Mini Easter Egg Box Cupcakes

For the cupcakes:

• 100g softened butter
• 100g self raising flour
• 100g caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp whole milk

For the whipped topping:

• 250ml double cream
• 1/2 tsp vanilla bean paste
• 2 tbsp icing sugar, sifted
• 18 Mini Eggs, 12 whole and 6 crushed

You will also need:

• A mini cupcake tray
• An empty 12 egg box or two 6 egg boxes

1. Pre heat the oven to 180ºc or 160ºc fan and line a mini cupcake tray with cases.
2. Add the butter and sugar to a mixing bowl and beat until light and fluffy. This usually takes around 2-3 minutes.
3. Add the eggs one at a time, mixing after each addition, then add the vanilla.
4. Sift in the flour and fold into the mixture until smooth. Add the milk and stir through.
5. Distribute the mixture evenly between the cases and bake for 15-20 minutes until the tops bounce back when pushed. Leave to cool completely.
6. Once the cupcakes have cooled prepare the topping by adding the double cream, vanilla bean paste and icing sugar to a medium bowl. Whisk with a handheld mixer until  soft to medium peaks form and spoon or pipe onto each cupcake. Add a Mini Egg to the top of each cupcake and sprinkle over the crushed Mini Eggs.
7. Serve in the egg boxes and best enjoyed on the same day.