Marshmallow & Creme Egg Cupcakes

One of my colleagues is leaving today (sad times) so I thought it only too appropriate to make sure I bring something sweet and scrumptious in to work this morning in order to soften to terrible blow.

Easter is approaching and fast, so with the temptation of Crème Eggs and Easter Eggs absolutely everywhere I had to get some, and instead of eating them I baked them, perfect.

I must warn you, a lot of prep can go into these cupcakes but they are delicious, and they allow you to be creative with decoration that's for sure. I stuck to yellow icing, but I dusted with cocoa powder and gave a drizzle of caramel dessert sauce-not that they need sweetening but they look good!

Ingredients

Cake:

2 bags of mini crème eggs

4 oz Self Raising Flour

4 oz Caster Sugar

4 oz Unsalted Butter

1 tsp. baking powder

2 tbsp. cocoa powder

1 tbsp. Vanilla Extract

2 Eggs

Icing:

500g Icing Sugar

6 oz Unsalted Butter

Yellow Food Colouring

300g Marshmallows Melted

1 tsp. Vanilla Extract

Splash of Milk

Method

Preheat the oven to 200oc and prepare a cupcake tray with cupcake cases.

In a large mixing bowl, combine the butter and sugar until fluffy. Gradually add one egg at a time and combine well.

Gradually add the flour, cocoa powder, vanilla essence and baking powder.
Divide the mixture equally into 12 cases.
Whilst they are baking unwrap 12 mini Crème Eggs.

Bake for 10 minutes, remove from the oven and poke the crème eggs into the sponge until halfway down. Place in the oven for another 7 minutes or until cooked.

For the icing, combine the butter and the sugar until fluffy, then incorporate the food colouring.
Place the marshmallows in a heat proof bowl and microwave for 45 seconds, then mix the melted marshmallows into the icing until well incorporated.

Pipe onto the cakes when cool, and decorate.