Cadbury Creme Egg Cupcakes

When I came accross this recipe.. I couldn't resist sharing it!

Cadbury Creme Egg Cupcakes (revised 2012)

225g Self Raising Flour
225g Caster Sugar
225g Unsalted Butter, Softened
1 tsp Baking Powder
4 Eggs
1 tsp Vanilla Extract
12 mini Cadbury creme eggs (not full size)

Preheat oven to 175 C. Line a 24 cup muffin tin with paper liners.
Place all the ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.

Spoon the mixture into the cases, bake for 20 minutes.

Remove trays fromt he oven and cool for 5 minutes. Then remove cupcakes and cool on a rack.

Store in an airtight container for up to 3 days - if they last that long!
Cool on a wire rack before slicing.

Makes 24