You will need 12 cupcake liners for this recipe
6 stale hot cross buns, cut into 1cm dice
250ml thickened cream
3 tbsp caster sugar
1 tsp vanilla bean paste
½ tsp cinnamon
12 mini solid chocolate eggs, halved
2 tbsp demerara sugar
Preheat oven to 180ºC (160ºC fan). Line a standard 12 hole muffin tray with the Creative Kitchen rose gold cupcake liners.
Divide diced hot cross bun evenly between the liners. Whisk together eggs, milk, cream, caster sugar, vanilla, cinnamon and salt.
Pour carefully between the liners then gently press the bun pieces down so they are submerged.
Poke the chocolate egg between each cupcake then sprinkle with demerara sugar before baking for 40-45 mins until golden and set.
Serve warm with vanilla ice cream.