Delicious Creme Egg Cupcakes – gluten free. Moist, light and chocolatey, with a hidden mini Creme Egg inside the sponge and vanilla frosting.
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Creme Egg Cupcakes – It’s all about Easter
Gluten free Creme Egg Cupcakes… Everything about them screams ‘Easter’! Chocolate cupcakes, topped with deliciously creamy vanilla butter icing and half a mini Creme Egg with an oozy fondant middle… And as if it’s your own personal egg hunt, squirrelled inside, there’s even a mini Creme Egg baked into the sponge.
Easter cakes don’t get much more Eastery! Okay… I know that Creme Eggs seem to be available all year round these days, but they have certainly become synonymous with the Easter festival. So… these little handfuls of deliciousness are perfect for the occasion… And perfect for little mouths too.
What is a Creme Egg?
Basically a Creme Egg is an egg-shaped chocolate, filled with white and yellow sugary fondant. The fondant is coloured to look like the yolk and white of an egg. The original Cadbury’s Creme Eggs (officially ‘laid’ in 1971) were about the size of a small hen egg. But since they were first introduced to an unsuspecting British public, they have morphed into all manner of shapes and sizes. From mini creme eggs (perfect for Creme Egg Cupcakes), to the Creme Egg ‘Twisted’ bar (which comes both as a single larger bar and a bag of minis) and even a special edition Creme Egg Dairy Milk Chocolate. The eggs come in singles, boxes and tins… mixed into ice cream and ice cream lollies… and as (glutenous) biscuits and cakes. Heck… there’s even a Creme Egg Cookbook!
Of course, standard creme eggs are made with dairy chocolate. But there are a whole array of dairy free and vegan alternatives now springing up around the world. In the UK, the Mummy Meagz Chuckie Eggs (which are about the same size as a standard creme egg) are particularly note-worthy. A blogger friend of mine (Glutarama) even made her own amazing Vegan Supersize Creme Eggs… Although given how sickly the standard ones are, I’m not sure I could manage one as big as hers.
Gluten Free Creme Egg Cupcakes… Perfect for the Easter Fair
But back to these perfect little gluten free Creme Egg Cupcakes. The first time I made them was for the school Easter fair, many years ago. As the parent of a Coeliac child, they were made in the hope that there would be at least one safe offering available for Miss GF and other gluten free children at the school. And of course, it goes without saying that cakes sent into school events were always nut-free too. It can be tough for kids with a food intolerance… They often feel excluded from events, when they can’t enjoy treats with their friends.
As it happened, all the non-GF kids made a bee-line for these beauties however and I have no idea whether the intended recipients got a look-in. Kids and creme eggs eh?!
Can I make Creme Egg Cupcakes dairy free and vegan?
Although safe for gluten-avoiders, making Creme Egg Cupcakes may seem a little unfair for the dairy-intolerant… Creme Eggs by their very milk-chocolatey nature contain milk…
But don’t despair. Although the sponge is reliant on eggs (so unfortunately cannot be made vegan), it can be made dairy free. All it needs is a simple sub of the butter, yoghurt and milk for non-dairy alternatives.
Which only leaves the need to switch out the mini creme eggs. Sub with either dairy free creme eggs (if you are lucky enough to find mini ones), solid tiny DF chocolate eggs or mini truffle eggs. I’m coveting the Rhythm 108 mini vegan Truffle Eggs!
What gluten flour can I use to make this recipe?
Although I used Gluten Free Alchemist white blend A to make these cakes, any good gluten free flour blend should work well. Just be sure to check whether the blend already contains xanthan gum and if it does, leave it out of the recipe.
Why freeze the Creme Eggs to make Creme Egg Cupcakes?
If you get as far as reading the recipe (and I really hope you do, because these cupcakes are super-delicious and definitely worth baking), you’ll find that the Creme Eggs get frozen before the cakes are made. You may be wondering why.
Well… anyone who’s ever baked chocolate will know that it doesn’t take kindly to the heat. When it comes to fondant-filled eggs, the problem is even worse… Either the fondant gets absorbed into the sponge or ends up as a strange crystalised patch somewhere in the middle. And let’s be honest, Creme Egg Cupcakes should have definite creme eggs in them.
The way round this is to freeze the chocolate eggs first. Partly-protected from being surrounded by cake batter, by the time the heat of the oven penetrates through, their extra coldness helps them hold their shape and substance. It’s a technique which can be taken from bake to bake and is well worth keeping up the ‘tips and tricks’ sleeve.
Ready to make Gluten Free Creme Egg Cupcakes?
If you’re ready to make gluten free Creme Egg Cupcakes, grab your mixing bowls and go! Don’t forget to share your photos of how they turned out… You’ll find me on Facebook, Instagram, Pinterest and Twitter. Alternatively, leave a comment or rate the recipe. Hearing from you makes my day
Other Easter cakes you’ll love
Creme Egg Cupcakes – gluten free
- Two 12 hole cupcake tins
- 16 to 18 large cupcake cases
- measuring jug
- oven + hob
- small sharp knife
- piping bag and nozzle – optional
- 16 mini Cadbury’s Creme Eggs approx.
- 230 g gluten free plain flour blend I used GFA mix A – See NOTES
- 1 tsp xanthan gum
- 1 tsp GF baking powder
- 1 tsp bicarbonate of soda
- pinch fine sea salt
- 320 g unsalted butter
- 165 ml/g water
- 25 g cocoa powder
- 265 g golden caster sugar
- 2 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 130 ml plain yoghurt
Butter Icing and Decoration
- 200 g unsalted butter softened
- 400 g icing sugar
- 1 tsp vanilla extract
- milk (approx 1 tbsp if needed to loosen)
- yellow food colouring
- 8 mini creme eggs for decoration
- Unwrap and freeze 16 to 18 mini eggs overnight (this will help them retain their Creme Egg qualities when being baked).
- Prepare your cupcake cases in cupcake trays.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda and salt, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
- Place the butter, water and cocoa powder in either a saucepan and melt over a low heat, stirring, or in a glass bowl and melt in the microwave on 30 second bursts (stirring between each). Ensure all the ingredients are evenly blended.
- Once melted, transfer to a large bowl, add the sugar and whisk for about five minutes until airy and cool.
- Add the eggs one at a time, whisking thoroughly between each.
- Add the yoghurt and whisk again.
- Gently fold in the flour mix with a large spoon until just blended. Be careful not to over-mix.
- Spoon into the cupcake cases (about two-thirds full) and push one of the unwrapped, frozen mini Creme Eggs into the centre of each cake batter.
- Using the back of a knife, gently push a little cake batter over the top to cover the egg.
- Bake for 15 to 20 minutes until the sponge springs back to the touch.
- Remove from the oven and place on a wire rack to cool.
- While the cakes are cooling, make the frosting.
- Beat the butter until soft and then gradually add the icing sugar, vanilla extract and milk (a little at a time) until the desired consistency is reached.
- Divide the frosting into two bowls and add a little yellow food colour to one half to make it egg-yolk yellow.
- Gently swirl the two colours of frosting together so that you get an uneven blend.
- When the cakes are completely cold, pipe or spread the frosting on the top of each one.
- Cut the remaining mini Creme Eggs in half and place on top of the cupcakes to decorate.
- Top with a little grated chocolate (optional)
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten free Creme Egg Cupcakes share with
- Cook Blog Share 2021 – Week 9 with A Strong Coffee
- Fiesta Friday #370 with Angie
- Blogger’s Pit Stop #259
- Full Plate Thursday #526 with Miz Helen’s Country Cottage
- Over The Moon #266 with Eclectic Red Barn and Marilyn’s Treats
- What’s for Dinner #304 with the Lazy Gastronome
Previously shared with – Love Cake with Jibber Jabber.