Preheat oven:

• Preheat oven to 180°C and line a muffin tray with cupcake liners.

Cream butter and sugar:

• Beat butter and sugar until light and fluffy.

Add eggs:

• Add eggs one at a time, beating well after each addition.
• Add vanilla essence.

Prepare dry ingredients:

• Sift together flour, baking powder, and salt.

Combine the batter:

• Add dry ingredients alternately with milk and mix until just combined.

Fill and bake:

• Fill cupcake liners ¾ full and bake for 18–20 minutes.
• Cool completely.

Buttercream Method

Beat butter:

• Beat butter until pale and fluffy (3–4 minutes).

Add sugar:

• Gradually add icing sugar and mix well.

Finish buttercream:

• Add vanilla and milk and beat until smooth and fluffy.

Color frosting:

• Divide and add gel colors to create pastel shades.

Decoration

Pipe frosting:

• Pipe buttercream onto cooled cupcakes.

Add topping:

• Place 3–4 speckled eggs on top.

Optional finish:

• Sprinkle toasted coconut first, then place eggs for a nest effect.

Cooking:

• Bake at 180°C until cupcakes are soft, fluffy, and lightly golden.