Ingredients
Directions
Mix margarine, light brown and white sugar, eggs and vanilla extract in large mixing bowl until blended.
Use an electronic beater, on high speed, for 5 mins, scraping the bowl occasionally. Turn the beater to low speed, add the flour, baking powder and salt. Whilst adding the dry ingredients, slowly add the milk to make sure the mixture is still wet.
Line a tray with 24 cupcake cases, fill them 1/3 full and place 1 chocolate egg in the center of each. Put more batter onto the top of the egg until the cups are 2/3 full.
Bake in an oven at 350 F for 18 to 20 mins or until the cakes are springy when touched on the top.
Ingredients
Directions
Mix margarine, light brown and white sugar, eggs and vanilla extract in large mixing bowl until blended.
Use an electronic beater, on high speed, for 5 mins, scraping the bowl occasionally. Turn the beater to low speed, add the flour, baking powder and salt. Whilst adding the dry ingredients, slowly add the milk to make sure the mixture is still wet.
Line a tray with 24 cupcake cases, fill them 1/3 full and place 1 chocolate egg in the center of each. Put more batter onto the top of the egg until the cups are 2/3 full.
Bake in an oven at 350 F for 18 to 20 mins or until the cakes are springy when touched on the top.