Easter Egg Filled Cupcakes

FOR THE CUPCAKES:
Preheat oven to 175ºC (350º F). Get your muffin tin, then place a muffin case in 10 holes of the muffin tin. Use cooking spray to grease the inside of each muffin case so that you can easily peel them away from the muffins once they’re cooked.

Add self-raising flour, caster sugar and salt in a large clean bowl and combine well.

Whisk milk, eggs and vegetable oil in another bowl. Pour wet ingredients in with the dry ingredients and beat together until smooth.

Spoon or ladle muffin batter into the muffin cases, filling them 3/4 full. Push one Easter egg down in the center of each raw cupcake.

Bake cupcakes for 30 minutes. Make sure you place the tin on the middle rack of the oven. Test to see if the cupcakes are cooked by sticking a skewer in them. If the skewer comes out clean, the muffins are cooked.

Set the muffins aside to cool. Put them in the fridge if you want to speed up the cooling process.

FOR DECORATING:
Use an electric mixer to beat the butter in a mixing bowl for a couple of minutes, until nice and pale. Add icing sugar bit by bit, beating through after each addition. Once all of the icing sugar is added, add green food colouring and beat through.Spread green buttercream over cupcakes.

Put shredded coconut in a bowl. Add 1 teaspoon of green food colouring and mix through until all of the shredded coconut is green.

Dip the cupcakes buttercream side of the cupcake down into the green shredded coconut so that the coconut sticks to the icing. You should get icing that resembles grass.

Serve the cupcakes and enjoy!