About this recipe:An Easter cupcake with a surprise egg inside.
275g plain flour
2 1/2 teaspoons baking powder
1 teaspoon salt
150g butter or margarine, softened
225g dark brown soft sugar
150g caster sugar
1 teaspoon vanilla extract
24 mini chocolate eggs, unwrapped
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4. Grease 24 muffin cups, or use paper cases. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, brown sugar and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full, and place a chocolate egg in the centre of each. Top with remaining cake mixture until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.