Easter cupcakes

Happy Easter everyone! Hope you all had a great time with your loved ones and since we had family around I only now get to post my Easter treats. The vanilla cupcakes are topped with a cream cheese icing adapted from the red velvet cupcakes by the Hummingbird Bakery but with much less sugar (which doesn't hurt at all), then piped with my trusted 1M nozzle, and decorated with chocolate eggs. They really take up no time to make but they taste great. For next year I have put a #233 decorating tip on my wish list so I can pipe my icing to look like grass.

EASTER CUPCAKES

125ml sunflower oil
100g sugar
2 eggs
250g self raising flour
6g baking powder
dash of vanilla essence
for the icing
125g butter
200g cream cheese
100g icing sugar
dash of vanilla essence
chocolate eggs for decoration

Preheat the oven to 180°C. Mix the oil, vanilla essence, sugar and the eggs. Beat until the mixture turns pale in colour. Mix the flour and baking powder and sift. Gently fold under the egg-sugar mix. Fill into muffin cases and bake for about 15-20 minutes. Let cool down on a wire rack. In the meantime prepare the butter cream. Beat the butter until pale and creamy. Add the icing sugar, vanilla essence and cream cheese. Put in a piping bag and leave in the fridge to cool slightly. Once piped decorate the cupcakes with chocolate eggs.