Easter Cupcakes

Pre-heat oven to 180oC. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.

Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix until smooth.

Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.

Bake for 12-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.

To make the icing, beat butter and icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Add food colouring and mix until combined.

Using a piping bag with a grass nozzle tip, decorate the top of the cupcakes to imitate grass. Place 3 eggs on top of each cupcake.