Prep the Baking Stage
Preheat your oven to 180°C (Gas Mark 4 / 350°F).
Line a 12-hole muffin tin with cupcake cases.
Whipping Up the Batter
In a large bowl, whisk the butter and sugar together until light and fluffy.
Lightly beat the eggs in a separate bowl, then gradually add them to the butter-sugar mix, whisking after each addition.
Sift the self-raising flour over the mixture and gently blend on low speed.
Pour in the milk and vanilla extract, then mix until smooth.
Bake to Perfection
Divide the batter evenly among the cupcake cases.
Smooth the tops with the back of a spoon.
Bake for 20-25 minutes, or until the cupcakes are golden and springy to the touch.
Transfer to a wire rack to cool completely.
Creating the Green Grass Buttercream
Beat the butter until fluffy.
Sift in the icing sugar, adding it gradually while mixing.
Pour in the vanilla extract and continue whisking.
Add green gel food coloring and mix until evenly distributed.
If needed, add small splashes of milk to adjust the consistency for piping.
Decorating the Easter Garden
Spoon the buttercream into a piping bag fitted with a grass nozzle.
Pipe tufts of grass across each cupcake.
Place a chocolate bunny in the center, ensuring it stands upright (add extra icing behind it for support if needed).
Scatter mini eggs around the bunny for a festive touch.
