Thursday, April 5, 2012
creme egg cupcakes
24 paper cupcake liners
Batter for 24 cupcakes. I used Betty Crocker’s milk chocolate box mix. You can also use your favorite chocolate cupcake recipe.
24 regular size Cadberry Creme Eggs, FROZEN
**Freezing the 24 eggs keeps them from completely vanishing inside the baked cake.
1 batch of heavenly vanilla butter icing
yellow gel food coloring
Scoop batter into paper liner 2/8 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg. Bake according to the recipe you are using. Allow cupcakes to cool completely. While your cupcakes are cooking, make your icing. Remove about 1 cup of vanilla butter icing from the mixing bowl and dye it light yellow. Frost half your cupcakes with the yellow icing and the other half with the white. Enjoy!!