Method

For the Cupcakes:

• Preheat oven to 180°C
• In a bowl, whisk the eggs, oil, and milk until the mixture turns a light creamy colour. Add the cake mix and mix by hand until smooth and combined (don’t overmix).
• Place the paper cupcake holders into a cupcake tin and spoon equal amounts of batter into each holder until they are half full.
• Bake for about 12 minutes, or until a toothpick inserted in the centre comes out clean.
• Cool the cupcakes completely on a wire rack before icing.



For the Icing:

• Beat the softened butter/margarine with an electric mixer for about 1 minute on high speed until creamy.
• Combine the icing mix with butter/margarine and mix on slow speed until it resembles breadcrumbs.
• Add the milk and mix on high speed for about 2 minutes until creamy.
• Divide the icing into two portions. Add pink food colouring to one portion and blue food colouring to the other, mixing well until you get vibrant colours.



For Decoration:

• Fit a piping bag with a large round nozzle.
• Pipe the pink icing onto the cupcakes in a circular motion, covering the top with a generous amount of icing.
• Top each cupcake with colourful sprinkles and place a mini speckled egg in the centre.
• Cut marshmallows diagonally to create bunny ears and place them on top of each cupcake.