To make the cupcakes

• Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
• In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
• Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the vanilla extract, and mix until well combined.
• Add the flour, mixing until only just combined. Using an ice cream scoop (for level cupcakes) or a spoon, divide the mixture between the cupcake cases. They should each be about 2/3 full.
• Bake the cupcakes for 15-18 minutes or until they’re firm to touch and golden brown in colour. As this is a Madeira cake recipe, the cupcakes will not be as pale as other recipes. Allow to cool in the tin for a couple of minutes, then lift them out (I like to stab them with a fork and lift them out of the baking tin) and put them on a wire rack to cool completely.
• Whilst the cupcakes are cooling, make your buttercream. Put the butter in the bowl of a stand mixer and gently beat until soft.
• Start adding your icing sugar, a little at a time until it’s all combined. Add the vanilla extract and white food colouring. When the buttercream looks white, start to add the blue. As the food colouring is concentrated you only need a tiny amount on the end of a cocktail stick. Add the colouring a little at a time so you can get the colour you're happy with.
• When the cupcakes have cooled completely, use a piping bag and a Jem 2D nozzle to pipe a swirl of buttercream on top of each cupcake.
• Make the chocolate speckle by mixing the cocoa powder and water in an egg cup. Dip the bristles of a paint brush into the mixture and then flick them towards the cupcakes. The mixture will go everywhere - you can avoid a huge clean up by doing this on kitchen paper or using a cardboard box as a makeshift spray booth.
• Add 3 Mini Eggs to the top of each cupcake, and your cupcakes are ready!