For those who missed it, yesterday I posted about these cheesecake filled easter eggs from the fabulous baking blog Raspberri Cupcakes. I am not bad at baking - sometimes I'm actually pretty good - but I am forgetful and something will ALWAYS go wrong when I cook. It's the rules.
Despite a few hiccups, these actually turned out really well! Apart from the broken yolks. Hehe.
Tips: make sure the cream cheese is SOFTENED (like the recipe says, duh) because if you use it straight out the fridge like I did then it will turn into a sticky mess that you have to scrape off the beaters. Also, make sure you don't use 85% less fat cream and wonder why it still isn't whipped after ten minutes. I didn't even realise I bought light cream so it was very confusing for me.
Instead of making the passionfruit filling (which seemed like a lot of work and I was running out of time after two trips to the grocery store), I improvised. I used icing sugar, butter, a spoonful of Top n' Fill caramel and yellow food colouring to make my 'yolk'. Usually I would be a bit more creative but we had to go to my parents' house for dinner so I was trying to make it quick. It actually tasted quite good! I was a little wary of the passionfruit filling anyway since in my mind fruit and chocolate shouldn't usually mix.
So mine look nowhere as perfect as the original recipe (as always) but they tasted pretty damn good. I doubled the recipe and it made enough for 23 eggs. And that's with me eating the mixture along the way as well!
Have you baked anything this Easter