• 150g self raising flour

  • 150g butter or margarine

  • 150g caster sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • 12 mini crème eggs (or Oreo eggs, Daim eggs, etc.)


Easter Surprise Cupcakes

Prep: 15 mins

Cook: 27 mins



Serves: 12

Before you start:

Wash hands
Put on apron
Tie hair back


  1. Preheat oven to 150 degrees Celsius.

  2. Place crème eggs in the freezer.

  3. Place 12 muffin cases into a muffin tray.

  4. Cream together the butter and sugar.

  5. Add each egg and mix well after each addition. Stir in the vanilla extract.

  6. Add the flour.

  7. Place a spoonful of mixture into each muffin case.

  8. Unwrap the frozen eggs and place one into each cake case, standing up in the mixture.

  9. Cover the egg with mixture until approximately 2/3 full.

  10. Bake for 27 minutes, until golden brown.

  11. Remove from the tin.

  12. Decorate with buttercream or water icing if required.

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Ronald Hill Grove, Leigh-on-Sea, Essex, SS9 2JB ~ 01702 478593 ~
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                  59 Ronald Hill Grove, Leigh-On-Sea, Essex, SS9 2JB - 01702 987890