Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.
Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes - Inside Out Deviled Eggs
Wednesday - Entrée Entries – Scotch Eggs
Thursday – Global Ovals – Bauernsalat
Friday - Tour d’ America - Pittsburgh Maurice Salad
We start this week through a journey of 3 blogs… When I saw a post on Bake Me Away! describing her struggles to create a deviled egg twist on a Cadbury Crème Egg Cupcake that was based on a review of an Irish cup cake shop on Cupcakes take the Cake I thought… hmmm… creating a frosting filling isn’t that hard.
She had limited the amount of powdered sugar based on the taste and the structure suffered… my solution was simple… add more powdered sugar until the texture matched a butter cream and all would be well. I offer my attempt as a starting place for anyone else looking for a quirky way to cut the sweetness and spark some conversation around these seasonal treats. Once I tried starting to get the filling to not run I worked in my refrigerator. The tray never left the fridge, but the filling would not set.
Pick your favorite nut and chili combination. The original called for peanuts and cayenne, but I chose pecans and chipotle. Use any style of food coloring that you have on hand. I use Wilton’s coloring dye that may look orange but comes through as bright yellow.
Filling… Take One
Starting with commercially prepared cream cheese frosting may have solved part of the settling issues.
Waiting 24 hours between filling the bottom and adding the top layer of cream may have helped… leaving the tray open in the refrigerator overnight helped some, but stopping that early slide may require starting with a thick paste.