Cadbury Creme Deviled Eggs
Cadbury Creme Egg halves with gooey fondant centers, yellow vanilla buttercream swirls, and red sprinkles create a sweet, creamy deviled-egg candy.
Ingredients
- 4 Cadbury Creme Eggs, chilled for 1 hour
- 1/2 cup vanilla buttercream, colored yellow with food coloring
- red sprinkles, to garnish
Directions
- Peel the wrapper off your first Cadbury Creme Egg. Take a serious little moment with it and make sure it understands what’s about to happen. With a very sharp knife, carefully cut the egg in half lengthwise, using the seam between the two halves as your guide. It should come apart pretty neatly into two pieces, with a bit of fondant in each side. Keep that fondant right where it is.
- Fit a pastry bag with a star tip, then pipe the yellow buttercream in a spiral over the exposed center of each egg half, right on top of the fondant, until the inside is covered. Plan on using about 1-2 teaspoons of frosting per egg.
- Finish each one with red sprinkles so they have that deviled-egg paprika look. Do the same with the rest of the egg halves.