Easter Egg Fairy Cakes

Preheat the oven to 180 C / Gas mark 4. Grease 24 muffin cups, or use paper cases. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter, brown sugar and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Fill each muffin cup 1/3 full, and place a chocolate egg in the centre of each. Top with remaining cake mixture until cups are 2/3 full.

Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.