Creme Egg Frosted Cupcakes

Ingredients:
220g Self Raising Flour
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract
3-4 tbsp Whole Milk

Creme Egg Frosting:
500g Icing Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream
6 Creme Eggs

To Make:
Preheat oven to 180°C. Cream together the butter and sugar into a large mixing bowl until pale and fluffy. Beat in the eggs gradually and add the vanilla extract. 

Next fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 10 paper cases filling them. Bake in the oven for 10-15 minutes, until golden.

For the frosting, in a mixer, beat together the icing sugar and butter until smooth. Add in the vanilla extract and cream and mix together. Next cut the creme eggs in half and gradually add them to the mixer increasing the speed. Continue mixing the frosting until you get the correct consistency to pipe with.

Enjoy!