Cracked egg cupcakes

Method

• 1
  Preheat oven to 180C. Line sixteen 1/3 cup (80ml) muffin pan holes with paper cases.
• 2
  Sift the flour into a bowl and stir in the sugar. Make a well in the centre. Combine the milk, egg and butter in a bowl. Pour into the well and stir gently until just combined. Divide the mixture evenly among prepared cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
• 3
  Meanwhile, place the Nestlé Bakers’ Choice White Choc Melts and cream in a microwave-safe bowl. Cook, uncovered, on medium for 1 min. Stir. Repeat, stirring every 30 secs, until chocolate melts and mixture is smooth. Place in fridge to chill until thick and spreadable. Spread white chocolate ganache evenly over cupcakes.
• 4
  Combine Nestlé Sweetened Condensed Milk and lemon juice in a bowl. Tint yellow with a few drops of food colouring. Top cupcakes with condensed milk mixture and Easter egg.