Step 1

Preheat the oven to 180C/350F

Step 2

Line a cupcake tray with 12 paper liners

Step 3

Combine the milk and vinegar in a small bowl, set aside

Step 4

Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy

Step 5

Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined

Step 6

Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine

Step 7

Add half the flour mix to the butter mix and beat until just combined

Step 8

Add the milk, followed by the rest of the flour, beat until just combined

Step 9

Divide the batter evenly between the cupcake liners

Step 10

Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean

Step 11

Cool before frosting

Step 12

Place the chopped white chocolate in a heat-proof bowl

Step 13

Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate

Step 14

Cover with a plate and let sit for 5 mins until melted, and stir until smooth

Step 15

Add the remaining cream and stir until combined

Step 16

Cover and place in the fridge for 3-4 hours, or until completely chilled

Step 17

Once chilled whip until stiff peaks and transfer to a piping bag fitted with a French star tip

Step 18

Transfer the lemon curd to a piping bag fitted with a small round tip

Step 19

Transfer 1/4 of the whipped ganache to another piping bag fitted with a small round tip

Step 20

Using an airbrush spray the eggs gold or dust the eggs with gold lustre dust

Step 21

Make a small opening at the bottom of each egg with a warm, sharp knife, and fill each egg ¾ of the way with lemon curd

Step 22

Then fill to the top with white chocolate whipped ganache

Step 23

Pipe a swirl of white chocolate whipped ganache on top of each cupcake and top with the filled egg, open side down

Step 24

Reserve in the fridge until consumption