Easter cupcakes

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.

• step 2

  In another large bowl use an electric hand mixer to beat together the sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.

• step 3

  Add half the flour and half the milk/egg mixture to the creamed butter and sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.

• step 4

  Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.

• step 5

  For the buttercream, use an electric hand mixer to slowly beat the softened butter with the icing sugar until fully combined and velvety (add a tiny drop of boiling water to soften, if necessary). Beat in the vanilla.

• step 6

  Pipe or spread buttercream on top of each cupcake, then decorate with halved and whole Mini Eggs and a little grated chocolate, if you like.