Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
2. In a large mixing bowl, sift the flour, baking soda, baking powder and then add the sugar – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps.
3. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined. Try not to over mix so your cupcakes stay light and fluffy!
4. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 16-18 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely. Check them regularly as over baking may make the cupcakes dry.
5. To make the teal frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Add the vanilla. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. I added about 3 tablespoons of milk in total. Then add your food colouring until you reach your desired colour. Frost your cupcakes using a small spatula.
6. To make the speckles, add the cocoa powder and water and stir together to form a paste. Dip a pastry brush in and gently squeeze out the excess, then flick the bristles over the cupcakes to get a few dots. Top each cupcake with a couple of speckled Easter eggs.