lemon cadbury cream egg cupcakes

cupcake & standI wish I could take credit for thinking up this combination.

But I can’t.

I don’t think I would ever think to stuff a cadbury cream egg into a cupcake. And then top the cupcake with frosting.

Nope. I’d never think that up myself.

Thank goodness for Pinterest and all the lovely things I find on there.

That’s where I found this.the inspiration

Are you as excited as I am????

I basically clicked my way to this blog and decided … yep. I’m gonna make these. Only I’m gonna change things up a little.

I don’t know about you … but although I do love me a cadbury cream egg … I do find them pretty rich and decadent … so maybe rather than stuff one into a chocolate cupcake … perhaps a lemon cupcake would be better?

The tartness of the lemon vs. the insane richness of the chocolate egg.


Then top it all with cream cheese frosting?!

Absolute winner.

When testing this recipe out over the weekend, I opted to make both large and mini cupcakes. Let me just say … I’ve decided that I prefer the mini cupcakes.

Here’s why:

1. Adding a regular sized cadbury cream egg to a large cupcake results in a HEAVY cupcake. Like really heavy.

2. No questions asked – this is one rich dessert. You need to commit if you’re going to eat a large one.

3. It can get expensive to use the large eggs! Mini eggs come in a large bag. More value for your buck (trust me on this one).

4. Honestly … this cupcake is proof that two-bites are just enough. Actually not just enough … two-bites are utter perfection. A little lemon, a little chocolate, a touch of cream … it’s a bite of happiness.

This is the kind of thing you should TOTALLY make for your Easter festivities!mini lemon cadbury cream egg cupcakes frosted

Think of it … not only do they make a perfectly delightful addition to the end of your meal … BUT you could also be really sneaky and use them in an Easter-egg hunt! Can’t you picture a bunch of kids trying to find their chocolate eggs … and spotting little cupcakes instead????

Have I convinced you to give this a try?

If the lemon and chocolate cream egg combo haven’t already sold you on this recipe … I’ll give you another couple of good reasons to make these:

1. They will impress the heck out of everyone. Seriously … annoying relative? Impressed! Little kids? Impressed. They’ll take a bit, then look in the centre and just rave about how “awesome” and “cool” it is. (I tested these out at my book club … so I’m speaking from experience).

2. My lemon cupcake recipe can get you 2 dozen mini cupcakes (or 1 dozen large cupcakes + 6 mini cupcakes). A bag of mini cadbury cream eggs makes 3 1/2 dozen mini cupcakes. Bang for your buck AND time.

3. These are DEAD EASY to make. I swear! Super simple.

Whip up a batch of your favourite lemon cupcake batter, unwrap 2 dozen mini-cadbury eggs, top with more batter … then bake at 350 F for 15 minutes.

I told you. Dead. Easy.

This is my favourite lemon cupcake recipe – my basic “go-to” whenever I need to whip up a batch of lemon goodness.

lemon cupcakes


140 g (½ c. + 2 tbsp) sugar

40 g (2 ½ tbsp) butter, room temperature

120 g (¾ c. + 1 tbsp) flour

1 ½ tsp baking powder

¼ tsp salt

1 egg

zest of 1 lemon

juice of ½ lemon

120 ml buttermilk

24 x mini cadbury cream eggs

batch of cream cheese frosting

Heat your oven to 350 F. Line 2 trays of mini cupcakes with liners (for a total of 24). Set aside.

Combine the lemon juice, egg and buttermilk into a measuring cup. Set aside.

In the bowl of your stand-mixer, beat together the sugar, lemon zest, and butter. This batter is going to feel completely wrong. You’re going to feel like there isn’t enough butter to sugar ratio. Don’t worry. It’ll be fine.

Add the flour, baking powder and salt to the sugar/butter mixture. Again … this is going against almost all cake / cupcake recipes I tend to share with you … trust me. Continue to beat the mixture at low speed for a minute. You’ll notice that the batter looks a little like sand.

That’s when you want to add the buttermilk / egg / lemon juice mixture.

Beat on low speed, and then, increase the speed to medium. The batter will come together and get airy and creamy. It shouldn’t take you more than a minute or so.

Done.stuffing the cupcakes - pre baking

Now for the fun part!

Spoon 1 teaspoon worth of batter into each cupcake liner.

Top with mini cadbury cream eggs.

Spoon another teaspoon of batter on-top of each cream egg. You might have to smooth the batter a little to ensure that the egg is covered.

Bake for 15 minutes.

Remove from the oven; gently lift each baked cupcake out of the pan: the cream egg centre will feel really soft – so be careful. Cool on a wire rack.frosting the cupcakes

While the cupcakes cool, make a batch of your favourite cream cheese frosting. Frosting is something I have a hard time giving an exact recipe for … my goal is always to make it smooth and creamy; not too buttery, not tasting too much of powdered sugar … with just the perfect hint of vanilla. I really play the chemist when making my frosting; trial and error. If I want it thinner, I’ll add a tablespoon or two of heavy cream. The advice I will give when making cream cheese frosting is always to start with creaming the butter and powdered sugar together. Once combined, add your cold cream cheese to the mix. Increase the speed to break the cream cheese up and incorporate into the frosting. Salt and vanilla is always a good thing … taste test while you work and you’ll totally end up with some great frosting. Or be wild … swap in lemon juice instead of the vanilla. Double wham of lemon for your mouth!

Top each cupcake with the cream cheese frosting … et voilà! Done.

Oh! And another bonus to these cupcakes: it’s actually better to make them in advance so that they can cool completely. The cream egg melts and then reshapes; hence why my picture doesn’t look quite as cool as the pinterest inspiration … I just couldn’t wait to cut in and see the finished product!


mini pumpkin donuts

pumpkin donuts
Are you a little baked out after all that Holiday baking?

I hate to admit it … but I am baked out.

December was spent in the kitchen whipping up eggnog eclairs (numerous batches … a very popular treat), monkey bread, coconut-pecan sticky buns, coconut-date sticky buns, double chocolate gingerbread cookies, sweet & salty brownies, cranberry bliss bars, toffee coconut oreo squares, lemon tarts, chocolate-cranberry tarts, apple chocolate chip spice cake, chocolate ganache cheesecakes, double chocolate pecan tarts, cupcakes (so many cupcakes) … and these.


Pumpkin donuts.

Ridiculously delicious.  These donuts quickly found a place in my stomach.  And my heart.

I found the original inspiration (and recipe) for this on pinterest.  It was the kind of picture that made me go … “yeah … I need to try this”; and then when I clicked on the blog, blueeyedbakers, I was hooked.

It’s a winner of a recipe.

Plus … they are dead easy to make.  The only caveat is that you need a mini donut baking pan.

I know … yet another thing to add to your kitchen.  But believe me … once you make these donuts and try them … you’ll be hooked.  And just like me … you’ll end up making a batch of these every week.  For a month.

And again  … even when you’re all baked out.

Because they’re that good.

spices 6

mini pumpkin spiced donuts

1 3/4 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 c. vegetable oil
1/2 c. brown sugar
1 egg
1 1/2 tsp vanilla
3/4 c. canned pumpkin
1/2 c. buttermilk

Heat your oven to 350 F.  Spray your mini donut pan with non-stick spay.  Set aside.


In the bowl of your stand-mixer, using the paddle attachment, beat together the oil, brown sugar, egg, vanilla, canned pumpkin and buttermilk together.  This shouldn’t take too long – you want everything to be nicely mixed together.

Meanwhile, in a medium bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves together.

Turn off the stand-mixer, pour in the dry ingredients, and then beat together on the lowest speed.  You want the flour to be incorporated, but you don’t want to over-mix the batter (it’s considered a cake batter, so treat it the same when mixing).
piping the dough 2

Grab a piping bag (no tip required) and fill it with the batter; then pipe each donut round with the batter.

I only have one donut pan, so I filled the twelve holes and placed the pan in the oven.  Bake for 8 minutes.  The donuts are ready when you press against them and they spring back.

baked donuts cooling 2

Remove from the oven, and turn them out immediately onto a wire rack.  That’s when I toss my donut pan into the freezer.  I want to cool it down quickly so that I can bake off the rest of the donuts.  I tend to get 18 donuts out of the batter.  18 perfect little bites of joy.

But the work doesn’t end here.


Now we make them extra-delicious.

Melted butter + cinnamon sugar = delectable donuts.

cinnamon-sugar coating:


1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon

In a small bowl, mix together the sugar and cinnamon.

Meanwhile, melt the butter in a small saucepan.

Once the butter has melted, take your mini donuts and lightly dunk them in the melted butter, pull them out, shake them a little (get rid of the excess butter), and then put them in your cinnamon-sugar bowl.

In order to not get clumpy sugar, take a large spoon, and spoon the sugar over your donut.  Make sure you spoon over the entire thing.  Take the donut out and place it to cool completely on your wire-rack.
side view sugared donuts

Or eat one immediately.  That’s what I do.

If I still haven’t been able to convince you to give this recipe a chance … here are another couple of reasons:

1.  Since you bake them, rather than fry them, you kitchen smells delightfully like pumpkin and spices, rather than hot oil!

2.  They taste just as good the following day.  Kept in an airtight container at room temperature, you’ll not only have an afternoon treat today … but tomorrow … and the day after.

3.  Baked’s pumpkin chocolate-chip loaf is the most popular recipe on my blog.  So if you’re already using a can of pumpkin purée for the loaf … you might as well make a batch of these donuts as well.  Think about it … you’ll get a double bang for your buck when you buy pumpkin purée.

Are you sold yet?

I thought so!

apple – carrot – chocolate chip bundt cake


bakers note: I could actually re-name this cake the olivier dumas cake … he’s requested, and I’ve made it for him, 5 times in 4 weeks.  That’s right.  Twice in one week.  Talk about loving a cake!

There is nothing fancy about this cake.

Nope.  Nothing fancy at all.

But sometimes … you don’t need fancy.  You just want tasty.  And this cake sure is tasty. 

Frankly … this cake is deliciously moist and ridiculously addictive (see bakers note above).

Apple – carrot – chocolate chip bundt cake is absolutely fabulous.  And you should make it immediately.

The idea came from combining three of my favourite things: carrots, apples and chocolate chips.  I love a good carrot cake, and I’m pretty addicted to my friend Robin’s mother’s apple chocolate chip spice cake… it was time to combine both and make this.

I am brilliant.

Oh … and because it’s a bundt cake and not a layer cake … no frosting necessary.  All the *hard work* is done before you pop the cake pan into the oven.  All that’s left is for you to sit back, relax, allow the smell of freshly baked cake to permeate throughout your home … and then pull it out.

I promise you won’t regret adding this to your list of desserts … or breakfast foods … it goes well, as either, or.

If you really don’t like that it’s not *dressed up* … you can dust it with a little icing sugar.  But honestly … I just leave it.  This cake can stand up on its own.  It’s that good. 

apple – carrot – chocolate chip bundt cake


1 ½ c. packed dark brown sugar

1 ¼ c. sunflower oil

1 tsp vanilla

3 eggs

2 1/3 c. flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

1/2 tsp allspice

1/2 tsp cloves

½ tsp salt

10 oz (about 3 large) carrots, peeled and grated

5 – 6 oz (about 2 large) apples, peeled and grated

2/3 c. chocolate chips


This is the part I always do first … grate the carrots and then the apples.  You can see from the recipe above that when you combine both ingredients, it’ll feel like you’re adding way too much … but you’re not.  You almost want the batter to be completely *overwhelmed* by these ingredients.  That’s the secret to baking the most perfectly moist bundt cake.



Heat your oven to 350 F.  Spray your bundt pan with non-stick spray and set aside.

In the bowl of your stand-mixer, combine the brown sugar, oil and vanilla.  Using your paddle attachment, beat the ingredients at medium speed for about 3 minutes.  You want it to get mixed really well.  Scrape the sides and bottom of the bowl.

Add the eggs, one at a time, then continue to beat at medium speed for a further 5 minutes. You’re batter will be quite fluffy.  Fluffy batter is a good thing.

Meanwhile, combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice and salt together in a bowl.

Turn off the mixer, scrape the sides with a spatula; then pour all the dry ingredients into the wet batter.  Mix at a low-speed (I keep my mixer at *stir*).  The flour will get incorporated.  This shouldn’t take more than a minute (at most).  Make sure to scrape the sides of the bowl with a spatula.  Then add the grated carrots and grated apples.  Stir (I use my mixer for this part too).  Finally … toss in the chocolate chips and stir.



Bake the cake for 50 minutes.  I usually check it at 40 minutes … and then stick it back in for another 10 minutes. 

Perfection every single time.

Allow to cool on a wire rack.  Then turn it out and serve on a pretty plate.


If you’re a member of my family … you definitely can’t eat just one slice …