I'd never watched Chicken Little before, because, frankly, it looked like poo. Anyway, that meant that I had no idea of what to do for a cake, so eventually I decided to work on the chicken/egg link. I'd originally decided to make a yummy egg custard tart, like this, but then I came across these Creme Egg Cupcakes, which looked and sounded amazing.
And so I had a dilemma.
I figured both were equally related to Chicken Little (working with the whole chicken/egg thing) but I really couldn't decide. I love egg custard tarts, and it would be interesting to make one, but the cupcakes have creme egg filling frosting on them. Alex suggested the custard tart, as I make cupcakes often and so that would bring a bit of variety to the mix... but the cupcakes have creme egg filling frosting on them.
Anyway, long story short I put it to the vote and the Creme Egg cupcakes won... mmm mmmm mmmm!
Prep time: 20 mins (plus around an hour for preparing the creme eggs!)
Cook time: 18 minutes
Makes 12 Cupcakes
For the cakes:
65g Cocoa powder
100g plain flour
pinch of salt
1 tsp bicarbonate of soda
1 tsp baking powder
60 ml water
150g granulated sugar
1 medium egg
For the Creme Egg frosting:
10 creme eggs
500g icing sugar
splash of milk
Tip: putting the creme eggs into the freezer an hour before use makes them much easier to handle!
- Preheat the oven to gas mark 5 and line a bun tray with cupcake cases.
- Sift the cocoa powder, flour, salt, bicarbonate of soda and baking powder together into a bowl and put to one side. In a second bowl or jug, mix together the water and milk.
- Beat together the butter and sugar until fluffy, then add the egg and beat until combined.
- Stir half of the dry ingredients mixture into the butter and sugar, then add the milk and water, followed by the remaining dry ingredients, beating until combined between each addition.
- Spoon 2tsps of the mixture into each cupcake case and bake for 15-20mins until firm and spongy. Remove from the oven and allow to rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- Whilst the cakes are cooling, prepare the frosting. Carefully halve the creme eggs and scoop out the centres. Put the creme egg halves and the creme egg filling to one side. Beat the butter with an electric mixer until soft, then add the icing sugar gradually whilst continuously beating. One a smooth, silky consistency is reached, beat in the creme egg filling, adding a splash of milk to the mixture if it needs to be thinned. Put half of the mixture down one side of a piping bag, and colour the other half of the icing orange before place down the other side of the piping bag.
- Once the cakes have cooled pipe a swirl of frosting onto them, and then place one of the creme egg shell halves on the top.
- Stuff one in your mouth and smile!
Next time we're watching The Wild, and I'll be making animal crackers.