, I can’t take all the credit for the Cadbury creme eggs centres. That diabetes-inducing idea came from the website Bake It in a Cake, which my friend Matt showed me for the first time last Easter. Since I was a little preoccupied creating these godzilla peep cupcakes back then, I filed the idea away for 2012’s bunny-filled holiday.
And so, it was with great anticipation that I greeted this early Easter season. A few of my friends were hosting an Easter potluck for all us out-of-town babies, and so I had both a recipe and a baking opportunity.
Then I just needed the Cadbury creme eggs, the acquiring of which posed a bit of a challenge.
Note to everyone: these eggs are not easy to find the day before Easter. In the end, only eight out of the 12 cupcakes ended up being stuffed with a creme egg. It’s all they had at the grocery store. Don’t worry, I covered up the cupcake absences by saying that finding a filled centre was like a charming little Easter egg hunt! Problem solved.
One more note: if you have an extremely photogenic roommate who also happens to love cupcakes, then you should probably have her pose in a multitude of shots.
Recipe: Cadbury creme egg stuffed Easter cupcakes
Idea adapted from Bake It In A Cake
– 1¾ cups cake flour (self rising), sifted
– ⅓ cup milk, room temperature
– ⅓ cup heavy cream, room temperature
– ½ cup (1 stick) unsalted butter, room temperature
– 1 cup granulated sugar
– 3 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– Purple and yellow gel food colouring (just a tad)
– 8 Cadbury creme eggs
Freeze the Cadbury creme eggs. This will help them maintain their shape when they’re baked.
Preheat oven to 350° F.
Line standard muffin tins with colourful paper liners. In a small bowl, whisk together cake flour, baking powder, and salt. Combine milk and cream.
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.
Separate the batter into two bowls. Add the purple gel food colouring to one, the yellow to the other.
Half-fill the cupcake liners with the purple batter. Gently press a Cadbury egg in the middle of each liner. Cover the egg and fill the liner 3/4 way full with the yellow batter.
Bake for about 15 minutes, or until a toothpick entered into the centre of a cupcake comes out clean.
Let cool of rack completely before icing.
Makes 12 cupcakes.