Decorating A Cake With Cadbury Creme Eggs

These Cadbury Creme Egg cakes are totally over the top and that's what makes them so much fun!

The rich chocolate sponge of each cupcake conceals a mini Creme Egg baked into the centre, and each is topped with creamy chocolate frosting, drizzled with melted chocolate and topped with Creme Egg pieces.

They're utterly decadent, utterly ridiculous and utterly amazing.

Ingredients

For the sponge

• 175 g (6.2 oz) slightly salted butter
• 200 g (7.1 oz) white caster sugar (superfine)
• 3 medium free-range eggs
• 200 g (7.1 oz) white self raising flour (self rising flour)
• 1/2 tsp baking powder
• 40 g (1.4 oz) cocoa powder (dutch processed)
• 125 ml (4.2 floz) whole milk
• 12 Cadbury Creme Egg minis

For the buttercream

• 200 g (7.1 oz) icing sugar (powdered sugar)
• 100 g (3.5 oz) slightly salted butter softened
• 2-2.5 tbsp water
• 25 g (0.9 oz) cocoa powder (dutch processed)

To decorate

• 50 g (1.8 oz) milk chocolate
• 100 g (3.5 oz) white chocolate
• Orange food colouring
• 6 Cadbury Creme Eggs roughly chopped

Equipment

• Small microwave-safe bowl

Instructions

Make the sponges

Preheat the oven to 180C (160C fan-assisted).

Put the caster sugar and softened butter in a large mixing bowl.

Beat them with an electric mixer or by hand until creamy.

Crack the eggs into the bowl.

Beat again until just combined.

Add the flour, baking powder and cocoa powder.

Fold everything together - the batter will be quite thick at this stage.

Add the milk.

Mix through again. This will loosen the batter.

Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.

Push a mini Creme Egg into the centre of each cake, almost to the bottom.

Spread the batter over the tops of the mini Creme Eggs.

Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.

Transfer your cupcakes to a wire rack and leave them to cool completely.

Make the buttercream

Put the butter, icing sugar, cocoa powder and water in a large mixing bowl.

Start beating them together, slowly at first and then building speed once the icing sugar isn't loose. Keep beating until light and smooth – it's quickest to use an electric whisk or stand mixer for this.

Make the chocolate drizzle

Grab three microwave safe bowls. Put the milk chocolate in one and divide the white chocolate between the other two. Melt in the microwave (in 30 second bursts) or over a bain-marie.

Colour one of the white chocolate bowls orange.

Putting it all together

When the cupcakes are completely cool, transfer the buttercream into a piping bag fitted with a star nozzle and pipe tall swirls on top of each cupcake.

Drizzle with the three shades of melted chocolate.

Scatter with the chopped Creme Eggs and you're done.

Aren't they amazing? Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Cadbury Creme Egg cakes

Are Cadbury Creme Egg cakes easy to make?

These eggstra special Cadbury Creme Egg cakes look so impactful that you might think they are hard to make, but not so. The yummy chocolate cake batter is straightforward to prepare, and hiding a mini Creme Egg in each one is a really easy way to create a surprise inside.

Once the cakes are baked and cooled, you can get to the fun part of decorating. They are an explosion of chocolate, buttercream, and Creme Eggs, so you can be really free and messy. It's great fun to do with the kids!

Will I need any special equipment to make Cadbury Creme Egg cakes?

All the equipment you need should be easy to find in the average home baker's kitchen.

You'll of course need the usual weighing scales, spoons and a mixing bowl, plus a 12 hole muffin tray and cases to bake your cupcakes in. I like to use an electric hand whisk or stad mixer to help speed up making the batter and buttercream frosting, but a good old-fashioned wooden spoon and hand whisk will work just fine too.

To decorate the cupcakes, my preference is to use a piping bag fitted with a star nozzle, but you can simply spoon the frosting on top if you prefer. Head down to the recipe card below where you'll find the full list of recommended equipment.

Where can I buy Cadbury Creme Eggs?

Cadbury Creme Eggs are easy to find in most supermarkets or online. You should also be able to find the Creme Egg Minis pretty easily too.

Obviously, they're mainly an Easter chocolate, but you tend to be able to find them from soon after Christmas, right through the summer at least!

Are Cadbury Creme Egg cakes suitable for vegetarians?

Yes, these utterly indulgent Creme Egg cakes are suitable for vegetarians as they contain no meat, poultry or fish products.

Creme Eggs are certainly suitable for vegetarians in the UK, but may contain different ingredients in different countries. In fact, when you're baking for someone with specific dietary requirements, its always a good idea to check the labels on every ingredient.

Are Cadbury Creme Egg cakes suitable for vegans?

As Cadbury Creme Eggs themselves contain milk and egg, this recipe would need some core changes to be vegan-friendly.

There are lots of alternative vegan chocolates available, of course, and ideally you'd pick one with an egg shape and soft centre, similar to Creme Eggs. These ones look like they might work well, and would get you well on your way to making a vegan version of Cadbury Creme Egg cakes.

You will also need to use alternative ingredients for the butter, eggs, milk, and chocolate in this recipe. I haven't tested making every element vegan in this particular recipe, but I would suggest the following substitutes:

• For the butter in the cakes and buttercream, use vegan butter or vegan baking block. Aim for one with 80% fat to get the most butter-like results.
• For the dairy milk, use plant milk. I like to use unsweetened soya milk when baking as I find it most neutral and stable, but you can use whichever is your favourite.
• For the eggs, try of the following options (each = 1 egg, so multiply as needed for any given recipe):
  • 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
  • 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of applesauce (bear in mind this will add sweetness).
• For the chocolate to decorate, use any good vegan milk chocolate, and vegan white chocolate to meltdown.
• Finally, make sure to use food colouring that is suitable for vegans, or leave it out.

Are Cadbury Creme Egg cakes gluten-free?

These Creme Egg cakes are made with wheat-based self-raising flour, so are not gluten-free.

To make them safe for a gluten free diet, most obviously, you would need to use gluten-free self-raising flour and gluten free baking powder.

I haven't tested making this recipe with gluten-free flour yet, but I aways recommend using a good quality brand, which will likely be a blend of flours like rice and oat, mixed with a binding agent like xanthan gum, and of course a raising agent.

At the time of writing (Feb 2021), UK Creme Eggs do not appear to carry an allergy warning for wheat/gluten. However, depending on the country, Creme Eggs may carry a "May contain wheat" label, meaning they are not suitable for someone who needs to completely avoid gluten.

When baking for someone with allergies and intolerances make sure to check the packaging of all ingredients to make sure they are suitable for a gluten-free diet.

Are Cadbury Creme Egg cakes keto-friendly?

With about 80g of carbohydrates per portion, these Cadbury Creme Egg cakes are not suitable for a keto diet.

Are Cadbury Creme Egg cakes healthy?

These eggsplosions of colour and cake are high in sugar and fats, so should be enjoyed in a sensible portion as a special Easter celebration. They are not an everyday snack but can be eaten on occasion as part of a balanced, varied, healthy diet and active lifestyle.

Are Cadbury Creme Egg cakes safe to eat while pregnant?

There is nothing in these Cadbury Creme Egg cakes that would generally pose a risk to a pregnant woman. Make sure all the ingredients are in good condition before you start, and bake the cakes safely and hygienically.

If you have any specific concerns please speak to a health professional. A Mummy Too does not offer medical advice.

I haven't got Creme Eggs can I use something else?

Yes, there are a few different soft centre Easter treats that will work just as well as Creme Eggs, so go ahead and give different ones a go. How about Galaxy Caramel Mini Eggs, for example?

You might want to use alternative colours to decorate your cakes if you switch the chocolate, as the orange, white and milk chocolate are designed to mirror the colours in a Cadbury Creme Egg.

How should I store Cadbury Creme Egg cakes?

Once the decorations have set, transfer your cakes into a suitably-sized container, keeping them to a single layer.

I recommend keeping them in the fridge, if you have space, or a cool dark spot in the cupboard or pantry if not.

If you don't store them somewhere cool, you may find the liquid insides of the Creme Egg pieces start to drip down the cakes.

Can I leave Cadbury Creme Egg cakes out on the counter?

You should only leave these cakes out when serving.

It's not a good idea to leave these cakes out on the counter for long periods of time as this will cause the sponge to dry out. In addition, you may find the liquid insides of the Creme Egg pieces start to drip down the cakes.

Make sure to cover the cakes well and pop them in the fridge asap after making. This will keep the cakes lovely and fresh.

Can I keep Cadbury Creme Egg cakes in the refrigerator?

Yes, I recommend storing these Cadbury Creme Egg cakes in the fridge as it helps keep the buttercream and decoration firm and fresh for longer. May sure to either cover them well (for example, with a cake dome) or put them in a sealed container in a single layer. They'll keep for 3-5 days.

When serving, it a good idea to get chilled cakes out about half an hour before serving so they can come up to room temperature, improving the flavours. Only get out what you need, leaving the rest in the fridge.

Can I freeze Cadbury Creme Egg cakes?

Yes, these cakes freeze surprisingly well. Place them in a sealed, freezer-safe container in a single layer. Remember to label and date your container - they'll keep for up to 3 months.

To defrost, transfer the container into the fridge and allow the cakes to thaw out overnight. This helps reduce condensation forming on the.

Once defrosted, consume within 24 hours, and do not refreeze.

How long do Cadbury Creme Egg cakes keep?

Properly stored in a sealed container, these Cadbury Creme Egg cakes will keep for 3-5 days in the fridge, or for up to 3 months in the freezer.

Can I make Cadbury Creme Egg cakes ahead?

As with most bakes, these cakes are best enjoyed on the day of baking.

However, if you want to split the work over a couple of days, you could bake the cakes, cool them and store them in a sealed container overnight. The next day, you could then finish whipping up the frosting and decorating, ready to enjoy.

Can I make Cadbury Creme Egg cakes in a different quantity?

Yes, if you want to make more or fewer of these amazing cakes, that's no problem at all.

When you head down to the recipe card below, you'll see the servings are set to make 12 cakes. To amend the quantities, click or hover over this number and a little slide bar will pop up.

Move the slider to get the number of cakes you wish to make and the ingredients will update automatically. You might need to bake your cakes in batches if you're making more and only have one muffin tray. Aim not to have more than 2 trays in the oven at a time as it may affect the baking time.

Can I make this recipe in a different tin/tray?

I haven't tested this recipe in a different tray but in theory, you should be able to make it into one big cake instead.

Grease and line two 20cm (8 inch) cake tins and share the batter between them. Push 6 mini Creme Eggs into each tin of mixture, evenly spaced around the cake, then cover as you would with the cupcake versions.

These cakes may take a bit longer to bake, so check on it after about 20 minutes but don't take the cakes out until they're firm all the way across. Cool your cakes as normal.

Once cooled, you can use the frosting to fill and top the cake, then finish with the chocolate drizzle and Creme Egg pieces. If you give it a go, I'd love to see the results!

Can I make Cadbury Creme Egg cakes in a stand mixer such as a KitchenAid or Kenwood Mixer?

A stand mixer would be the perfect kitchen gadget to make the cake batter, and buttercream if you have one.

Use the paddle attachment for the cake batter and the balloon whisk attachment for the frosting. Follow the instructions on the recipe, making sure to scrape the sides and bottom of the bowl with a spatula as you go to get everything well mixed.

Be sure to start the mixer on slow when adding dry ingredients so that you don't make a mess, and be careful not to overwork the batter once you add the dry ingredients.

Can I make Cadbury Creme Egg cakes with a food processor?

For this recipe, it's important to whisk, beat and stir the ingredients, so a food processor blade wouldn't be ideal, but you could certainly make the batter using one, if you really need to.

How can I make sure my cakes are perfectly cooked?

You'll know the cakes are done when they look dry across the top, feel springy, and bounce back when lightly pressed.

Check one of the cakes in the middle of the tray as they'll be furthest from the heat of the sides of the oven and so give you the best idea of whether they are all done.

It's best not to use the skewer test on these cakes (where you push a skewer into the centre of the cake to see if it comes out clean) as there is, of course, a chocolate egg hidden in the middle.

Why did my cakes turn out dry?

Assuming the correct balance of wet and dry ingredients has been added, the cakes shouldn't turn out dry.

If they are left in the oven too long, they will start to dry out and eventually burn, so make sure to set a timer so you can check on the cakes.

They may also dry out or burn on top if the oven is too hot. Some ovens aren't true to their dials, so you may wish to invest in an oven thermometer to see if yours is running hot.

The cakes will also dry out if they are left out on the counter for too long. Once cooled and decorated, be sure to put them into an airtight container to keep them fresher for longer.

Why did cakes turn out wet?

The most likely cause of soggy cakes in undercooking.

Make sure the oven has come up to temperature. Preheating the oven ensures the cakes are baked at a constant temperature.

Like with all recipes, the time on this recipe is a guide. This is because everyone's oven behaves a bit differently. If your cakes don't seem fully baked after the recommended time, give them an extra 5 minutes and then check them again.

so they might take longer in yours. Some ovens aren't true to their dials, so you may wish to invest in an oven thermometer to see if yours is running a bit cold.

It could also be that you added too much of the wet ingredients or too little of the dry. It's always best to measure everything out before you start to avoid mistakes.

This recipe calls for medium eggs, so if you use large eggs instead, that might present an issue, making the batter too wet and the cakes too eggy.

Why didn't my cakes rise? Why did they sink in the middle?

Quite a few things can affect how successfully your cakes rise, but following the recipe closely is your best route to success.

If your cakes sunk or failed to rise and you're not sure why, read on for a run down of the main pitfalls.

Raising agent. This recipe uses self-raising flour, so the agents that make cakes rise (bicarbonate of soda and cream of tartar) have already been added to the flour. There's also 1/2 tsp of baking powder.

Over time, raising agents can become less effective, meaning the cakes won't rise properly. If you think this may be the case, check the date on your flour and try adding a little extra baking powder to your next bake.

Batter. As soon as the flour is mixed with the wet ingredients, the raising agents will start to work, creating tiny bubbles that makes the cakes rise and gives them their light, airy texture. If the batter is mixed too hard, or for too long, most of these bubbles will be knocked out before they've had a chance to work.

The bubbles will also start to disperse if the batter is left sitting out on the side for a long time before going into the oven, so be gentle with the mixture, and then get the cakes into the oven as soon as you can.

Oven temperature. When the oven is too hot, the cakes will rise too rapidly to hold their height, collapsing down again. Conversely, if the oven isn't hot enough, the cakes will cook too slowly and may not rise in the first place, either staying flat or sinking in the middle.

Always preheat the oven so you know the cakes are being baked at a constant temperature, and try to use the middle shelf in the oven.

If you feel like your oven temperature might be the problem, invest in an oven thermometer to get a more accurate reading.

Checking and timings. This may seem obvious, but the cakes need time to bake. Opening the oven door too early will course a sudden temperature drop in the oven, potentially causing the cakes to sink and collapse.

Keep an eye on the cakes through the oven door. Set a timer a few minutes short of the baking time if you are worried they might burn, but keep that door shut until the time is up or close to it.

Why was my frosting too runny or too thick?

If the frosting is too runny, it may be because too much water has been added. As long as it's not liquid, you should be able to add a few more tablespoons of icing sugar to help to thicken it up. You could also try popping it in the fridge for half an hour to firm up.

When the frosting turns out too thick, you can add a drop more water or milk. Add just a few drops at a time, whisking well as you go. Otherwise your frosting can quickly go from stiff to liquid!

How can I add/change the flavours in these cakes?

To add or change the flavour of these cupcakes, you could use a different Easter treat instead of Creme Eggs. How about caramel eggs broken up on top with a mini egg hidden inside?

You could also try adding flavour extracts to the batter and/or frosting. How about orange, peppermint or coffee?

Print this Cadbury Creme Egg cakes recipe

Cadbury Creme Egg cakes

These Cadbury Creme Egg cakes are totally over the top and that's what makes them so much fun!

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course: cakes and bakes

Cuisine: American

Diet: Vegetarian

Keyword: cadbury creme egg cakes, creme egg cakes

Servings: 12 cupcakes

Calories: 593 kcal

For the sponge

• 175 g (6.2 oz) slightly salted butter
• 200 g (7.1 oz) white caster sugar (superfine)
• 3 medium free-range eggs
• 200 g (7.1 oz) white self raising flour (self rising flour)
• 1/2 tsp baking powder
• 40 g (1.4 oz) cocoa powder (dutch processed)
• 125 ml (4.2 floz) whole milk
• 12 Cadbury Creme Egg minis

For the buttercream

• 200 g (7.1 oz) icing sugar (powdered sugar)
• 100 g (3.5 oz) slightly salted butter softened
• 2-2.5 tbsp water
• 25 g (0.9 oz) cocoa powder (dutch processed)

To decorate

• 50 g (1.8 oz) milk chocolate
• 100 g (3.5 oz) white chocolate
• Orange food colouring
• 6 Cadbury Creme Eggs roughly chopped

• Small microwave-safe bowl

Make the sponges

• Preheat the oven to 180C (160C fan-assisted).

• Put the caster sugar and softened butter in a large mixing bowl. Beat them with an electric mixer or by hand until creamy.

• Crack the eggs into the bowl. Beat again until just combined.

• Add the flour, baking powder and cocoa powder. Fold everything together - the batter will be quite thick at this stage.

• Add the milk and mix through again. This will loosen the batter.

• Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.

• Push a mini Creme Egg into the centre of each cake, almost to the bottom. Spread the batter over the tops.

• Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean. Transfer to a wire rack and leave them to cool completely.

Make the buttercream

• Put the butter, icing sugar, cocoa powder and water in a large mixing bowl. Start beating them together, slowly at first and then building speed once the icing sugar isn't loose. Keep beating until light and smooth – it's quickest to use an electric whisk or stand mixer for this.

Make the chocolate drizzle

• Grab three microwave safe bowls. Put the milk chocolate in one and divide the white chocolate between the other two. Melt in the microwave (in 30 second bursts) or over a bain-marie.

• Colour one of the white chocolate bowls orange.

Putting it all together

• When the cupcakes are completely cool, transfer the buttercream into a piping bag fitted with a star nozzle and pipe tall swirls on top of each cupcake.

• Drizzle with the three shades of melted chocolate.

• Scatter with the chopped Creme Eggs to finish.

It's not a good idea to leave these cakes out on the counter for long periods of time as this will cause the sponge to dry out. In addition, you may find the liquid insides of the Creme Egg pieces start to drip down the cakes.

Make sure to cover the cakes well and pop them in the fridge asap after making. This will keep the cakes fresh for 3-5 days.

Calories: 593 kcal | Carbohydrates: 80 g | Protein: 7 g | Fat: 30 g | Saturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 213 mg | Potassium: 170 mg | Fiber: 3 g | Sugar: 61 g | Vitamin A: 652 IU | Vitamin C: 1 mg | Calcium: 51 mg | Iron: 1 mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin these Cadbury Creme Egg cakes

More Easter recipes to try

Mini Egg rocky road

Mini Egg rocky road is that classic combination of chocolate, marshmallows and biscuit, made perfect for Easter with a generous helping of Mini Eggs.

Get the recipe

Easter egg cheesecake

Why have cheesecake when you can have Easter Egg cheesecake?! This is a chocolate Easter egg half, filled with a creamy chocolate cheesecake filling, hiding a crumbly biscuit base below, and drizzle chocolate on top. It's heavenly!

Get the recipe

Baking with kids - a FREE eBook!

These easy recipes, fun activities and creative challenges are sure to keep the kids entertained!

Decorating A Cake With Cadbury Creme Eggs

Source: https://www.amummytoo.co.uk/cadbury-creme-egg-cakes/

Posted by: pondercosertrut1966.blogspot.com

Share this post