Preheat your oven to 160C Fan / 180C.

Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.

Next make your buttermilk (if you haven't bought your own). Place 150ml of milk into a jug and add a tbsp of lemon juice. Leave for about 10 minutes, it should start to curdle and become homemade buttermilk!

Place your gluten free self raising flour, xanthan gum and caster sugar (plus nutmeg/cinnamon if you are using) into a large bowl and gently mix.

In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined..

Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined.

Cut your Creme Eggs in half. DON'T cut them the usual way on the join, cut them the opposite way. Ensure each half has plenty of fondant in it.

Spoon a tablespoon or so of your mixture into each of your muffin holes (already greased).

Then place your half Creme Egg in with the fondant facing upwards. This will stop it from leaking out and vanishing during baking.

Spoon more of your cake mixture on top of the half Creme Egg - make sure its fully covered and maintains its position.

Place in the oven for 18 - 20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.

When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar

Allow to fully cool and then enjoy!