Jazz up the Creme Egg!By Sj.Cliff
Bored of plain old Crème Eggs? Well here are a few simple recipes to turn those Easter treats into something a little more special…
Mini Crème Egg Cheesecakes!
You will need…
6-7 digestive biscuits
1 tablespoon butter or spread
125g light cream cheese (1/2 pack)
50g Greek yoghurt
15g sugar or sweetener equivalent
1 pack mini Cadbury crème eggs
- Crush the biscuits or place in a blender, and mix with melted butter.
- Place about 3/4 teaspoon full into the holes of a mini cupcake/petit fours tin, and press down firmly with your fingers. Grease the top part of the tins (I use a quick spritz of cake release spray). Set aside in the fridge if the tin will fit, or in a cool place if not.
- Beat together the cream cheese, yoghurt and sugar, before folding in the sugar.
- Spoon approximately 2 dessert spoons of the mixture on top of each biscuit base, until nearly full
- Slice the mini crème eggs in half (this is easier to do if they’ve been in the fridge first), and gently place one into the top of each cheesecake.
- Bake at 180 degrees for 12 – 15 minutes, until the cheesecake batter can be lightly pressed without sticking to your fingers, and the edges are starting to colour.
- Leave to cool in the tin, before carefully removing with the point of a sharp knife.
Look at that crème egg goo!
Cadbury Egg Stuffed Cupcakes
You will need...
12 Cadbury Eggs
4oz (125g) butter
4oz (125g) caster sugar
3oz (100g) self raising flour
1oz (25g) cocoa
2 medium eggs (beaten)
1tsp vanilla extract
1 tablespoon milk
Buttercream Topping/ Frosting (optional):
5oz (125g) unsalted butter
10oz (250g) icing sugar
- Pre-heat the oven to 160° C fan , 180°C , 350°F/ gas mark 4.
- Put 12 muffin cases into a muffin/ bun tray
- Cream together the butter and sugar using a wooden spoon or an electric mixer (this should only take like 3 minutes using an electric hand mixer)
- Gradually add the eggs, about a tablespoon at a time and beat after each addition
- Mix in the vanilla extract. Using a large metal sieve sift the flour/ cocoa into the bowl and fold it together.
- Add the milk and mix gently. Then pop into cases.
- Place a crème egg (unwrapped obviously) into the centre of each.
- Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised
- Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.
Then all you need to do is decorate!
(Our personal favourite) Cookie Cup Eggs
You will need...
Chocolate chip cookie dough (make it yourself, or just buy a tube)
6 crème eggs
- Prepare your favorite chocolate chip cookie dough.
- Spray a muffin pan with nonstick spray and add about 3 Tablespoons of dough to each muffin well.
- Bake for 10-13 minutes until slightly golden and then pop in half a crème egg. Bake for a further couple of minutes until melted and then remove from the oven.
- Let the cups cool 15 minutes in the pan.
- While the cookies are warm but firm use the tips of your fingers to gently twist the cookie cups up and out of the pan. Let cool completely.