Creme Egg Cupcakes

I thought I was having a genius moment where I had created a new recipe. I love creme eggs and I love chocolate cupcakes so I thought

why not add them together

little did I realise that people had already tried this and had put said recipes on the Internet. noooooooooooooo the only good point about this is having a recipe to follow which suggested using a cupcake mix (hello Betty!)

I used to devil’s chocolate cake mix, it asks for 90ml vegetable oil, 250ml water and 3 eggs. I mix it all together and place my cupcake cases onto trays.
I had frozen the creme eggs for an hour (it didn’t say how long to freeze them for)

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I filled the cupcake cases and found that I still had half a mixing bowl of mixture left.
I was a bit worried about the timing of how long the cupcakes would take and would this alter the affect of the creme egg. So I did one tray as an example.

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And put them in the oven (180 fan) for 15 minutes and sat there staring at them for a couple of minutes

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After 15 minutes the cakes l

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I can see that some of the creme eggs had burnt a little and some where even melting whilst it sat on the counter but for my first attempt, I’m quite impressed.
I don’t know whether to add more mixture to the cupcake cases or whether to place the eggs in the side. 8′ the second batch I found that some of the cupcakes covered over the egg but when it came to taste testing it was a mixed review. The cupcakes tasted delicious but I found that most of the creme eggs stuck to the cupcake cases.

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I had popped an unfrozen creme egg into a case and this is the result of that

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I went back to the website I found that was doing a similar recipe and asked for advice on how I could stop the eggs from sticking to the cases or if I should have frozen them for longer so next time I try this I should get better results

update
Having given in and tried another creme egg cupcake just now, I’ve found that the cupcakes that were in silicone cups were better as the egg and mixture didn’t stick. Looks like I will have to invest in more silicone bakeware!!!

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Rich, dark and gorgeous

So this is the second cake I made and again I used a Betty Crocker mix. I forgot to say that the glaze for the lemon cake came with the mix and you just have to add a bit of water.

For this cake I bought the rich and creamy chocolate icing because the cake isn’t really naughty if you don’t have the icing to go with it. This cake I am making for work as I am leaving them on Tuesday. I am sad and if I had some poison lying around, I would probably use it but I like them and I don’t have any so I shan’t.

I am of course joking about the poison, I know it’s a serious thing to joke about and therefore apologise if people are offended.

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So I prepared the mix as the instructions said to and as I said in my previous post, I’m not feeling too great and forgot to time this cake so I had to make a rough estimate on when to check and remove them from the oven.

This is the end result and before I spread the icing:

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I am still playing with sugar dough and j remembered I’d bought some heart cookie cutters so I made some hearts and shaped them into shamrocks 🙂

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This is the end result with icing and shamrocks 🙂 goodbye work!

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And my brother came home and had a slice! Damn him! It now looks like a Pacman cake

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Fabulously light & zesty

Normal people thinking baking a cake is a marvellous idea. I think baking 3 cakes is cause for celebration.

The first cake I chose to make, and yes I cheated but it is Sunday and I have two more days at work before I finish, is a lemon cake. My mom loves lemon cake and I’d bought the mix on the off chance of making it for her.

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It’s described as a

sunny lemon

cake and on the back it reads

fabulously light and zesty

I didn’t really do pictures because I am not feeling the best tonight but these are the pictures I did take and I hope like me, you feel like cheating a little.

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Betty Crocker is my Queen