- 125 g butter, softened
- ½ cup caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 2 cups self-raising flour, sifted
- ½ cup milk
- Whole mini Easter eggs
- 250 g unsalted butter, softened
- 3 cups icing sugar
- 1 tbsp milk
- 1 tsp vanilla essence
- 1 strawberry sour strap
- 12 pink jelly beans, halved
- 24 blue cachous (available at shops like Gim Hin Lee or Bake King)
Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with paper patty cases.
In a large bowl, beat butter and sugar together until creamy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition.
Fold in flour alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full. Press an egg in centre of each. Bake 15 to 20 mins. Cool in pan 5 mins.
To make buttercream icing, beat butter with half icing sugar, milk and vanilla until creamy. Add remaining icing sugar and beat 2 to 3 mins.
Using tip of a knife, cut a shallow circle from top of each cake and reserve. Spread cakes with buttercream completely. Spread remaining buttercream on cake circles. Slice each in half and place on each cake to resemble ears.
Using scissors, cut strawberry straps for inside of ears and whiskers. Press onto cakes with jellybean noses and cachous for eyes.
Photo: Bauer/Rob Shaw