Preheat the oven to 180C/160 fan/gas 5 and line a twelve-hole muffin tin with paper cases.

Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.

Measure out the milk, oil and vanilla in a jug and also leave to one side.

Whisk the butter and sugar in a mixer until very pale and creamy.

Add the eggs one at a time and mix.

Add the flour mix and milk/oil mix alternately to the mixer until it is combined - be careful not to over mix.Spoon into the paper cases.

Bake for 20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.

Once cooled, using a small spoon, scoop out a hole in the centre of the cupcakes and fill with jam or lemon curd.

For the Buttercream

Melt the white chocolate in a bowl in the microwave (for 30 seconds) or in a bowl over a pan of gently bubbling water. Leave to cool slightly.

In a stand mixer, beat the butter until pale.

Add the icing sugar a little at a time and beat again until smooth.

Pour in the white chocolate a mix well.

Add two tablespoons of milk to loosen the mixture a little if it is too thick.

Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with chocolate mini eggs, chicks and hundreds and thousands.