It’s April, which means it’s Cadbury Creme egg season. I can only handle about one a year, and decided that this year, it would be baked inside a cupcake. (Inspired by one of my favorite blogs – Bake it in a Cake).
What you’ll need for the cake:
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1 cup milk
- 1 Tbsp butter
- 8 large Cadbury Creme eggs
Sift the flour, baking powder and salt together in a bowl and set aside. Mix the eggs, sugar and vanilla. Melt the butter in the milk (either on the stove or in the microwave). Alternating the milk mixture and flour, mix into the sugar mixture. Note that this batter is a little runnier.
Line your cupcake tin with wrappers (this will make around 8 – 10 cupcakes, some may not have eggs inside!). Dump about 2 Tbsp worth of batter in each compartment. Place unwrapped egg on top of batter and cover completely. I found that oversized cupcake wrappers worked better (Nordicware sells nice ones).
Bake at 350 for about 20 minutes. Since you can’t really insert a toothpick without hitting a giant egg, I used my finger to see if it was cooked through on top (careful not to burn yourself!). I checked every five minutes or so after 15 minutes had passed (mine were probably in the oven for about 23).
Take out, let cool. Meanwhile make the frosting.
- 2/3 stick of butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp of milk
- 1 tsp vanilla
Beat butter and vanillla together for one minute. Add powdered sugar and milk alternately until you get the desired consistency. I dyed mine purple for some extra flair.
And because you really need to see it cut open , I’m including my reject cupcake (which is the only one I took a picture of!).
This sad frosting job is brought to you by running out of frosting.