I wasn’t sure I was going to make this months SABH.
March has been a bit of a blur in the DWAS household. With Stud’s parents arriving the first weekend, Stud’s birthday the weekend after, a 5 night stint in Melbourne for Grand Prix and then our US trip next weekend, this was really the only free time we had to get everything in order ready for said trip…..and I got sick. Argh!!!
Pity party over, I did decide to whip up a little batch of Easter cupcakes with a twist. Remember the ones I made last year? I thought I’d go with the same principal but make then a little nostalgic, and a little bit naughty(er). You see this months hop is a Cocktail Party theme, and in our trip to Melbourne last weekend, a night at Polly produced a “Violet Crumble Martini”. Yes, you read that right. It was a chocolate bar in a glass and I loved every moment of it. So thought, if you can get a Violet Crumble flavoured cocktail, the possibilities really are endless!
This months blog hop is hosted by the lovely JJ! Had over to her blog 84th & 3rd for all the details on how to enter, and to check out all of the other delicious creations.
Adults Only Creme Egg Cupcakes
3tbs cocoa powder
¼ cup hot water
1 ¼ cup plain flour
½ tsp baking powder
½ tsp bicarbonate soda
¼ tsp salt
2 large eggs
¾ cup caster sugar
½ cup buttermilk
12 Cadbury Creme eggs
½ tsp vanilla extract
60g butter, melted and cooled
3 tbs Frangelico hazelnut liqueur
Canola oil spray
225g softened butter
2 cups icing sugar
1 tsp vanilla bean paste
2 tbs Frangelico hazelnut liqueur
Place Cadbury Creme Eggs in the freezer.
Preheat oven to 180°C and spray silicon cupcake patties with canola oil spray (can use paper patties or even tin if you like).
In a small bowl, stir the hot water and cocoa until dissolved and set aside.
Sift flour, baking powder, salt and baking soda together into a bowl. Set aside.
In the bowl of an electric mixer, whisk eggs and sugar until well combined and paler in colour. Then add the buttermilk, vanilla, Frangelico and cocoa mixture. When combined, add the 60g melted butter, then the flour mix.
Spoon batter in to each cupcake case.
Remove Creme Eggs from the freezer, removing the foil wrapper and place a Creme Egg in the centre of each cupcake batter. Its preferable that the batter covers the egg however its not 100% necessary.
Bake in the oven for 10-15 minute, or until a skewer is inserted and comes out clean. You’ll need to insert the skewer slightly off centre as not to pierce the egg.
Remove cupcakes from the tin/silicone case (if using) and place on a wire rack to cool slightly.
At this point, you can either eat them warm with the oozy chocolate, or you can hold off to add the buttercream.
Add butter and vanilla pasta to electric mixer and whisk until pale and fluffy. Add icing sugar in half cup additions and once combined, add Frangelico and mix slowly until well combined.
Add icing to a piping bag and pipe on to the top of each cupcake.