Everyone loves a good vanilla cupcake, especially an Easter themed one with a butter cream icing topped with crushed Cadbury Mini Eggs. The good thing about this recipe is each ingredient requires the same quantity (4oz).
First combine 4oz of butter with 4oz of caster sugar until it makes a creamy, fluffy mixture. Then add in two eggs (one at a time) before adding in 1tsp of vanilla essence.
Then add in 4oz of self-raising flour (and if you think it is a needed, a few drops of milk to loosen the mixture) before spooning into the cupcake cases. The mixture makes exactly 12 cupcakes - whilst it may not seem as if there is enough in each they will raise and it also allows for room for the icing on top.
To make the butter icing, combine 10oz of icing sugar and 5oz butter (it will always be double the amount of icing sugar to butter). If it seems too thick, you can add a small amount of milk but I found
it wasn't needed for these.
Then place the icing into a piping bag before piping onto the cupcakes.
Then take a handful of mini eggs and place them in a sandwich bag before giving them a good bash with a rolling pin. Then sprinkle the crumbs on top of the iced cupcakes before placing a mini egg on the top of each.
Then all that is left to do is sprinkle them with gold glitter (obviously).