Juliet Sear showcased some delicious Easter treats including her chocolate creme egg cupcakes on This Morning.

The ingredients are: 150g butter, softened, 125g self-raising flour, 25g cocoa powder, ½ tsp baking powder, 75g caster sugar, 75g light muscovado sugar, 3 medium free range eggs, 12 mini milk chocolate fondant eggs or mini chocolate egg of your choice, removed from packaging and frozen
For the buttercream frosting, 400g icing sugar, 200g unsalted butter, 1 tsp vanilla bean paste and 2 tsp boiling water.

For the topping: 400g ready to roll icing sugar, 12 mini marshmallows, 25g desiccated coconut, green colouring, to colour the buttercream icing , pink food colouring, to colour 25g of the ready to roll icing sugar and Edible sugar flowers, optional.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.