+These Easter chick cupcakes are very cute and will brighten up your children’s Easter holidays! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksServes:6 +Ingredients125g butter, softened 3/4 cup caster sugar 1 teaspoon vanilla 2 eggs, lightly beaten 1½ cups SR flour ½ cup milk 12 CADBURY Creme Eggs Minis, unwrapped 250g CADBURY White Chocolate Melts ½ cup pure cream yellow food colouring 1 cup shredded coconut 24 brown CADBURY Mini Drops, for decorating 2 dried apricots, cut into triangles, for decoratingInstructionsCREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the flour, milk and food colouring and stir until combined. Spoon half of the mixture into 12 x 1/3 cup capacity paper lined muffins pans. Place a Crème Egg in each, then top with remaining mixture. BAKE in a moderate oven 180°C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. MELT together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stir in drops of food colour until the ganache is golden egg yellow. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread. COMBINE the coconut in a bowl with a few drops of food colour and rub through with fingertips to colour the coconut. ICE each cake with the ganache, top with coconut and arrange Mini Drop “eyes” and apricot “beaks”. Store in an airtight container, refrigerated, until required.