Preheat your oven to 170°C. Line a 6 hole muffin tin with paper cases.

In a large bowl, sift and add the flour.  Add in the sugar, the eggs, vanilla extract and mix gently but not too much, then add in the melted butter.  Mix together but DO NOT over mix. 

Divide the batter evenly between the muffin cases, filling each around two-thirds full.

Bake for 20-25 minutes until risen, golden, and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack.

(If you want just plain vanilla cakes, just let them cool slightly, and then dust with icing sugar.  If you have never tried vanilla icing sugar before, well this is your opportunity.  It’s amazing!  I’ve placed a link in my affiliate links with my amazon storefront, where you will see a video on it with more ideas for use. I then cut the vanilla cakes in half and spread a little butter over.  Trust me it’s a game changer.  It’s a bit like madeira cake.)

While the muffins are cooling, prepare the buttercream. Place the softened butter, icing sugar, vanilla extract and 1 tbsp of milk into a bowl, beating until light and fluffy. Add the extra tbsp of milk if needed for a smoother consistency. Place 80g of Mini Eggs in a sealed food bag and crush using a rolling pin, leaving some larger chunks for texture.  Then fold this into the buttercream.

Once the muffins are completely cool, use a small knife or apple corer to cut out a small hole in the top of each muffin, about 2cm deep.

Pipe or spoon the buttercream into the centre of each muffin, filling the hole completely.

Top each muffin with 2-3 whole Mini Eggs. Finish with a light dusting of icing sugar (even the vanilla icing sugar) just before serving.

Storage

Store in an airtight container at room temperature for up to 3 days.