A super naughty treat for Easter. Beautifully baked cupcakes with buttercream and caramel filled Easter eggs on top to finish it all off.
Beat your eggs and the egg yolk in a bowl or measuring jug.
Get a muffin tray, and fill 10 muffin moulds with a muffin case.
Beat the butter in a large mixing bowl until pale, then add your sugar. Beat the butter and the sugar together until light and fluffy, and until the mixture increases in volume a little bit.
Add the beaten egg bit by bit, beating through well after each addition. Next, add your orange juice and your vanilla extract then beat through one last time.
Sift in your self-raising flour and a pinch of salt, then use a wooden spoon or spatula to gently fold the dry ingredients through.
Fill your muffin cases with your cake batter a little more than 3 quarters of the way up. Then, bake in the oven for 1 hour.
Test to see if the cupcakes are cooked by sticking a skewer through the middle of one, leaving it for 2 seconds and pulling it out. If the skewer is clean, then your cupcakes are cooked.
Beat the butter in a large bowl for about 5 minutes until nice and pale, increased in volume and has a really nice cream like texture.
Add your sifted icing sugar bit by bit, beating through well after each addition.
Once the cupcakes have cooled down, you can spoon the buttercream over the top, or you can fill a piping bag with a star nozzle and pipe the frosting on top.
When you've frosted all of your cupcakes, put your halved chocolate Easter eggs on top to make them like little mini cups.
Finally, pour the caramel sauce inside the chocolate cups and serve.