Cadbury Marshmallow Creme “Egg” Cupcakes
March 13, 2008 at 12:47 PM | Posted in cupcakes | 21 CommentsTags: 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
(Recipe adapted from Cupcake Bakeshop & recipezaar | photos from me!)
Makes about 15 cupcakes
INGREDIENTS
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.]
INSTRUCTIONS
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)
ENJOY! :)
Husband rating: N/A
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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those are AWESOME. I’ve never seen anything like them! You never cease to amaze, sensei.
Comment by Andrea— March 13, 2008 #
Haha, I like the bowl scraping picture. I actually thought of that exact thing last night as I was pouring batter into cake pans.
Comment by zebe912— March 13, 2008 #
I think these look terrific! I’ve already tried twice on the marshmallow cupcake hero. It’s kicking my butt. I don’t know if there will be a third time, but I might try making these instead!
Comment by Mary— March 13, 2008 #
ANDREA, you are easily impressed huh? same here! thats why my egg cupcakes crack me up! So… everytime you write sensei I feel like I should go buy a ninja robe and some nunchunks! haha.
ZEBE, Suavez le cupcake batter! LOL
MARY, 2x already? you have more patience than me. Whats the marshmallow problemo chica?
Comment by CB— March 13, 2008 #
I was totally planning on trying this myself! Oh well, too late!
Comment by chockylit— March 13, 2008 #
CHOCKYLIT, haha really? I must have been channeling your cupcake energy. You should still do it anyways! You’re my cupcake idol!
Comment by CB— March 13, 2008 #
I loooove creme eggs. I have thought about putting the goo inside a cupcake too. Youre onto something.. :)
Comment by slush— March 13, 2008 #
SLUSH, I am a cadbury egg addict! See that was my original plan. To make a cadbury egg cupcake (as in filling inside the chocolate cupcake) but it didn’t work out as well as I planned. But I got a couple more tricks up my sleeve so I definitely wanna try again!
Comment by CB— March 13, 2008 #
These are super fun! I love the look of a fried egg on top!
Comment by Gretchen Noelle— March 13, 2008 #
GRETCHEN, thanky! isn’t it egg-cellent? HAHA! I “crack” myself up!
Comment by CB— March 13, 2008 #
Yeah, my first attempt at the marshmallow theme..I wasn’t too impressed…but I’m trying again. My frosting just won’t hold up..very runny. *pouts*
And of course mine just looks like a goop mess instead of a cute egg like yours!
Comment by Suzy Q-zy— March 14, 2008 #
oh my gosh, these are soo cute! You should make them on April Fools Day. :)
Comment by NinaBeth— March 14, 2008 #
Those are so precious! I love the little eggs, I think the melty runny-nes makes them even cuter. How’d they taste?
Comment by Kristina— March 14, 2008 #
SUZY Q-ZY, really? I was planning to do a marshmallow frosting too. I wonder why its goopy. If at first you don’t succeed… eat the goop! hehe.
NINA, April fools? explain.
KRISTINA, oops I forgot my rating! thanks for reminding me. They were quite good IMO. I usually only eat 1 cupcake of any batch I bake but I ate 3 of these! YUMMO!
Comment by CB— March 14, 2008 #
April Fools Day, when you try to trick people? It looks like it’s an egg, but it’s really not!
Comment by NinaBeth— March 14, 2008 #
[...] http://iheartcuppycakes.wordpress.com/2008/03/13/cadbury-marshmallow-creme-egg-cupcakes/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 was a little to excited and didn’t wait long enough to cool so the “egg” melted. Do as I say not as I do. … [...]
Pingback by Food Testers roundup » Blog Archive » Quick scan of the net - food tester— March 14, 2008 #
NINA, ah gotcha! Fun idea :)
Comment by CB— March 14, 2008 #
[...] Cadbury Marshmallow Creme “Egg” Cupcakes This one has to win the most unique prize! Besides, for me … next to the famous Peeps – Cadbury Eggs are my favorite Easter candy! Again, I edited this recipe to start with your own favorite cake mix. For the full recipe, visit IHeartCuppyCakes.Wordpress.com [...]
Pingback by Early Easter & My Search for a Class Snack |— March 16, 2008 #
I love Cadbury eggs and my son can’t have them since he has a dairy-allergy. How much did the topping taste like Cadbury egg filling? They look awesome!
Comment by Maggie— March 18, 2008 #
MAGGIE, I love cadbury eggs and I think the filling was amazing but I added the marshmallow creme to mine. If you click on the link I provided you’ll find the original recipe. I didn’t do it exactly that way but I think its very close to what the filling tastes like. GL!
Comment by CB— March 18, 2008 #
[...] Homemade Marshmallow Creme Egg Cupcakes [...]
Pingback by Baking with Cadbury Creme Eggs : Chocolate Bytes— March 19, 2009 #