Clotted cream sprinkle cakes

Method

1. Preheat the oven to 170°C (150°C fan/338°F).
2. Place the eggs, butter, flour and sugar into a bowl and mix until the mixture becomes light and fluffy.
3. Once the mixture becomes light and fluffy, add 2-3 tbsp of sprinkles to the mixture.
4. Stir the mixture well to ensure everything is well combined. You could even add a drop of food colouring to make them more fun if you wanted to!
5. Once the mixture is combined, place a heaped teaspoon of the mix into a cupcake case. Then place a chocolate button on top. Then spoon over another heaped teaspoon of the mix to cover.
6. Bake at 170°C for 15 minutes or until the buns have risen and are golden.
7. Once baked, allow the buns to cool slightly and cut the tops off each bun. Keep hold of the tops as you will need them in a moment!
8. Then add a spoonful of Rodda’s clotted cream to each bun.
9. Cut the bun tops in half and place in the clotted cream.
10. For further decoration, add mini eggs and extra sprinkles.