Tag Archives: Easter

Mini creme egg mini cupcakes

It’s that time of year when I start to bake with creme eggs. Over the last couple of years I’ve made cupcakes, brownies and shortbread so I wasn’t too sure what to do this time.

I experimented making creme egg doughnuts, using custard and cream to make the white and the yellow of the egg. Not having the right equipment to make fried doughnuts meant I couldn’t make it work well enough — I’ll get a recipe sorted next time though.

I did like the idea of using custard and cream though, it has the right egg colours but it’s a slightly different take on egg whites and yolk. I then used them in the safe territory of a cupcake and made mini creme egg cupcakes.

Mini creme egg cupcakes

You will need a mini muffin tray, but if not then you can just double the mixture and make normal sized cupcakes.


For the cake

110g of butter
150g of sugar
1 egg
250g of self raising flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
250ml of milk
30g of cocoa powder

For the custard

Half a pint of milk
2 egg yolks
2 tablespoons of sugar
1 teaspoon of vanilla extract
1 tablespoon of cornstarch

And 250ml of whipping cream and a packet of mini creme eggs.

Begin by making the custard as this will then have time to cool and set while the cakes are baking. Start by pouring the milk into a saucepan and put on a gentle heat. In a bowl beat together the egg yolks (keep the separated egg white for something else such as meringues) with the sugar, vanilla extract and cornstarch.

When the milk is warm pour it slowly into the egg yolk and sugar mix, stirring gently. Then when they are mixed together pour it all back into the saucepan and put back on the heat. Then stir the custard until it thickens. It should take about 10 to 15 minutes. The test is to see if the custard sticks on the back of a wooden spoon. If it runs straight off it needs a bit more time.

Then pour into a clean bowl and cover with cling film. Actually push the cling film onto the top of the custard, this prevents a film from developing on the custard as it cools. Pop it in the fridge to cool and set.

Next, make the cake. Beat the sugar and butter together. When it’s creamy add the egg to the mix. Then the flour, baking powder and milk. Finish with the flavourings, the vanilla extract and the cocoa powder. They are only little cakes but I think it works to have them very chocolatey tasting in the spirit of Easter.

Spoon the mix into mini cupcake cases, you don’t need much before it spills over the tiny cases when cooking. Then put in the oven at 180 degrees celsius for about fifteen minutes. Keep an eye on them because they’re small. When they’ve finished baking take them out the oven and allow them to cool.

Now whip the cream, it needs to be stiff enough to hold it’s shape when piped on the top of the cakes.

Make a hole in the middle of your cool cupcakes and fill it with your cold custard. A couple of teaspoons should be enough and noticeable. Then put the whipped cream in a piping bag and squidge it on top of your cake, covering the hole and custard. Do this on all of your cakes.

To finish unwrap your mini creme eggs and put on top of your miniature cakes.

Mini creme egg cupcakes for Easter

The cakes are just an assembly job really, the custard is a bit complicated but actually quite fun to make once you’re used to it.

If you fancy trying out one of my other creme egg recipes you can find them here. Here’s brownies, millionaire’s shortbread and whole creme egg cupcakes.

Happy Easter!

Creme egg millionaire’s shortbread

It has become tradition that at Easter I bake something creme egg related. Previously I’ve made cupcakes and brownies and this year I have created creme egg millionaire’s shortbread. These sweet bites have a homemade creme egg filling, instead of caramel, and a chocolate topping covered with mini creme eggs.

These biscuits aren’t too complicated to make but they need to be made in stages so will take a while to make. This is mostly waiting for the fillings to cool and set so it looks more impressive before you eat it. It’s also incredibly decadent but creme eggs are only around for a few weeks a year.

creme egg shortbread first


This amount of mixture will make roughly 20 biscuits and I was using a 30 cm by 25cm tray.

For the shortbread you will need:
250g of butter
50g of sugar
250g of plain flour
125g of cornflour

To make the creme egg filling:
2 tablespoons of butter
190g of icing sugar
60ml of golden syrup
A tablespoon of milk (if needed)
Half a teaspoon of vanilla essence
A pinch of salt
A few drops of yellow food colouring

For the chocolate topping:
200g of milk chocolate
Some creme eggs to decorate — the mini ones are best


Start off by making shortbread, this is the base for the biscuit and is the only bit of baking that needs to be done. You can use a food processor for this bit, it won’t be as messy and quicker than doing it by hand.

First crumb the flour and the butter until you get something that looks like breadcrumbs. Then mix in the sugar and the cornflour until it all comes together in a ball of dough.

shortbread Now you need to wrap the dough in clingfilm and leave in the fridge for about half an hour. This will allow the dough to firm up a bit and become easier to mold and shape.

After it has chilled remove from the fridge and place in a lined tray. Pat the dough down until the bottom of the tray is completely covered and it looks roughly equal. Pierce the dough with a fork to stop the shortbread from rising. Put in the oven for 30-40 minutes at 170C until the shortbread is golden.

Leave the shortbread to cool while making the creme egg filling. It is tempting to buy a lot of creme eggs and just spoon out the filling but it is easier to make your own. Beat together butter and icing sugar until you have butter icing. Next add the golden syrup, vanilla and a pinch of salt and mix. If you think at this point you need it to be liquid like add a tablespoon of milk.

Pour three quarters of the creme egg filling over the cooled shortbread. Put this in the fridge and allow the filling to set. Meanwhile put a few drops of yellow food colouring in the remaining creme egg filling. This will make it look more like the filling of a creme egg.

creme egg fillingWhen the white filling has set remove from the fridge and pour over the yellow part of the creme egg filling. Try and marble it so it looks more like eggs. Then leave the completed filling to set in the fridge for a couple of hours. If it isn’t setting quickly put it in the freezer for half an hour.

The final layer of the millionaire’s shortbread is the chocolate. Melt the chocolate and leave it to cool, it still needs to be melted but if it is very hot it could melt the creme egg layer. Pour the chocolate and spread to cover the top. Then take some mini creme eggs, unwrap them and break them up. Decorate the top layer of chocolate with the eggs and leave in the fridge to set.

creme egg shortbread

And here’s the finished shortbread.

creme egg millionaires shortbread

Chop the shortbread into about 20 squares and enjoy it sometime over the Easter break. If you do try it let me know you think. Or if you fancy trying something else creme egg related have a read of my cupcake and brownie recipes below.

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Creme egg brownies

Creme egg brownies | Photo: Charlotte ReidThe latest episode of Food for Thought ended up a bit of a mixed bag. I was hoping to interview a local tea room but I was leaving it a bit late.

I record the show on a Tuesday evening and had arranged the interview on a Tuesday afternoon. Unfortunately it didn’t work out as when I arrived my interviewee was ill and at home. Hopefully we’ll be able to rearrange the interview soon. As a result the show ended up being a bit rushed. Luckily I have lots of interviews which I like to reuse every now and again.

I also realised that it’s almost Easter so I should try making something. There are recipes for creme egg brownies on Facebook and thought I should give it a go. So the brownies get reviewed on the show too.

You can listen here:

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Easter hasn’t arrived until you have had a creme egg. There may be bigger eggs or better chocolate but nothing compares to the childlike wonder of a creme egg. There’s something very Heston Blumenthal about them.

I, perhaps foolishly, decided that they could be made better with cake. I admit this recipe is not mine, I found one on the internet here and then tweaked it according to what I like.

If you would like to try them out I made a video recipe guide. And if you do try them out then let me know how they went.