• 125gms butter, softened
  • 160gms caster sugar
  • 1 egg
  • 1¾ cup SR flour, sifted
  • pinch of salt
  • 1 teaspoon vanilla essence
  • ⅔ cup milk
  • 12 small chocolate easter eggs with filling ( I used Ballantyne Milk Chocolate Strawberry filled mini eggs)
  • Icing sugar
  • 1 tablespoon butter, softened
  • Milk
  • Red food colouring
  • Mini mini Candy Easter Eggs ( or any colourful decoration for the top)


  1. Preheat the oven to 190°C / 170°C fan forced.
  2. Line a 12 hole muffin tin with patty pans.
  3. Cream together the butter and caster sugar in a large mixing bowl.
  4. Add the egg and vanilla essence and mix well.
  5. Sift the SR flour and salt into the wet ingredients and mix gently while adding in the milk and vanilla essence.
  6. Once your cake mixture is combined, fill your patty pans ¾ full. If there is any mixture left over, divide up equally between the patty pans.
  7. Place a chocolate egg, standing up in each mixture and push it a little bit down. The egg needs to be covered with the mixture so you will need to use a spoon and gently lift up the mixture from the sides around the egg and spread on top. It doesn't have to be thick as the egg sinks while the cupcake is baking.
  8. Bake in the oven for 12 to 15 minutes or until the cake tester comes out clean. Insert the cake tester gently into the sides of the cupcake, so you don't pierce the easter egg.
  9. Remove from the oven and allow to cool for 2 minutes before removing from the muffin tray.
  10. Place on a cake rack and allow the cupcakes to cool completely.
  11. Once cooled you can then decorate them with the icing and Easter decorations.

Recipe courtesy of Simone from Basil & Chook