Robin Egg Easter Cupcakes for 24

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Cream the softened butter and granulated sugar together until pale and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add the flour, baking powder, and salt, alternating with the milk, until combined.
5. Fill liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack.
6. Beat the softened butter for 3 minutes until very pale.
7. Gradually add powdered sugar one cup at a time on low speed, then stir in heavy cream and vanilla.
8. Add sky blue gel coloring drop by drop, adding a tiny speck of violet to mute the brightness. Beat on high for 2 minutes until stiff peaks form.
9. Pipe a generous mound of frosting onto each cooled cupcake in a domed shape.
10. Use a sifter to lightly dust cocoa powder over the blue frosting for a speckled effect.
11. Gently place one mini chocolate candy egg on top of each cupcake.