Pre-heat oven to 180 deg C ( 350 deg F ) - spray and/or butter a mini bundt pan (see notes) or a 12 hole muffin tin
Beat the Eggs, Oil and Milk for 30 seconds on low speed - add the cake mix, then beat another 2 minutes on high speed until smooth
Pour batter into the prepared bundt or muffin tin - bake 15 - 18 minutes or until done
Remove from the oven and cool 5 minutes in the tin - transfer to a wire rack to cool completely
Spread 2 tablespoonfuls of Caramel Condensed Milk on top of the cooled cakes
Gently slice each Creme Egg into halves and place each half on top of the Caramel spread
Notes
Quantity of eggs, oil and milk depending on the cake mix you are using - please check your box mix and adjust accordingly
I like a mini bundt cake as I fill the little opening on top with Caramel as well. If using a muffin tin you can rather decorate the wider side of the Cupcakes
These Creme Egg Cakes will be good for up to 3 days in a sealed container
Nutrition Facts
Cadbury Creme Egg Cakes
Serving Size
1 Mini Cake
Amount per Serving
Calories
374
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Cholesterol
64
mg
21
%
Sodium
503
mg
22
%
Carbohydrates
74
g
25
%
Fiber
1
g
4
%
Sugar
54
g
60
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.