CADBURY MINI EGG & CHIP CUPCAKE
INGREDIENTS
Cupcakes
100g slightly salted butter, softened
100g caster sugar
2 large eggs, lightly beaten
1/2 tsp vanilla extract
100g self raising flour
10 mini eggs
Biscuit Chips
100g slightly salted butter, softened
100g caster sugar
1 large egg, lightly beaten
1/2 tsp vanilla extract
200g self raising flour
Creme Patissiere-Egg Mayonnaise!
3 large egg yolks
90g caster sugar
30g cornflour
tsp vanilla extract
300ml whole milk
100 ml double cream
Extras
48 Mini Eggs
METHOD
Pre-heat the oven to 170C, 150c Fan, Gas Mark 3.
Creme Patissiere-Egg Mayonnaise!
- Heat the milk in a large saucepan pan and bring to the boil. Whisk the egg yolks, vanilla extract, sugar and cornflour together in a large bowl until pale and slightly thickened.
- Remove from the heat and pour 1/3 of the milk into the mixture in the bowl and whisk together.
- Pour this mixture back into the pan with the rest of the milk and return to a medium heat, stirring with your whisk all the time.
- Once the mixture has thickened remove from the heat and pour into a clean bowl or wipe clean the one you were using with some kitchen towel.
- Cover the surface of the mixture with some cling film and leave to cool.
Biscuit Chips
- Cream together the butter and sugar, then gradually beat in the egg and vanilla extract.
- Sift and stir in the flour and mix to a fairly soft dough.
- Turn onto a lightly floured surface and knead gently.
- Cover or wrap the dough in cling film and chill for at least an hour or preferably overnight.
- When ready, roll the dough out on a lightly floured surface to a few mm thick.
- Cut into strips approx 0.3-0.5cm in width with a knife or pizza cutter.
- Transfer the biscuits on to a baking tray lined with baking parchment and bake in the oven for approx 5 minutes until the biscuits edges turn lightly golden in colour.
- Once out of the oven leave the biscuit chips on the baking tray to cool.
- When cool break the strips into chips approx 3cm in length. Don’t worry about being too exact as you are looking for chips in varying sizes!
Cupcakes
- Line a 24 deep hole mini muffin/cupcake pan with 24 mini cupcake cases.
- Place 10 mini eggs in a sandwich bag wrapped in a teacloth and smash into bits using a rolling pin, set aside.
- Beat the butter, sugar and vanilla extract into a bowl to a lightly creamy consistency.
- Slowly beat in the eggs, one at a time. Sift and fold in the flour and then stir through the broken up mini egg pieces.
- Divide the mixture into the cases and bake for approx 5-10 minutes until light golden brown and a knife inserted into the centre of the cakes comes out clean.
- Set aside to cool.
To Decorate
- Whip the double cream to thick peaks and softly beat the cooled creme patissierie.
- Fold through the cream till smooth. Spoon or pipe on to the top of each cupcake. Insert approx 5 biscuit chips followed by 2 mini eggs.
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