Cadbury's Creme Eggs are quite possibly the classic Easter treat. Sickly sweet fondant encased in a chocolate shell, delicious! Now you can make your own vegan version, in cup form which means not only are they easier to make and eat, you also don't have to buy or faff around with special equipment!
Creme Egg Cups
Makes 6 large or 12 mini cups
2C vegan chocolate chips
1 1/2C powdered sugar
1tsp vegan butter spread (I used vitalite)
1tsp vanilla extract
3tsp almond or soy milk
1/4-1/2tsp yellow food coloring
Line a muffin tin with six cupcake or muffin cases and melt 1 1/3C chocolate chips in the microwave (this took 2 minutes for me, however different microwaves cooking times may vary) Drop a heaped teaspoon of melted chocolate into each cupcake case and use a spoon to spread the chocolate up the sides of the cupcake case, about two thirds of the way up. Place in the fridge to set for 10 minutes while you make the filling.
Cream together the butter spread, vanilla and 1/2C of the powdered sugar until smooth. Add the milk and mix well. Finally add the rest of the powdered sugar and mix until you have a smooth, thick mixture. Spoon 2 heaped teaspoons of mixture into a small bowl and add the yellow coloring, mixing until the mixture is a nice, bright yellow.
Remove the chocolate cups from the fridge and spoon a generous teaspoon of white fondant into each. Spread the fondant out evenly and then either spoon or pipe a little blob of yellow mixture onto the middle of the white. Return to the fridge for a further 5 minutes, then spoon over the remaining white fondant and smooth the tops evenly. Refrigerate for 10 minutes before melting the remaining chocolate chips and spooning the melted chocolate over the tops of the cups to seal them. Make sure to spread the chocolate all the way to the edges of the cups and to make the tops as smooth as you can.
Return to the fridge until set and then gobble them up!