Easter Treats - Creme Egg cakes and Mini Egg cakes

 
This recipe makes a total of around 12-16 cakes. They are incredibly rich, but look really impressive and make a wonderful treat for Easter.

Ingredients

Cake mixture

50g Stork

225g caster sugar

3 eggs

2tsp vanilla extract

210g self raising flour

2tsp cream of tartar
4 tblsp cocoa powder
100ml milk
pinch salt
1 bag mini eggs
3 or 4 bags mini creme eggs (about 15-20 eggs)

Frosting for creme egg cakes

120g icing sugar

25g unsalted butter

1 tsp vanilla extract

4 standard-sized creme eggs, halved and with the centres scooped out

Icing for mini egg cakes

30g icing sugar

1tsp vanilla extraact
enough water to make the icing mixture coat the back of a spoon
about 6 squares of milk chocolate, roughly chopped.


Method

1. Preheat oven to 180 degrees celsius.

2. Cream together the stork and caster sugar with the back of a wooden spoon.

3. Gradually add the eggs, stirring continuously.

4. Add the vanilla extract, salt, cream of tartar, half of the cocoa and half of the flour, and stir gently until thoroughly mixed.

5. Stir in the milk, and then the remaining flour and cocoa, until the mixture becomes thick and smooth.

6. Spoon into cupcake cases or a muffin tray. Insert one mini creme egg into each of the cakes that will become a 'creme egg cake', ensuring that the top is covered with cake mixture. Insert three mini eggs into each of the remaining cakes. These can be covered or uncovered as per your preference.

7. Bake for about 15 - 20 minutes until the cakes spring back up when pressed. Transfer to a wire rack to cool.

 

As the cakes are cooling, you can prepare the frosting....

1. Whisk half of the icing sugar, all of the butter and vanilla extract together for about 3-5 minutes until smooth.

2. Gradually add the rest of the icing sugar and the fondant from inside the creme eggs, continuing to whisk. You can add a tablespoon of milk at this point if necessary.

3. Use a piping bag to pipe the frosting onto the top of the creme egg cakes, top each one with half of a full-sized creme egg, and pipe a spot of frosting on top.

4. For the mini egg cakes, mix together the icing sugar, vanilla and water until the icing is thick enough to coat the back of a spoon.

5. Drizzle the icing in haphazard lines over the mini egg cakes, and whilst it is still wet, add the roughly chopped chocolate as decoration.

6. Enjoy! Preferably with a good cup of tea.