You'll need...

4oz butter

4oz caster sugar

2 free range eggs

1tsp vanilla extract

4oz self-raising flour

1tbsp milk

12 paper cases

For the icing...

5oz butter

10oz icing sugar

1 tbsp milk

vanilla extract

icing bag and large nozzle

100g plain chocolate bar

1 x bag of mini eggs (or 2 bags if you want to scoff them whilst you bake!)

To make...

Chop the butter into cubes and put into a large mixing bowl.

Add the sugar and mix well until combined.

Beat the eggs and add slowly to the mixture, mixing in as you go.

Add the vanilla extract and mix well.

Fold in the flour slowly and add the milk to make the mixture a good consistency for dropping into the paper cases.

Take the paper cases and add to a 12 hole muffin tray. Spoon in the mixture equally into the cases. They should be around ¾ full.

Bake for 15mins or until golden brown (mine went a bit too golden! Never mind they still taste great)

Once baked allow to cool completely, if you are impatient like me put them in the fridge and make your icing.

Add the butter to a small mixing bowl and microwave for 30seconds.

Sift in half the icing sugar and mix together well. Add the vanilla extract and sift in the other half of the icing and then the milk to loosen it up. Mix together really well until smooth and creamy.

Turn your piping bag inside out, whilst holding the end and spoon in the icing mixture.

Twist the end and squeeze onto the top of the cooled cupcakes.

Chopped the chocolate into flakey pieces.

Add three mini eggs to the centre of the icing and decorate with the chocolate flakes.

Ta da!

Kitchen textiles exclusively from Debenhams

Set of 3 Bunny Tea Towels, £14
Bunny Apron, £15