Starting with some of these! 3 fresh eggs from our ladies. I weighed these and then measured out the same weight (185g) of butter, self-raising flour and caster sugar.
Using this beast, I creamed the butter and sugar then incorporated the eggs and flour. I finalled added 100g melted dark 70% chocolate.
The kitchenaid is brillant at creaming the butter and sugar and gives a very light cake batter.
I divided the mixture into 12 using a muffin tray. This makes quite large cupcakes.
I bake my cupcakes on quite a low setting (165 degrees C fan oven) with a tray of water at the bottom of the oven. This helps to get a nice soft finish to the cakes.
18 minutes is a good estimate of the time, but this batch took 2 minutes extra.
Now for the topping; the secret ingredient - condensed milk! I got the inspiration for these cakes from a friend who had made some similar cakes. She said she had used the condensed milk in the icing and, I have to admit, it gave a really nice flavour and links well to the filling of cadburys creme eggs. I added 100g of condensed milk to the icing mixture.
I used the kitchenaid to make the icing also. Nice and fluffy!
I split the icing into 2 batches and coloured half with an eye-yolk yellow food colouring. I used 250g of butter and 500g of icing sugar and this made enough to cover about 24 cupcakes. Buttercream keeps really well in the fridge though so I will save the leftover icing and make another batch later in the week.
The 2nd secret ingredient real mini cadburys creme eggs!
By now the cakes were ready to come out of the oven.
After letting the cakes cool slightly I pushed a mini egg into each cake.
I piped the cream-coloured buttercream around the edge of the cake...
...and smoothed it with a spatula.
I piped the egg yolk centre in a similar way.
Here are the finished cakes.
Cut down the centre you can see the mini egg inside.
A close-up.
