It’s our favourite chocolately time of year, which means it’s time to crack open the Mini Eggs! These tempting little creations, from Great British Bake Off winner Frances Quinn, really are a must-make!



For the cupcakes:

100g slightly salted butter, softened

100g caster sugar

2 large eggs, lightly beaten

1/2 tsp vanilla extract

100g self raising flour

10 mini eggs


For the biscuit chips

100g slightly salted butter, softened

100g caster sugar

1 large egg, lightly beaten

1/2 tsp vanilla extract

200g self raising flour


For the Creme Patissiere-Egg Mayonnaise:

3 large egg yolks

90g caster sugar

30g cornflour

1 tsp vanilla extract

300ml whole milk

100ml double cream



48 Mini Eggs



Pre-heat the oven to 170C, 150c Fan, Gas Mark 3.

To make the Creme Patissiere-Egg Mayonnaise:

1. Whisk the egg yolks, vanilla extract, sugar and cornflour together in a large bowl until pale and slightly thickened.

2. Heat the milk in a large saucepan pan and bring to the boil.

3. Remove from the heat and pour 1/3 of the milk into the mixture in the bowl and whisk together.

4. Pour this mixture back into the pan with the rest of the milk and return to a medium heat, stirring with your whisk all the time.

5. Once the mixture has thickened remove from the heat and pour into a clean bowl or wipe clean the one you were using with some kitchen towel.

6. Cover the surface of the mixture with some cling film and leave to cool.


To make the biscuit chips:

1. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract.

2. Sift and stir in the flour and mix to a fairly soft dough.

3. Turn onto a lightly floured surface and knead gently.

4. Cover or wrap the dough in cling film and chill for at least an hour or preferably overnight.

5. When ready, roll the dough out on a lightly floured surface to a few mm thick.

6. Cut into strips approx 0.3-0.5cm in width with a knife or pizza cutter.

7. Transfer the biscuits on to a baking tray lined with baking parchment and bake in the oven for approx 5 minutes until the biscuits edges turn lightly golden in colour.

8. Once out of the oven leave the biscuit chips on the baking tray to cool.

9. When cool break the strips into chips approx 3cm in length. Don’t worry about being too exact as you are looking for chips in varying sizes!


To make the cupcakes:

1. Line a 24 deep hole mini muffin/cupcake pan with 24 mini cupcake cases.

2. Place 10 mini eggs in a sandwich bag wrapped in a teacloth and smash into bits using a rolling pin, set aside.

3. Beat the butter, sugar and vanilla extract into a bowl to a lightly creamy consistency.

4. Slowly beat in the eggs, one at a time. Sift and fold in the flour and then stir through the broken up mini egg pieces.

5. Divide the mixture into the cases and bake for approx 5-10 minutes until light golden brown and a knife inserted into the centre of the cakes comes out clean.

6. Set aside to cool.


To Decorate:

1. Whip the double cream to thick peaks and softly beat the cooled creme patissierie.

2. Fold through the cream till smooth. Spoon or pipe on to the top of each cupcake. Insert approx 5 biscuit chips followed by 2 mini eggs.


Cadbury Mini Eggs