In a large mixing bowl cream the Avonmore Butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture.
Add the baking powder to the flour and lightly sieve that into the buttery mixture.
Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
Divide the mixture between the 12 muffin cases and pop the tray into the oven for approximately 25-30 minutes or until golden brown.
Allow to cool whilst making the butter icing topping.
Place the softened butter and icing sugar into a large mixing bowl with the vanilla extract and cream until light and fluffy. Add in the boiling water and yellow food colouring to get an extra smooth and light consistency.
Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with some mini chocolate eggs and some appropriate Easter decorations.