- In the bowl of your mixer, combine the butter and shortening on medium speed until well combined.
- Reduce speed to low and slowly add powdered sugar.
- Once all the sugar has been incorporated, add the vanilla and 1 tablespoon of the hot water. If it’s still too thick, add the second half of the hot water.
- Turn mixer to high speed and beat buttercream for 5 minutes until light and fluffy.
- Divide the frosting in half and color one half golden yellow.
Assembly:
- Pipe a large star tip into a piping bag. Fill one side of the bag with the yellow buttercream, then fill the other side with the white buttercream so that when you squeeze the bag, you get both colors at the same time.
- Swirl the buttercream into each cupcake.
- Top each cupcake with a mini cream egg. To split some of the eggs to be cracked, run a sharp knife under hot water, dry it, then cut the egg in half, then place the two halves on top of the cupcake.
Cadbury Egg Cupcakes
These Family Fresh Meals Cadbury Egg Cupcake Recipes are the perfect Easter gift for your friends and family!
- Preparation time: 1 hour
- Time to cook: 17 minutes
- Total time: 1 hour 17 minutes
- It serves:12
Ingredients
- ½ cup cocoa powder
- ½ cup boiling water
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 big egg room temperature
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 24 mini Cadbury cream filled eggs
Chocolate Buttercream:
- ½ cup butter room temperature
- ½ cup shortening
- 1 pound powdered sugar
- 2 teaspoon clear vanilla extract
- 1-2 tablespoon Hot water
- yellow food coloring
Instructions
Muffin:
- Preheat your oven to 375°F. Line your cupcake liners with cupcake liners and set aside.
- Mix the cocoa powder into the boiling water, let it steep for 2 minutes.
- In a medium bowl, whisk together the flour, sugar, and salt, set aside.
- In a large bowl, whisk together the egg, oil, and buttermilk. Stir the flour mixture into the egg mixture.
- Pour the minute cocoa powder into the batter and stir until just combined.
- Fill cupcake liners until half full; the dough will be on the thin side. Unwrap the Cadbury eggs and insert one egg into the center of each cupcake.
- Bake at 375°F for 5 minutes, then turn the oven down to 350°F for 12-15 minutes, until a toothpick can be inserted into the center of a cupcake and it comes out clean.
- Let the cupcakes cool while you prepare the buttercream.
Cream:
- In the bowl of your mixer, combine the butter and shortening on medium speed until well combined.
- Reduce speed to low and slowly add powdered sugar.
- Once all the sugar has been incorporated, add the vanilla and 1 tablespoon of the hot water. If it’s still too thick, add the second half of the hot water.
- Turn mixer to high speed and beat buttercream for 5 minutes until light and fluffy.
- Divide the frosting in half and color one half golden yellow.
Assembly:
- Pipe a large star tip into a piping bag. Fill one side of the bag with the yellow buttercream, then fill the other side with the white buttercream so that when you squeeze the bag, you get both colors at the same time.
- Swirl the buttercream into each cupcake.
- Top each cupcake with a mini cream egg. To split some of the eggs to be cracked, run a sharp knife under hot water, dry it, then cut the egg in half, then place the two halves on top of the cupcake.
