INGREDIENTS

• 1/2 cup caster sugar
• 125 g butter
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup self-raising flour

ICING

• 85 g butter
• 1 cup icing sugar
• 40 g white chocolate
• 1 tbs lemon juice
• 36 small chocolate eggs

METHOD

Preheat oven to 180°C (160°C fan-forced) and line a 12-hole muffin tray with paper cases. Beat sugar, butter and vanilla together using electric beaters until pale and creamy.

Add eggs one by one beating well after each addition. Add flour and mix until combined.

Spoon into prepared cases and bake for 12-15 minutes or until cakes are springy when lightly touched. Cool completely before decorating.

To make icing, combine ingredients and beat until smooth. Icing may need to be refrigerated if a little soft. Ice cakes and decorate with chocolate eggs.

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