Unwrap and freeze 12 of the Easter Cadbury Creme Eggs. Unwrap the other 12 and set aside.

CUPCAKES:
Mix ingredients for cupcakes and fill cupcake papers slightly below 2/3 full. Bake as per instructions, but at the midway point, pull the cupcakes out of the oven and place a frozen egg on each, pushing down gently. The egg does not need to be covered at this point, as the cupcake will continue to rise and bake around it. Place cupcakes back in the oven until finished baking. Remove, cool in pan for 5 minutes and then place on a rack to cool. (Make sure they’re entirely cool before decorating.)

MARSHMALLOW FROSTING:
Whip butter with mixer until soft. Add marshmallow creme and vanilla. Whip for about 2 minutes. Add confectioners’ sugar and blend on medium speed for about 2 minutes or until all sugar is incorporated. Cover and set aside.

NANAIMO FROSTING:
Whip butter until soft. Meanwhile, mix custard powder with milk. Add to butter. Whip until blended. I find it never entirely mixes together (or perhaps I’m just impatient) but that’s okay. Add confectioners’ sugar and blend on medium speed for about 2 minutes. Cover and set aside.

DECORATE:
Using a piping bag fitted with a #809 tip (or other round tip), pipe marshmallow frosting on cooled cupcakes. Then using the same tip, pipe a smaller circle of Nanaimo frosting in the centre of the cupcake. Place an unwrapped Easter Creme Egg on top.

Keep the cupcakes cool until the frostings set by putting them in the fridge for about 20 minutes.

Serve and enjoy!