These pretties are at their best straight from the oven. It's such a thrill pulling one apart and watching molten caramel and chocolate oozing out. Though please keep in mind this glutinous goodness is extremely hot! Something I tend to forget.
2 1/4 cup self raising flour
2/3 cup caster sugar
125g butter, melted and cooled slightly
3/4 cup milk
1 tsp vanilla extract
12 small caramel eggs
Preheat oven to 180°C / 350°F and line a muffin tray with 12 paper cases.
Sift flour and stir in sugar. In a separate bowl whisk the melted butter, milk, eggs and vanilla essence together then transfer to sifted flour and sugar mixture. Mix until just combined.
Spoon 1/4 of the batter mixture into the paper cases and then place one caramel egg in the center and cover with batter.
Bake for 18-20 minutes or until lightly golden.
Don't forget these bad boys are best eaten hot but please be mindful that the caramel is extremely hot! So take care when eating. These are also perfect if you have extra eggs lying around, which most of us will, so why not try something a little different and make the most out of them.
What are you guys getting up to over the Easter break? Perhaps some light baking? Whatever it may be sending you all warm wishes for a gorgeous Easter filled with lots of love and obviously chocolate.