Creme Egg Cupcakes

Cupcake Ingredients: 
110g Plain Flour
20g Cocoa Powder
140g Caster Sugar
110g Butter
2 Eggs
1 tsp Vanilla Extract
3 Creme Eggs

Vanilla Icing Ingredients:
70g unsalted butter
170g Icing Sugar
1 tsp Vanilla Extract
1 tbsp Whole Milk

To Make:

Preheat your oven to 180°C and line a muffin tray with 12 cupcake cases. In a large mixing bowl cream together the butter and caster sugar until it is a light pale colour. Beat in the eggs and add the vanilla extract to the cake mixture. Next step is to gradually fold in the sifted flour and cocoa powder to the cake mixture and mix together. Spoon the cupcake mixture half filling the cases and place in the oven to bake for 10-15 minutes until nice and golden.

For the vanilla icing, in a mixing bowl beat the butter until it is pale and fluffy, to this add half of the icing sugar mixing together well so that you are left with no lumps. Slowly beat in the vanilla extract, the milk and add the rest of the icing sugar into the bowl and beat well until you get the right consistency to pipe with.

For the centre of these cupcakes we are going to melt creme eggs in the microwave and add them to the cupcake. Firstly, we have to take each cupcake a cut out the centre, enough to pour in the creme eggs. Once all the cupcakes are filled place the cake back on top and pipe the vanilla icing on top. To finish with I sprinkled some milk chocolate vermicelli on top of the icing for the decoration.

Enjoy!