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. 

Ingredients:

• 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

Method:

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. 

LoveLx

Recipe: Creme Brulee Cupcakes

Creme Brulee Cupcakes you say ?

Creme brulee has been a favourite of mines since i was a young girl, i think its the fun of cracking the caramelised sugar and diving in to discover the raspberries has burst marbling with the creamy custard. 

So a couple of years back i was experimenting in the kitchen trying to come up with a slightly different cupcake flavour and creme brulee just seemed to work. 

These are a firm favourite between family and friends especially Sam. 

Ingredients:
Makes: 8-10 Cupcakes

Creme Patissiere:

• 6 Egg Yolks 
• 150grams Caster Sugar 
• 35grams Plain Flour, sifted 
• 1 Vanilla Pod, spilt in two or 3/4 teaspoon good vanilla extract
• 525ml Double Cream

Method:

Cupcakes

Pop a few fresh raspberries into each case before baking. Making sure the raspberries are completely covered.

Creme Patissiere:

1. In a medium bowl, whisk the egg yolks with the sugar until light and fluffy, then stir in the sifted flour. 
2. Bring the cream and vanilla pod slowly to the boil in a saucepan. Remove the vanilla pod and gently pour the cream over the egg mixture, whisking constantly. Return the custard to the pan and stir over a low-medium heat until it comes up to a gentle boil. Continue to cook, whisking constantly until the mixture has thickened.
3. Remove from the heat and pour into a bowl. If the mixtures goes lumpy durning cooking,remove from the heat and whisk well. If the creme pat is still lumpy after cooking pass the mixture through a sieve. 
4. Cover with plastic wrap to prevent a skin from forming. Allow to cool then refridgerate. 

To Finsh:

1. Once the cupcakes are completely cooled. Remove the creme patissiere from the fridge, giving it a mix before using. 
2. Swirling the top of each cupcake with creme patissiere, place into the fridge to firm for 10-20 minutes. 
3. Once the creme patissiere is firm to the touch, sprinkle the top of each cupcake with 1 1/2 teaspoons of caster sugar. 
4. Now for the fun part brulee-ing using a Blow Torch lightly caramelise the top of each cupcake until golden. Leave to set for 2 minutes for the perfect crack on top. 

For more Great recipes, tips and tricks go to:

• Cupcake recipe  
• Victoria sponge 
• Carrot cake recipe  

Love,L