Saturday, 30 March 2013

Easter: Creme and Caramel Egg Cupcakes

Happy Easter Guys, hope you have a lovely weekend!!

Sorry guys for the lack of communication and posts durning the past two weeks, thanks to  lovely eye infection and not feeling up to it!
Hopefully everything will run smoothly from now on considering its meant to be spring time, well saying that its been a snowy/sunny spring so far. 

I first made these two or three years back but over the years i've altered them slightly to become the perfect easter egg cupcake. 

These are so quick and easy because i cheated a wee bit, usually i make everything from scratch but being easter weekend i decided to use Betty Crockers Devils Food Cake mix. 


  • 1 Box of Devils Food cake or 1 batch of Chocolate Cupcakes
  • 8-10 mix of Miniature Creme Eggs & Caramel Eggs (Floured)
  • 1 batch of Buttercream (1/2 Vanilla & 1/2 Chocolate)
  • Homemade Caramel or Condensed Milk Caramel


  1. Preheat the oven to 180c and line your cupcake pan with liners of your choice (i used easter cases.
  2. Remove the eggs from the wrappers and toss in flour. This prevents the eggs from sinking to the bottom or floating to the top of the baked cupcake. 
  3. Mix together the cake mixture, see the box for instructions.
  4. Using an ice cream scoop,pour 1 scoop full of cake mix into each liner. 
  5. Pop one egg into the middle of each egg, keeping a note of which egg is in each. 
  6. Place the pan into the oven for 20-25 minutes or until baked. Pop a cake tester into the middle of the cupcake wait 20 seconds and pull out if its clean the cupcakes are ready. 
  7. Place the cupcakes onto a wired cooling rack and leave to cool completely. 
  8. Meanwhile mix up 1 batch of buttercream and split into two separate bowls. In bowl 1 mix in one teaspoon of vanilla extract or 1/2 of vanilla bean paste. In bowl 2 mix in slightly cooled melted milk chocolate until combined.  
To Finish:

Creme Egg: Swirl each cupcake with vanilla buttercream, using an off-set spatula swirl out the middle of the buttercream. Colour the left over buttercream yellow, and pipe into the the hole to resemble a egg yolk. 

Caramel Egg: Top each cupcakes with a mountain of creamy chocolate buttercream. Hollow out the middle of the buttercream before spooning into a teaspoon & ahalf of cooled down caramel. 



  1. These look lovely! I don't like creme eggs, but I'll definitely be trying them out with the caramel eggs! :)

    Maxine, xx