Aren’t they pretty? I know many of you are not Cadbury Creme Egg fans but these mini cupcakes are scrumptious! The mini egg hidden inside holds its shape but the middle takes on a more Carmel like taste and texture. While I don’t often use a boxed cake mix, I decided to doctor this up by adding pudding to the mix and altering the ingredients a bit. It makes for the moistest cake and tastes so much more like homemade. This makes a lot of batter so not only did I make cupcakes, I made a single layer 8x8 as well. I was so happy to find sweet pastel gel food colorings that make the prettiest color. I was tickled pink with how these cuties turned out. The perfect little mini Easter treat! So sweet!
What you'll need
Mini Cadbury Creme Egg Cupcakes
INGREDIENTS
Cake
1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1 cup canola oil
1 cup sour cream
1/2 cup Milk
1 teaspoon vanilla
Pinch of Salt
Frosting
1 stick unsalted butter, softened
3-4 cups Powdered Sugar
1 Tablespoon Milk
1 teaspoon Vanilla
1/4 teaspoon Almond extract
1/8 teaspoon Salt
DIRECTIONS
Preheat oven per directions for cupcakes on the back of the cake mix box. Mix all the cake ingredients in a large mixing bowl with a mixing spoon and stir just until dry and wet ingredients are combined. Unwrap the mini chocolate creme eggs. Line mini muffin tin. With a small spoon, spoon about half bath into each liner. Then place a mini egg in each, narrow part of egg up. Spoon enough batter onto just to cover. Since they are mini, I did reduce baking time by 8-10 minutes per the box. Test with toothpick when finished and adjust time as needed. For the frosting: With a mixer in a medium bowl, mix the butter, milk, vanilla & almond extract until creamy. Mix in the salt. Then, slow mix in the powered sugar in increments. Add more to less for desired frosting consistency. Divide into smaller bowls, depending in how many colors you want and add 1-2 drops of food coloring to each bowl of frosting. When cupcakes are cool, frost as desired.
If you want more detail, go to my Instagram and check out my Food Highlights for video of making the cupcakes.
Preheat oven per directions for cupcakes on the back of the cake mix box. Mix all the cake ingredients in a large mixing bowl with a mixing spoon and stir just until dry and wet ingredients are combined. Unwrap the mini chocolate creme eggs. Line mini muffin tin. With a small spoon, spoon about half bath into each liner. Then place a mini egg in each, narrow part of egg up. Spoon enough batter onto just to cover. Since they are mini, I did reduce baking time by 8-10 minutes per the box. Test with toothpick when finished and adjust time as needed. For the frosting: With a mixer in a medium bowl, mix the butter, milk, vanilla & almond extract until creamy. Mix in the salt. Then, slow mix in the powered sugar in increments. Add more to less for desired frosting consistency. Divide into smaller bowls, depending in how many colors you want and add 1-2 drops of food coloring to each bowl of frosting. When cupcakes are cool, frost as desired.
If you want more detail, go to my Instagram and check out my Food Highlights for video of making the cupcakes.
HAPPY TASTY TUESDAY
SWEET PEEPS!!
SWEET PEEPS!!
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xoxo
xoxo
