Each week at work we have "Fill It Up Friday" where one person provides morning tea for the team. My last turn fell this week and as Friday was a public holiday it became 'Top It up Thursday". Inevitably I had to make Easter themed cakes, because, of course, the next day was Good Friday. Last year I made the cutest Easter bonnet (which took out the best in show award in my team), so whatever I made had to beat that! I saw at least 3 people taking photos and was asked for the recipe by a different 3 people, so I consider these a success :)
Again these are another cheats mix, with all the work being in the icing and decoration. These tasted like a sponge cake version of a Sally Lunn - oh so tasty! But there's a twist. Inside each cupcake is a mini Creme Egg! Now this sounded delicious to me as I've been addicted to Creme eggs ever since I was a child in the 70's, but sadly I didn't account for how much the centre would caramelize and in the end that part was just too sweet for my taste. Still, the eggs sunk to the bottom, so it was a simple matter of eating the delicious vanilla sponge surrounding it! Some people ate 2-3 each, so the sweetness factor is a matter of taste... Either way - I will absolutely be making these again, sans the creme egg :)
Ingredients
- 1 packet Edmonds Angelic Vanilla Cupcake Mix
- 60g butter at room temperature
- 3/4 cup milk
- 2 eggs
12 Mini Creme Eggs (leave these out or replace with white chocolate for something different)
Preheat your oven to 180 degrees c (or whatever your box instructions say) and line a 12 hole muffin pan with paper liners. I used a muffin pan again for these because the mini creme eggs were bigger than I expected.
Combine the ingredients for your cupcake batter as per the instructions on the box and beat for 3 minutes on high. Divide the mixture evenly in your muffin pan. If you're adding the creme egg, put them in now and press them so they're sitting low in the cake.
Bake for 20 minutes, or for as long as your instructions state.
Icing
- 100g butter, softened
- 1/4 teaspoon of vanilla essence
- 2 cups icing sugar, sifted
- 100g melted white chocolate
- Dessicated coconut
Combine all ingredients except coconut at a low speed. Once combined, whip for 3 minutes at a high speed. This is what creates the fluffy, sally lunn type icing! If you're not doing the bunny decoration, sprinkle the coconut on as soon as you've iced the cakes. If you are doing the decorations then hold on for now.
Decorations
24 Strawberry and Cream lollies for ears
24 chocolate melts for eyes
Pink heartshaped sprinkles for nose
Generously ice each cupcake with the buttercream icing as this will help hold the lollies in place. Into each cup cake, place 2 strawberry and cream lollies into the icing and a little into the cake. Just below and in from the ears, use two melts for eyes (pointy side down). Next, add one heart shaped sprinkle upside down to form the nose. Finally, sprinkle the coconut over the top of each cake, shaking off the excess.
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