Instructions

1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

Step 2
Make the cupcakes using cupcake mix, butter, eggs and milk following packet directions. Set aside to cool.

Step 3
To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and lemon juice and beat until light and fluffy.

Step 4
Reserve 2 teaspoons of lemon buttercream. Spread remaining lemon buttercream evenly over the top of each cupcake. Smooth the surfaces.

Step 5
Dust a clean work surface with icing sugar. Roll out the yellow icing to a 2mm-thick disc. Repeat with white icing.

Step 6
Use a 7cm pastry cutter to cut 12 discs from yellow icing and place on the cupcakes. Use a small sharp knife to cut 2cm teardrop shapes from remaining yellow icing. Use a little water to attach them to the cupcakes to make the wings.

Step 7
Use a 7cm cutter to cut 4 discs from white icing, then use a sharp knife to cut a zig-zag pattern along the centre. Use a little water to attach pieces to 4 cupcakes to make eggshells.

Step 8
Use the reserved lemon buttercream to attach red hearts to remaining cupcakes for feet. Use buttercream to attach M&M’s Minis to each cupcake for eyes and remaining hearts for beaks.