125g soft butter
125g self-raising flour
125g caster sugar
2 tbsp milk
2 large eggs
Decoration
125g soft unsalted butter
235g icing sugar, sifted
15g cocoa powder
Sweets, hundreds and thousands, chocolate eggs to decorate.
Preheat the oven to Gas 4 and line a muffin tin with cases.
Beat together butter, flour, sugar, milk and eggs until you have a smooth lump free mixture.
Beat half the remaining butter until soft. If it is just out of the fridge, cut into small pieces and warm gently in the microwave. Stir in 125g of the icing sugar, then beat until light and fluffy. Stirring first stops the icing sugar flying up into the air.
In a separate bowl, beat the other half of the butter until soft. Stir in the remaining 110g icing sugar and cocoa powder, then beat until evenly mixed.
Once the cupcakes are cold, ice half the cupcakes with white and half with chocolate butter cream and then decorate.