Cadbury Marshmallow Creme “Egg” CupcakesMarch 13, 2008 at 12:47 PM | Posted in cupcakes | 21 Comments
Tags: cadbury egg, marshmallow creme
I was working on my Cupcake Hero entry but it didn’t turn out the way I wanted so I decided to improvise and play around with my take on a cadbury “egg” cupcake. Now this is my kind of breakfast! LOL
Makes about 15 cupcakes
For chocolate cupcakes
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
For marshmallow creme “egg”
1/4 cup light corn syrup
1/8 cup butter, softened
1/2 teaspoon vanilla
1/8 teaspoon salt
1-1/2 cups powdered sugar
1/4 cup marshmallow creme
2 drops yellow food coloring
1 drops red food coloring
[NOTES: Next time I make this I’ll probably add more powder sugar, maybe 2 cups, or reduce the amt of marshmallow creme b/c it was a little runny and hard to work with.]
To make marshmallow creme “egg”—
Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, 1/2 cup at a time, mixing by hand after each addition. Mix well until creamy. Then add marshmallow creme. Mix until well combined.
Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring to the 1/3 mixture. Adjust food coloring to your desired “yolk” shade. Cover both mixtures and refrigerate for at least 2 hours, or until firm. (I think overnight is better.)
Prepare a well greased or parchment lined baking sheet. When the mixtures are firm, take about 1/2 tsp of white filling and place on the baking sheet. Using your fingers spread the filling out to the desired “egg” shape. (Its helpful to have a little bowl of warm water nearby to dip your spreading finger in to keep your finger from sticking.) Then take about 1/4 tsp orange filling and dollop in the middle for the “yolk” of the white filling. Repeat process. Makes 12-14 “sunny side up eggs”. Freeze for 2-4 hours until set.
To make cupcakes—
Preheat oven to 375 degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Now thats how you scrape out a bowl!
Scoop batter into cupcake cups about 2/3 full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Let cupcakes cool before adding “egg” to the top. (I would probably pop the cupcake+egg into the freezer/frig so the egg sets before serving.)
(I was a little to excited and didn’t wait long enough to cool so the “egg” melted. I guess you could say I got a runny side up egg! Do as I say not as I do. LOL)
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Wifey rating: A+
The marshmallow creme egg is so yummy (I could eat it by the spoonful sans cupcake) but the “egg” doesn’t make alot per cupcake. It was a good balance for me but if you have a sweet-er tooth you might want a double stack “egg”. The chocolate cake was so good. I think this will be my go-to chocolate cake recipe from now on…
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