Get your muffin tin, then place a muffin case in 10 holes of the muffin tin. Then use your cooking spray to grease the inside of each muffin case so that you can easily peel them away from the muffins once they're cooked.
Put your self raising flour, caster sugar and salt in a large clean bowl and combine well.
Push one Easter egg down in the center of each raw cupcake.
Bake the cupcakes for 30 minutes, make sure you place the tin on the middle rack of the oven. And test to see if the cupcakes are cooked by sticking a skewer in them. If the skewer comes out clean, the muffins are cooked.
Set the muffins aside to cool, put them in the fridge if you want to speed up the cooling process.
Spread your green buttercream over the cupcakes.
Put your shredded coconut in a bowl, add 1 teaspoon of green food colouring and mix through until all of the shredded coconut is green.
Dip the cupcakes buttercream side of the cupcake down into the green shredded coconut so that a the coconut sticks to the icing. And then you should get icing that resembles grass.