• Make the biscuit dough:
    Using a hand-held electric whisk or free-standing mixer, beat the butter and sugar for 3-5 minutes or until smooth and creamy. In a jug, beat the egg and vanilla extract with a fork, then gradually add to the creamed mixture, beating well after each addition.
  • Gently mix in the flour in 2-3 batches, to make a soft dough. Divide the dough into 2 equal pieces and pat each into a disc. Wrap in cling film. Then chill one disc in the fridge for several hours to firm it up. Place the other in the freezer for later use.
  • Meanwhile, preheat the oven to 180 °C/160 °C fan/gas 4. Line a 12-hole muffin tin with muffin cases.
  • Make the cupcakes:
    Beat the butter and sugar for 5-10 minutes until light, pale and creamy. Lightly beat the eggs and vanilla extract together and gradually add to the butter and sugar mixture, beating well after each addition.
  • Sift the flour, baking powder and cocoa powder into a bowl and measure the hot water and milk into a jug. Fold the flour mixture into the cake batter, in batches, until just combined. Gently fold in the warm water and milk to loosen the mixture and create a smooth batter.
  • Divide the mixture between the muffin cases and bake for 15-20 minutes or until the cupcakes have risen and a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Meanwhile, make the ganache. Put the chocolate in a heatproof bowl with the golden syrup and vanilla (or peppermint) extract. Gently heat the cream in a small saucepan over a medium heat. When it’s just coming to the boil, pour it over the chocolate and stir gently until smooth and shiny. Leave to cool and then place in the fridge to reach a soft spreading consistency.
  • While the ganache is cooling, roll out the biscuit dough between 2 sheets of baking parchment to the thickness of a 50 p piece. If it’s sticky, dust lightly with a little flour. Peel off the top sheet and cut out 4 Easter chick shapes and 4 bunny shapes. Peel back the dough trimmings and lift the cut-out shapes, on the parchment, onto a baking tray. Use a cocktail stick to make the chicks’ eyes and the end of a paintbrush to create the impression of their wings. Chill in the fridge for 15 minutes.
  • Bake the biscuits for 10-12 minutes until golden brown around the edges. Leave them on the baking tray for a few minutes before transferring to a wire rack to cool.
  • Meanwhile, level the tops of the cupcakes and carefully cut out and remove the ‘core’ of one of them to fit the full-size Creme Egg. Don’t go through to the base – using a teaspoon, extract just enough cake for the Creme Egg to fit. Crumble the cut-out piece of cake into a bowl, together with the levelled-off risen cupcake tops, to use as edible topsoil decoration.
  • Dab a little ganache onto the bunny tails, then scatter and press on the desiccated coconut to give them some ‘fluffiness’! Spread 1-2 tablespoons ganache over the top of every cupcake, including the Creme Egg filled one, which you then cover with one of the biscuits and scatter with some chocolate cake crumbs to look like soil.
  • Place your biscuit bunnies on 4 cakes, chicks on another 4 and a pair of foil peeled back Mini Creme Eggs on the remaining 4. Finally, insert a few mint sprigs into the top of each cupcake.

Ingredient for 12

  • For the biscuits:
  • 150 g butter , softened
  • 150 g golden caster sugar
  • 1 medium egg , beaten
  • 1 tsp vanilla extract
  • 300 g plain flour , sifted
  • For the cupcakes:
  • 150 g butter , softened
  • 150 g golden caster sugar
  • 3 medium eggs , beaten
  • 1 tbsp vanilla extract
  • 150 g self raising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 3 tbsp hot water
  • 3 tbsp semi-skimmed milk
  • For the ganache:
  • 125 g Cadbury Bournville chocolate, chopped
  • 1 tbsp golden syrup
  • 1 tsp vanilla extract (or peppermint extract)
  • 150 ml whipping cream
  • To decorate:
  • 1 Cadbury Creme Egg
  • 1 bag Cadbury Mini Creme Eggs (8 eggs)
  • 1 tsp desiccated coconut
  • sprigs of fresh mint
  • Equipment:
  • A bunny cookie cutter and a chick cookie cutter

Creme Egg Easter Hunt

creme egg easter hunt
Prep time 40 MINS Chill time 120 MINSCook time 20 MINS

Per serving

  • Calories605.0 kcal
  • Fat33.1 g
  • Saturates20.1 g
  • Salt0.3 g
  • Sugars42.5 g
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.