Best Cadbury Creme Egg Muffins
- Preparation and cooking time
- Total time
- Easy
- Makes Muffins
Ingredients
For the Muffins
- - 200g self raising flour, sifted
- - 100g caster sugar
- - 40g cocoa powder
- - 2 tsp baking powder
- - 10 cadbury mini creme eggs
- - 100g vegetable oil
- - 180g buttermilk
- - 1 egg, lightly whisked
- - 1 tsp vanilla extract
- - 1 tsp salt
For the topping (optional)
- - 200g cream cheese
- - 55g unsalted butter, room temperature
- - 180g icing sugar
- - 1 tsp vanilla extract
- - 10 cadbury mini creme eggs
Method
- STEP 1Preheat oven to 180c and lightly grease muffin pan.
- STEP 2Mix self raising flour, caster sugar, cocoa powder and baking powder in large mixing bowl until combined.
- STEP 3In a separate bowl; mix vegetable oil, buttermilk, egg, vanilla extract and salt until combined.
- STEP 4Make a well in the dry ingredients bowl, pour in the wet ingredients and mix until JUST combined and no streaks of flour remain. Do not over mix, the mixture should be lumpy. This helps keep the muffins moist.
- STEP 5Evenly distribute the mixture into the prepared muffin pan.
- STEP 6Place a mini creme egg in the centre of each muffin, stood up straight.
- STEP 7Bake for 15 minutes or until the muffin springs back when lightly pressed.
- STEP 8FOR THE FROSTING
- STEP 9In a bowl, cream together cream cheese and butter until creamy.
- STEP 10Mix in the vanilla extract, then gradually stir in the icing sugar.
- STEP 11Transfer mixture into piping bag and pipe onto muffins.
- STEP 12Finish off by placing a mini creme egg on top.
