Prepare the cupcakes

1. Line a 12-cupcake tin with cupcake liners and preheat the oven to 170 ℃.
2. Take a medium mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt. Mix them well using a whisk and set aside.
3. Take a large mixing bowl, add the eggs, caster sugar, light brown sugar, vegetable oil and vanilla extract. Whisk using a hand held whisk until the mixture almost doubles in size and the colour turns lighter brown. This takes around 1 to 2 minutes.
4. Add in the sour cream and give it a quick mix.
5. Sift the dry ingredient mix into the wet mixture.
6. Mix well using a silicone spatula until there aren't any dry ingredients visible in the mixture.
7. Evenly distribute the mixture into the cupcake liners using an ice cream scoop. Just fill half of each cupcake liner. Do not overfill them to avoid spillage while baking.
8. Bake the cupcakes in the preheated oven for about 17 – 20 minutes or when a toothpick inserted into the centre comes out clean.
9. Remove from the oven. Let the cupcakes sit in the pan for about 5 minutes before transferring them onto a wire rack to cool completely.

Prepare the buttercream frosting

1. Mix the salt with the sifted icing sugar in a mixing bowl and set aside.
2. Place the butter in the mixing bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Stop the mixer once or twice to scrape down the sides and the bottom of the bowl to make sure every bit of the butter is well beaten.
3. Then gradually add in the sifted icing sugar mix, spoonful by spoonful until all the icing sugar is added.
4. Continue to beat the butter and sugar for about 8 to 10 minutes to develop a creamy and light texture.
5. Add the vanilla extract and continue to beat the mixture for another 1 to 2 minutes.
6. If the buttercream becomes too thick, add the optional milk, little by little, until the mix reaches a spreadable consistency.
7. Roughly divide the buttercream into 2 halves, add a few drops of orange gel food colouring into 1 half.
8. Prepare a sheet of cling film on a flat surface. Roll the orange buttercream into a sausage shape and then do the same with the buttercream without colouring. Place them side by side on the cling film. Lift up one side of the cling film and carefully wrap it around both strips of buttercream. Roll both strips into a log. Twist both ends of the cling film to secure them. Cut a hole in one end to prepare for piping.
9. Place a closed star piping tip into a piping bag and cut a hole at the top. Place the buttercream log into the piping bag. Twist the end and secure it with a rubber band.

Assemble the cupcakes

1. Mix the gold dust with a few drops of lemon extract to create a paint consistency using a paint brush. You can use any transparent extract of your liking, including Vodka.
2. Get creative, paint a few strokes on top of the Creme Egg to create a gold brush effect or any decoration of your liking.
3. Use a cupcake corer or a sharp knife to create a hole in the centre in each cupcake.
4. Place a mini Creme Egg into the hole and cut a thin layer of the cupcake core to cover the hole so that the egg is hidden.
5. Start piping the two tone buttercream on top. Hold the piping bag straight and apply gentle pressure. Pipe a swirl on top of the cupcake. While piping, slowly twist the piping bag to create a ruffle effect. To finish, release the pressure and lift up the piping bag.
6. Finally, place the golden-painted Creme Egg on top.
7. Enjoy! Have a happy Easter!