Happy April Fools Day! I wish I had some sort of awesome April Fools Joke for you, instead, I just have cupcakes. You’re welcome. Seriously though, I am really excited for April. Over the next few weeks, I will be attending a baking event hosted by King Arthur Flour, attending a blogging conference in Southern California and my MOMMY is coming to visit. Yeah! We also have a wedding on Easter Sunday (fact). The countdown is on till my Trip to Miami for BlogHer Food and my exercise is in full force. I have a goal to lose 5 lbs by May 1st. I think this is going to be a huge challenge for me, so we will see how it goes!
You guys had to know it was coming, right? I am going a little Cadbury crazy. First with the Cadbury Stuffed Brookies and then the Cadbury Ganache Cookie Cups. Well, this time I am going all out with Cadbury Crème Egg Frosting. This is a vanilla frosting is with a hint of sweet chocolate. There is no part of the egg that goes to waste here, the whole dang egg goes in the mixing bowl. That’s just the way I like it.
When frosting these cupcakes, use an open tip, nothing closed. Otherwise, the chunks of chocolate will get caught in the piping tip. Ergo, you will end up so annoyed that you want to throw the piping bag against the wall. I mean, I can’t say from experience; I’m just guessing.
For this recipe, I used the regular sized Cadbury Crème Eggs. Don’t forget to remove every last bit of those sticky wrappers. I just don’t know what I am going to do once Easter is over and I can’t eat these anymore. Is anyone with me? I tested these on some unsuspecting coworkers and they totally got a thumbs up.
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- 3 sticks Unsalted butter (1½ C)
- 4 C Powdered sugar
- 1 tsp Pure Vanilla Extract
- 1-2 tbsp Heavy whipping cream
- 10 Large Cadbury Crème Eggs
- Remove butter from refrigerator and cut into 1” thick squares. Combine all butter in your stand mixer and mix on medium speed until butter is soft and smooth. Scrape the bowl occasionally.
- Add powdered sugar one cup at a time, continue to mix on medium speed. Frosting will become very thick once the fourth cup has been added.
- While mixing, add vanilla extract and one tablespoon of heavy cream. Reserve the other tablespoon for if frosting is thicker than desired consistency.
- Remove Cadbury Eggs from the wrapper. Cut in half and add to the frosting one at a time. Increase speed to medium-high and stir until chocolate is broken up into small pieces. Add additional heavy cream if the frosting is still too thick.
Recipes from my friends:
Cadbury Stuffed Cupcakes from Pizzazzerie
Vanilla Bean Cadbury Cupcakes from The Domestic Rebel
Cadbury Creme Egg Cake from Life With the Crust Cut Off
Other recipes from Beyond Frosting