News | Creme Egg Cupcakes For Easter| Romsey & Villages

News | Creme Egg Cupcakes For Easter| Romsey & VillagesThese gorgeous Creme Egg cupcakes are the perfect family bake this Easter, naughty but very very nice choclately gooeyness!

Creme Egg cupcakes

Prep: 10 minutesCook: 15 minutes180℃ / Gas mark 4Medium

This recipe makes 12 cupcakes

Ingredients (serves 8+)

For the cupcakes

150g unsalted butter, softened

125g self-raising flour

25g cocoa powder

150g caster sugar

3 eggs

12 mini Creme Eggs (freeze before adding to the batter)

For the topping

150g unsalted butter (never use margarine as you won’t get the same consistency), softened

350g icing sugar

yellow food colouring (optional)

6 Creme Eggs (chilled – it’s good to have a few extra in case they crack when slicing), halved

You will need:

12 cupcake cases

2x piping bags and a 2D nozel (not essential, you could spread the icing on with a flat knife, but a piping bag gives it a more professional finish)


Preheat oven to Gas mark 4/180’C/170’C fan

In a large bowl, whisk all the ingredients (except the mini Creme Eggs, which should be in the freezer chilling nicely before you are ready to bake) until creamy

Spoon the mixture into the individual cupcake cases and pop a frozen mini Creme Egg into each case

Bake for 10-15 minutes

To check they are cooked just press gently and they should spring back

Leave the cakes to cool

For the frosting

Put the icing sugar and butter in a bowl, using an electric whisk, beat together until well mixed – if necessary add a drizzle of hot water to soften the mixture

Now divide the icing between two bowls and in one bowl add a tiny drop of yellow food colouring

Mix well and keep adding more until you have the desired colour

Now fill the piping bags with alternate dollops of yellow and white icing – this gives the two tone effect

Once finished, top each cupcake with half a Creme Egg, and serve!

*Recipe and photograph courtesy of Taming Twins

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