Easter Cupcakes with Caramel Filled Chocolate Cups

For the cupcakes:
Preheat oven to 160ºC (325ºF). Get a muffin tray, and fill 10 muffin moulds with a muffin case.

Beat eggs and egg yolk in a bowl or measuring jug.

Beat the butter in a large mixing bowl until pale, then add sugar. Beat butter and sugar until light and fluffy, and mixture increases in volume a little bit. Add beaten eggs a little at a time, beating through well after each addition. Add orange juice and vanilla extract, then beat through one last time.

Sift in self-raising flour and a pinch of salt, then use a wooden spoon or spatula to gently fold the dry ingredients through.

Fill muffin cases with cake batter a little more than 3/4 full. Bake for 1 hour. Test to see if the cupcakes are cooked by sticking a skewer through the middle of one, leaving it for 2 seconds and pulling it out. If the skewer is clean, then your cupcakes are cooked.

Transfer onto a cooling rack and set aside.

For the buttercream and topping:
Beat butter in a large bowl for about 5 minutes until nice and pale, increased in volume and with a really nice cream-like texture. Add sifted icing sugar a little at a time, beating through well after each addition.

Once the cupcakes have cooled, you can spoon the buttercream over the top, or you can fill a piping bag with a star nozzle and pipe the frosting on top.

When you’ve frosted all of the cupcakes, put halved chocolate Easter eggs on top to make them like little mini cups. Finally, pour caramel sauce inside the chocolate cups and serve.