Hot cross buns, cupcakes and chocolate eggs - all rolled into one!

YUM! When I found this recipe I knew straight away Miss 2 and I would be making these for Easter brunch at my sister-in-laws place on Easter Sunday.
I wish I could remember where I found it originally (sorry) but I do remember it was marked as 'kid friendly' and 'easy' recipe so why not get your kiddies helping and make these for an Easter treat.

Cupcakes:
125g butter, at room temperature
¾ cup icing sugar, sieved
3 eggs, at room temperature
2 tsp vanilla extract
1 2/3 cups self-raising flour, sieved
1/3 cup full-cream milk
12 small solid chocolate eggs

1. Preheat oven to 180°C (160° fan-forced). Line tin with cases.
2. With electric beaters on high speed, beat butter and sugar until pale and fluffy. Add eggs 1 at a time, beating well to incorporate before adding next egg. Add vanilla with last egg. Mix in flour and milk until just combined.
3. Evenly divide mixture between cases. Push chocolate egg into centre of each so it is covered with cake mixture, but not touching bottom of case. Bake for 20 to 25 mins or until cakes have risen and are cooked through. Remove from oven and allow to cool completely.

Icing:
2/3 cup firmly packed brown sugar
¾ cup sweetened condensed milk
1½ tbsp golden syrup
50g butter, extra
½ tsp vanilla extract, extra
75g white chocolate

1. Combine sugar, condensed milk, syrup, extra butter and vanilla in saucepan over medium heat. Cook for 5 mins or until sugar has dissolved. Stir regularly. Remove from heat, allow to thicken and cool slightly before spreading over cakes.
2. When icing is cool, melt chocolate in bowl in microwave for 1 to 2 mins on medium heat. Stir every 30 secs with metal spoon. Transfer to piping bag and pipe white cross on top of cakes.

I plan to finish off the Easter look by popping these into some yellow Spring Bunny cupcake wrappers from The Cupcake Wrapper Co - cute hey?!


Happy Easter!