Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.

Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.

Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.

Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.

Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, make the buttercream icing:

Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.

Add the green gel food colouring and whisk until the icing is evenly coloured. Add the milk in small splashes until the icing is at the correct consistency for piping.

Spoon the buttercream into a piping bag with a grass piping nozzle. Cover the top of each cupcake with piped tufts of buttercream 'grass'.

Add a chocolate bunny to the centre of each cupcake, sitting up in the grass. You might want to add a few extra tufts of buttercream behind the bunnies to help them stay upright.

Finish off your Easter cupcakes by adding few mini eggs to the top of each cake, scattered in the grass around the bunnies.