Preheat the oven to 180C/160 Fan and line a tray with Baking cases.
Mix together all of the cupcake ingredients on a medium speed (I use my KitchenAid, any electric mixer will do!) until mixed through together thoroughly – try not to mix more than necessary!
Spoon the mixture into the cupcake cases (just over half full) and bake in the oven for 17-20 minutes until slightly golden on top and a skewer poked into one of them comes out clean.
Leave the cupcakes to cool in the tray for about 5 minutes and then remove and leave to cool fully on a wire rack.
For the Buttercream!
Mix the butter on its own for a few minutes to loosen it fully and then gradually start to mix in the icing sugar and vanilla – this is messy so be careful it doesn’t splash at you!
Mix the buttercream for about 5 minutes so its super fluffy, if you feel its too stiff to pipe then put in enough milk to lighten it!
For the Decoration!
Split the Buttercream into two. Add some green food colouring to one half and mix well, and add the cocoa powder to the other half and mix well.
Using the #233 (grass and hair nozzle) piping tip fill one of the piping bags with the green icing – pipe the green icing around the edge of the cupcakes. If you press down and lift up it will give it a grass effect!
Using the #233 (grass and hair nozzle) piping tip again, fill the second piping bag with the brown icing and pipe a little nest around the middle of the cupcake – fill with 2-3 mini eggs, and some micro eggs!