3 Cadbury Crème Egg Recipes You NEED to Try Before Easter

Creme Eggs are the pinocle of Easter chocolate, but they're only going to be around for the next few weeks! Not to worry, we've compiled some of the yummiest recipes for your creme egg stash. Here's some of our favourites...

Scotch Crème Egg

Yep. Some gastronomic genius really did come up with this.

Ingredients

• 20g desiccated coconut

• 100g Madeira cake

• 1 dessert spoon of strawberry jam

• 4 Cadbury Creme Eggs, unwrapped

Method

1. Pop the desiccated coconut into a small roasting tin and toast under the grill until golden brown.

2. Then break up the Madeira cake into crumbs and heat the jam in a small pan until it’s melted.

3. Mix half of the jam into the cake crumbs and blend well together until the cake mixture is pink in colour and smooth in texture.

4. Then divide the cake mixture into four and use your hands to form it around the Cadbury Creme Eggs in a thin layer.

5. Brush the crème egg balls lightly with the remaining jam and then roll the jammy balls in the toasted coconut- it should resemble a scotch egg!

Crème Egg Cupcakes

The humble cupcake, reinvented.

Ingredients

For the cupcakes

• 150g unsalted butter, softened

• 125g self-raising flour

• 25g cocoa powder

• 150g caster sugar

• 3 eggs

• 12 mini Cadbury Creme Eggs (freeze before adding to the batter)

For the frosting

• 150g unsalted butter, softened

• 350g icing sugar

• Yellow food colouring

• 6 Cadbury Creme Eggs, halved

Method

Cupcake method

1. Preheat oven to 180'C

2. In a large bowl, whisk all the ingredients together apart from mini Cadbury Crème Egg until the mixture is creamy

3. Use an ice cream scoop to spoon equal amounts of the mixture into the individual cupcake cases

4. Place a frozen mini Creme Egg into the middle of each cupcake.

5. Bake the cakes for 10-15 minutes until they are golden brown and when you press them they spring back.

6. Leave the cakes to cool

Frosting Method

1. Pop the icing sugar and butter in a bowl, then whisk together until they are well mixed. You can always add a drizzle of hot water to soften the mixture if necessary.

2. Divide the icing between two bowls and in one bowl add a drop of yellow food colouring

3. Mix well and keep adding more drops until you have your desired shade of yellow, we think the brighter the better!

4. Now fill the piping bags with alternate dollops of yellow and white icing- which gives a cool ombre affect.

5. Then get piping!

6. Then finish the top of each cupcake with half a Crème Egg

Crème Egg Tray Bake

The iconic tray bake, gracing an insta-feed near you.

Ingredients

• 185g unsalted butter

• 185g best dark chocolate

• 85g plain flour

• 40g cocoa powder

• 3 large eggs

• 275g golden caster sugar

• 6 Cadbury’s Crème Eggs, cut in half

Method

1. Grease your baking tin.

2. Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.

3. Break 3 large eggs into a large bowl and add 275g of golden caster sugar. Whisk the eggs and sugar until they look white and creamy.

4. Pour the chocolate mixture over the eggy mix, then gently fold them together.

5. Hold a sieve over the blended chocolate mixture and sift in the cocoa and flour. Then gently, fold the mixture again.

6. Pour the mixture into the baking tin and cook for 15 minutes. After this time, take the tray out of the oven and press the Cadbury Crème Egg halves into the mixture, spacing them out so that you have space to slice them later! Then put the tray back in the oven for another 5-10 minutes.

7. Leave to cool before removing from the tin and cutting into slices.

Let us know how your bakes go! Tweet us pictures at forkmylifeldn

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