In Melbourne we love our eggs. We have them poached, fried, sunny side up, scrambled, slightly well done, as omelettes and on rye bread, sour loaf, whole meal. You will definitely find eggs everywhere on the Melbourne brunch circuit. The great Cupcake Jenna has created a brilliant Egg-xemplary way to enjoy eggs…..as cupcakes!
Definitely a very fun and very tasty egg-periment. These were made from our friend Emerald from Homemade cakes by Emerald. An avid baker, food photographer and nurse, she has got a very tasty hobby.
Here’s the ingredients for these wonderful egg-tactic cupcakes
6 Cadburys Creme Eggs (filling scooped out into a bowl and set aside and the shells chopped)
280g plain flour
65g cocoa powder
380g caster sugar
1 tsp bicarbonate of soda
½ tsp of salt
3 large free range eggs
1 cup cooled coffee (not hot!)
1 cup buttermilk
210ml vegetable oil
24 mini Cadbury’s Creme Eggs frozen!
For the Marshmallowy Meringue Icing –
2 egg white
175g caster sugar
115g Golden Syrup/corn syrup
2 tbsp water
1/4 tsp cream of tartar
1 tsp vanilla extract
You can follow the recipe here on Jemma’s YouTube channel.
Try them out and make your own cheeky breakfast. Perhaps with a side of paper mushrooms, toast, or spinach?
Emerald actually made these cupcakes and helped with the styling while I took the photos. As much as we (twins collectively) love creating things together, it’s even more egg-cellent when we can create with friends! Thanks to AGDA first five out (read our recap from the event here) we’ve met some really awesome people who we can’t wait to start cracking collaborations with!
P.s hope you enjoyed my very bad puns, hehe