Cadbury Creme Stuffed Vanilla Cupcakes
3/4 cup + 1/8 cup plain cake Flour
1/2 cup + 1/8 cup unbleached Plain Flour
1 cup Sugar
1/2 teaspoon Baking Powder
1/3 teaspoon Salt
110 gram unsalted Butter , cut into 2.5cm cubes
2 large Egg(s)
1/2 cup whole Milk
1/2 tsp Vanilla Extract
12 large Cadbury Creme Egg (left in the freezer overnight)
Ingredients for whipped ganache :
1/2 cup Heavy Cream
125 gram bittersweet Chocolate (finely chopped)
Preheat oven to 165 degrees Celcius and line your pan with papers.
In a large bowl combine flours, sugar, baking powder and salt. Mix with a
wooden spoon until well combined. Add butter and mix until just coated with
flour.
Whisk together eggs, milk & vanilla. Using a hand mixer on the very lowest
speed add wet ingredients in 3 parts, scraping down the sides of the bowl
after each addition. Do not over-beat your ingredients
Fill your papers with a thin layer of batter and lay eggs on top. Then fill
papers about 3/4 of the way up.
(I only now realised if you use all large sized creme eggs you will have
enough batter left over for 1 or 2 plain vanilla cupcakes)
Bake for about 20 minutes, rotating halfway through. Remove from oven and
cool on a wire rack.
Whipped Ganache
Bring cream to a simmer in a saucepan and remove from heat. Whisk in
chocolate until smooth and transfer to a bowl. Chill, covered, stirring
occasionally.
Remove from fridge and beat using a hand held mixer until fluffy. Top
cupcakes.