Friday, 18 April 2014

Creme Egg Cupcakes/Dairy Free Alternative

Happy Good Friday everyone! 

Yesterday I decided to bake some Creme Egg cupcakes. Although the photo does have a creme egg on top, I replaced some with some dairy free buttons to ensure they are fit for all us lactose intolerant people out there :) Photos for them are below. 

You will need:

For the Sponge 
3 Medium sized eggs (mine together weighed 204g)
204g Caster Sugar
204g Pure Margarine (or butter) 
160 grams Self Raising Flour
40 grams Cocoa Powder
50 grams dark chocolate chips
Vanilla Essence

Creme Egg Fondant Filling
170g golden syrup
60g butter (stork in foil block- contains no milk!)
375g Icing Sugar
1 teaspoon vanilla extract
dash of salt
Yellow Food colouring (preferably the gel colouring rather than liquid) 

Butter Cream
This was my plain vanilla recipe which I don't actually measure... So ideally found a basic recipe and replace with STORK again for a dairy free alternative :) (sorryyy) 
Mini creme eggs or dairy free buttons! 

  1. Pre heat oven 160C Fan /180C and line a 12 cupcake cases
  2. In a bowl mix together the sugar and butter
  3. Add vanilla extract and one egg at a time and mix
  4.  Slowly sift together the flour and cocoa butter and fold into the mixture
  5. Add the chocolate chips
  6. BAKE! For around 20-25 mins. If you are unsure you can tap lightly on the sponge and see if its springy or looks 'done', or stick a skewer in the middle. If it comes out clean they are ready :) 
Take out and leave to cool.... 

In the mean time
Fondant Filling!
  1. Mix together the butter, syrup and vanilla in a bowl and whisk! I highly suggest an electric mix for this ha
  2. Gradually add the icing sugar
  3. Take about 1/4 of this and in another bowl mix with some yellow food colouring
  4. Add the yellow to the other mixture and use a fork to stir it in, only slightly. 
Once your cakes are cooled, use a cupcake core (or just a knife and cut around) to scoop the centre of the cupcakes
Fill with the fondant!

Use your favourite Butter cream recipe (ideally just some butter and icing sugar, dash of vanilla until it tastes good) and pip a circle ring 

You should ideally have some fondant left, add more yellow to this if needed and use a piping bag to fill the center of the butter cream ring.
Top with a chocolate and voila!! 

Mmmmmm!! Enjoy :) Have a lovely Easter y'all 

Kathryn xx