Hot cross cupcakes

Preheat oven to 180C (160 fan-forced). Line tin with cases.

Make batter In bowl, with electric beaters on high speed, beat butter and sugar until pale and fluffy. Add eggs 1 at a time, beating well to incorporate before adding next egg. Add vanilla with last egg. Mix in flour and milk until just combined.

Evenly divide mixture between cases. Push chocolate egg into centre of each so it is covered with cake mixture, but not touching bottom of case. Bake for 20 to 25 mins or until cakes have risen and are cooked through. Remove from oven and allow to cool completely.

Make icing Combine sugar, condensed milk, syrup, extra butter and vanilla in saucepan over medium heat. Cook for 5 mins or until sugar has dissolved. Stir regularly. Remove from heat, allow to thicken and cool slightly before spreading over cakes.

When icing is cool, melt chocolate in bowl in microwave for 1 to 2 mins on medium heat. Stir every 30 secs with metal spoon. Transfer to piping bag and pipe white cross on top of cakes. Happy Easter!Hot cross buns, cupcakes and chocolate eggs - all rolled into one!