Drippy Yolk Creme Egg Cupcakes

Follow Jemma inside a little nook of our busy Soho Bakery to make 'Drippy Yolk' Creme Egg cupcakes for Easter. Our classic moist, chocolate, chocolate chip sponge, a creme egg baked in the centre, topped with smooth vanilla swiss meringue butter cream and a 'drippy yolk'. These will be available all week on the counter in store at C&D Soho, along with many other Easter cupcakes and bakes. Check out our instagram MENU highlight on the @crumbsanddoilies instagram for the full selection.

C&D Soho: 1 Kingly Court, Carnaby W1B 5PW

CHOCOLATE CUPCAKES:
140g Plain Flour
185g Caster Sugar
35g Cocoa Powder
1⁄4 tsp Sea Salt
1⁄2 tsp Bicarb
35g Dark Choc Chips (54%)
2 Eggs
125g Cooled Coffee
125g Buttermilk
105g Vegetable Oil

12 Frozen Mini Creme Eggs

BUTTERCREAM:
150g Egg Whites
300g Caster Sugar
360g Soft Unsalted Butter
1⁄4 tsp Sea Salt
1⁄3 tsp Vanilla Extract

GANACHE:
60g White Chocolate Chips
20g Double Cream
Yellow Food Colouring