• Preheat the oven to 180'C (170'C fan) / Gas 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter.
• Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
• Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
• Sift in the self-raising gluten free flour and xantham gum, add the milk, and then beat together with the electric whisk until everything is fully combined. You want a fairly thick batter which looks light and fluffy.
• Spoon the mixture evenly between the cupcake cases and then place in the centre of an oven and bake for 20-22 minutes. The cupcakes are done when they are well-risen, golden on top, and a skewer inserted in the middle comes out clean.
• Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely.

To make the frosting:

• Add the butter, icing sugar, milk and vanilla extract to a large mixing bowl and beat with an electric whisk on a low speed until it becomes a smooth, pale buttercream. (TIP: To avoid an icing-sugar dust cloud I tend to 'mash' the mixture with a fork until it starts to come together, then use the electric whisk).
• Once mixed, separate into three bowls. Add the pink, purple and yellow food colouring (one per bowl) as per the instructions and beat again until the colour is well-mixed in.
• Alternating between colours, add the buttercream in spoonfuls to a piping bag fitted with a large star nozzle.. Once full, squeeze down to the nozzle and then swirl onto the cupcakes. Top with a mixture of crushed and whole Mini Eggs before serving.