Method

• 1.
  Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
• 2.
  Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.

• 3.
  Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
• 4.
  Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cupcakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each cupcake with an Easter egg, then serve.