I know it’s a bit early to be making Easter-themed cupcakes but ever since I saw the Cadbury eggs perched atop cupcakes in one of my books, I’ve been dying to make my own version.

I got the idea for the toasted coconut from Williams Sonoma’s version of Easter cupcakes, I thought it would be more realistic looking than coloured butter cream.

Another great idea would have been to use kataif, a shredded wheat-material type of Middle Easter dessert, which food blogger extraordinaire Shuna Fish Lydon recommended over Twitter. Alas, I had lots of flaked coconut on hand so that’s what I used. For those who are wondering, the cupcakes are lemon-flavoured, with lemon butter cream.