My absolute favourite thing about Easter is the abundance of chocolate.
I REALLY hope you’re in agreement, otherwise, we simply cannot be friends.
Did you know chocolate is actually a salad? Yup, you heard it here first!
Chocolate comes from cocoa, which is a tree. That makes it a plant. Hail salad!
I knew this guy at work, before he deserted us for another job, and he would have a large chocolate milk and a chocolate bar for lunch, nearly every day. I would try to disguise my drool as I ate my healthy vegetables (the non-cocoa ones). And the guy was skinny as a rake, probably because of all the running around he did at work. Yup.. jealous!
But today, choco-holic friends, I bring you instructions for making these phen-OM-inal cupcakes, complete with a mini-Cadbury Creme egg on top.
Start off with chocolate cake mix (duh, of course) of your choice. Most cake mixes make 24 cupcakes, so that means 18 for you, and maybe 6 for the kids, if they don’t sniff them out before you can hide them, but good luck, because if they are anything at all like my own kids, they are like BLOODHOUNDS when the oven goes on.
So bake and cool your cupcakes, and whip up this amazing batch of buttercream icing:
1 cup white vegetable shortening (do NOT use lard or golden shortening!!!)
1 tbsp. meringue powder (Bulk Barn carries this, or a health food store)
1 tsp. vanilla (I advise you to use the clear vanilla, otherwise it won’t be white)
4 cups icing/confectioner’s sugar
2-3 tbsp. water (start with two, but add until you like the consistency, it should be firm but not stiff, and not all brands of icing sugar are the same – with tonight’s batch, I had to use 5 tbsps. water)
I beat the shortening first, adding the vanilla, and meringue powder. Then I gradually add the sugar, incorporating it fully before adding more. Make sure to stir it up from the bottom, otherwise you will have unblended shortening.
Use a large round tip (Wilton 2D) and a large icing bag, plastic or reuseable, doesn’t matter.
You can work in batches of two if you find it easier to handle the icing bag this way. I won’t judge you. Promise. (I do that myself!)
Fill the large icing bag about half full with plain white icing, and you want to pipe a somewhat fat circle around the top outside of the cupcakes, leaving the center bare. Repeat with all of the cupcakes that you haven’t eaten so far. Good job!
So now you should have some icing left, and bare centers on all of your cupcakes.
Squeeze all of the icing out into a small bowl and add some yellow food colouring to it. Start with tiny additions if you are using Wilton gel colours. You can always add more, you can’t take it away. Add a touch of orange if you want it to look like authentic Cadbury filling. Blend well with a flexible spatula. You don’t want any streaks.
Using the same tip (just clean it under some hot soapy water before reusing), and a fresh icing bag, fill with the yellow. You will be holding the bag vertically over the cupcake at a 90 degree angle, piping it VERY close to the actual cupcake, to make it smooth as you pipe in a circular motion.
Pipe the centers with yellow to fill. If there are a few gaps, no problem. Using a butter knife or icing spatula later can smooth it out.
So, what you have now may, or may not, resemble a fried egg on top of a cupcake. Neat huh? You still have a couple of cupcakes left at this point?
Time for the Pièce De Résistance… the Cadbury Creme eggs.
You COULD, hypothetically, have a child unwrap them for you so you don’t have to waste time on such menial tasks, but then they will want to EAT some, and we’re not sure about our feelings on that, are we? Or, if the bloodhounds haven’t sniffed you out by this time, they will catch on when you ask for help, and demand some sort of reimbursement for their time!
Nope. Better to just do it yourself.
Place the unwrapped eggs on top, and it’s COME TO MAMA time!
I hope you all have a wonderful Easter, no matter how you celebrate it!