Ingredients 2 cups SR flour
3/4 cup caster sugar
2 eggs, beaten
3/4 cup milk
125 g butter, melted
1 tsp vanilla essence
Decorations 1 cup desiccated coconut
1/2 cup hazelnut spread
36 mini easter eggs
green food colouring
Preheat oven to 200C and line a patty cake pan with cases.
Add all ingredients to a bowl and stir gently to combine.
Divide the mixture evenly between the 12 cases.
Bake for 12-15 minutes or until a skewer comes out clean.
Let sit for 5 minutes before transferring to a wire rack to cool completely.
Place the coconut in a small plastic bag and add 5 drops of food colouring. Shake the coconut and rub it through the bag until all the coconut is green. You can add more food colouring if you would like it greener.
Top each cupcake with hazelnut spread.
Dip each cupcake into the coconut mixture.
Firmly place 3 Easter eggs in the middle of each cupcake.