Tutorial Tuesday: Cadbury Creme Egg Cupcakes . . . Yum!!

As you all know, I just love it when cupcakes get creative!  And nothing is more delightful than taking a classic holiday staple and turning it into something unexpected!!  So today it brings me great joy to send these amazing little 'Cadbury Creme Egg Cupcakes', from Daily Unadventures in Cooking, your way.

Inspired by the beloved Easter 'Egg' treats that many consider a Bunny day must-have, these chocolate goodies are just the thing to get a smile out of your guests and to have your co-workers and colleagues gasping in delight!  Take a peek . . .

CADBURY CREME CUPCAKES


Ingredients:

~ 1/4 cup butter, softened
~ 1/2 cup golden corn syrup
~ 3 cups icing sugar
~ 1 teaspoon vanilla
~ yellow food colouring (optional)
~ 1/2 cup butter, softened
~ 1/2 cup sugar

~ 2 eggs, separated
~ 1/2 teaspoon vanilla


~ 3 ounces unsweetened chocolate, roughly chopped

~ 
2 cups flour
~ 2 teaspoons baking powder
~ 
½ teaspoon baking soda
~ ½ teaspoon salt
~ 1 ¼ cups milk
~ 1/2 cup chocolate chips
~ 1/4 cup butter, softened


Directions:

1.) First you will want to prep the "creme egg" filling. Beat 1/4 cup of the soft butter until fluffy. Add syrup, icing sugar and 1 teaspoon vanilla and beat until well combined. If desired, stir in some yellow food colouring until a pale yellow. Reserve in fridge and let set up.

2.) Turn oven on to 350F. Grease a muffin tin and line with paper cups. In a double boiler melt the unsweetened chocolate, stirring regularly. You can start mixing the cupcake batter while it melts and then turn the double boiler off when the chocolate is melted. These cupcakes are easiest in a mixer, but can be done with a hand mixer or even an able pair of hands. Beat butter until light and fluffy and add in sugar until well combined. Separate the egg whites into a large bowl and beat the egg yolks into the sugar one at a time. Slowly add in melted chocolate and vanilla.

3.) In a separate bowl whisk together the flour, baking powder, baking soda and salt. Alternately fold in dry ingredients and milk in a few batches. Don't over mix! Beat the egg whites to soft peaks and fold in.
Divide the batter into the muffins cups. Remove the creme filling from the fridge and roll out 12 balls no bigger than a centimeter in diameter. In the centre of each cupcake press in a ball of filling as deep as possible. Sprinkle with chocolate chips. Bake for 35 minutes.

4.) Transfer cupcakes to a rack and let cool.

5.) In the meantime combine the last 1/4 cup of butter with the remaining creme filling and beat until uniform. Transfer to a piping bag. The cupcakes should have little holes in the middle. Put your icing into a piping bag and pipe a dollop into the centre of each cupcake. Amazing when eaten just a little bit warm, of course then you risk the icing melting, but it really isn't that bad now is it?

Prep Time: 30 minutes Cooking Time: 25 minutes Total Time: 60 minutes
Calories(approximate per serving): 450
(recipe & photos courtesy of Daily Unadventures in Cooking)

Now you can skip the whole center-filling part and throw a cadbury creme egg in there if you would rather, like this:

(image courtesy of zoey cakes)

Aren't those just the cutest things?  I just love a good surprise, don't you?  Hope your week is turning into a great one!!

Tutorial Tuesday: Bird Nest Cupcakes (An Easter Delight)

Are you looking for a sweet little dessert to serve this Spring...whether it be for Easter, a baby shower, or just for the sheer enjoyment of welcoming in the warm weather?  

I had these lovely little bird's nest cupcakes at my own baby shower last spring and not only were they delicious but they were fantastic to look at as well!  Here's how it's done...

Difficulty Level: Moderate

Supplies You will Need:

~ Cupcakes (we used Carrot cupcakes & the recipe is below, but you can substitute any flavor you choose)

~ Cream Cheese Frosting (recipe is below)

~ jelly beans or Easter candy in the shape of an egg

~ frosting/pastry/piping bag with no metal tip--the opening should be about 1/2 inch wide

1.) Allow your cupcakes to cool.

2.) Toast the coconut flakes in a skillet over medium-low heat. Stir often--coconut has a high fat content and will easily burn if you stop watching it. Remove from heat once all of the coconut is golden.

Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes . . .

Working with a few cupcakes at a time, use your piping bag to top each cupcake with a ring of cream cheese frosting and pipe a big O on top of the cake. Turn the cupcake over and lightly smush each O into the skillet of toasted coconut, flattening it slightly. 

Sprinkle coconut liberally all over the sides of the O and shake off any extra that doesn't stick. Pipe a dot of frosting in the middle of the O and place Easter candy eggs in the center of each nest.

Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest . . .

The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving. Makes 12 cupcakes.

Carrot Cupcakes:

Ingredients

3/4 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup canola oil

3/4 cup firmly packed light brown sugar

2 large eggs

1/2 cup natural applesauce

1/2 teaspoon vanilla

1 1/2 cups finely shredded carrots (about 2 medium carrots)

1/4 cup plus 2 tablespoons finely chopped walnuts

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Coconut Cream Cheese Frosting

makes decoration for 12 cupcakes

2 oz. cream cheese, softened

1/4 Cup of butter, softened

1/2 tsp. vanilla

~1/4 Cup of finely grated coconut

~1/2 lb. powdered sugar

Cream together cream cheese and butter until homogenous and soft. Add vanilla and coconut and mix thoroughly. Beat in the powdered sugar a bit at a time until frosting is the right consistency, thick but spreadable and holds it shape.

Photos & Partial Tutorial Courtesy of Tea Pots & Polka Dots