INGREDIENTS CUPCAKES:160 ml brown sugar 60 ml salted butter, soft 2 large eggs 150 g white chocolate, melted 375 ml self-raising flour 250 ml milk5 ml vanilla essence ICING: 450 g plain cream cheese, at room temperature 125 ml salted butter, soft 500 ml icing sugar 5 ml vanilla essence 220 g white chocolate, melted pink gel food colouring turquoise gel food colouringyellow gel food colouring DECORATIONS:60 g pretzel sticks 120 g mini speckled white or pastel eggs 12 mini fondant flowers or beesMETHOD: 30 MINUTESFor the cupcakes, pre heat the oven to 180°C and line a muffin tin with 12 white cupcake papers.Combine the brown sugar and butter and whisk with an electric mixer until pale and fluffy, three minutes. Whisk in the eggs. Add the melted chocolate and whisk until smooth. Whisk in the flour, milk and vanilla essence. Spoon the mixture into the lined muffin tin and bake for 12 to 15 minutes, or until a cake tester comes out clean when inserted. Cool the cupcakes in the tin for five minutes before transferring to a cooling rack. For the icing, whisk the cream cheese and butter with an electric mixer until well-combined, one minute. Add the icing sugar and whisk until combined. Add the vanilla and melted chocolate and whisk until smooth. Refrigerate for 10 minutes. Divide the icing into thirds and colour each third with a different colour of gel food colouring so that you end up with some pastel yellow, pink and turquoise icing. Add the icing to a piping bag fitted with a large round nozzle by gently spooning the different colours of icing on top of each other into the bag. This will create a rainbow ripple effect. Pipe a generous helping of icing on top of each cupcake. Break the pretzel sticks into bite-size pieces and arrange them on top of each cupcake to look like a bird’s nest. Keep the centre open. Add a few speckled eggs to the centre of each cupcake and decorate with some fondant flowers or bees. — Food24.