Instructions

CREAM 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 an unwrapped Screme Egg in each and then top with remaining mixture.

BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out onto a wire rack. Cool.

SPOON the chocolate into a piping bag with a small plain nozzle (or in a strong plastic bag and snip off a corner.) Pipe “Scream” faces on a piece of baking paper and allow to set.

SIFT together the icing sugar mixture and cocoa. Add the butter then stir in enough water to make a spreadable icing. Ice each cake and top with a Screme egg and a chocolate “Scream” face. Store in an airtight container until required.