Easter cupcakes with mini eggs

So, what do you think? I made about 35 of these little babies to take to work today. They were the toast of the town, if I may be so immodest.

The cake recipe is here. For the icing, I used 250g unsalted butter to about 2 cups of icing mixture. Beat to a creamy whiteness in the mixer, then dollop into bowls and use food colouring as you will. I used those Cadbury mini-eggs: the ones with the solid chocolate insides. Some of the cakes also have little heart-shaped multicoloured sprinkles on them.

Looking at these pictures really makes me deeply happy on so many levels. I love the fact that I made cakes for others, and I love seeing the looks on their faces and the happy childlike surprise that grown adults have when they recieve a cupcake unexpectedly. I love doing something special and seasonal at Easter, even though this wasn't my original idea (I wanted to have snow-white lemony icing and to make scarlet mini eggs out of fondant to sit on top, like the beautiful Russian red eggs and the Jewish Easter traditions.) I love the roundness and smoothness of the eggs, like beach pebbles. I love the clear soft colours and the ramshackle messiness of the icing.