I had this great plan...I absolutely love a Cadbury cream egg (or two) around Easter time, so I thought how great to make a Cadbury cream filled cupcake? Not too difficult, I found a recipe online to make "homemade Cadbury cream eggs". I used the for the filling (sans chocolate) and then made a basic chocolate cupcake recipe for the and although the frosting a difficult decision, ended up using a Swiss meringue buttercream (big surprise right). So there you have it for the components and now for the technique.
First off, make your cupcakes. I used a chocolate sour cream cupcake recipe which matched the texture of the cream pretty well. It is a bit more of a dense cake but not too rich so it isn't too overpowering. You could of course use a box devils food or even a German chocolate cake mix that would do just fine. As these are baking/cooling, go ahead and make your cream. Allow to sit in the fridge to set, I did not allow to set for 2-3 hrs as the recipe suggests, I allowed maybe half an hour. Once the cream is set, take a small amount of the white cream with a small amount of the orange cream and roll into a small ball. When the cupcakes are cooled, cut a circle out of the center, place your ball of cream in the hole, and then push the cake circle top back into the hole it was removed from. There you go, now they are ready for the final addition of frosting.
So once the frosting was complete, I piped it atop each cupcake and finished the off with 3 mini Robin Egg Whoppers. YUMMY!!! These little cupcake pack a punch, let me tell you! They are rich and delish and I bet you cannot eat more than one. Give them a try, they are mighty good! Happy baking...happier eating!
ooooeey, gooooeey, yummy!