125g Copha, at room temperature
125g margarine, softened
2½ cups icing sugar mixture, sifted
1 tsp vanilla paste
1 tsp lemon essence
12 x 6cm white chocolate Easter eggs, broken into pieces
12 vanilla cupcakes
2 Tbsp desiccated coconut
2 Tbsp sweetened condensed milk
Yellow gel food colouring
Baby chicken figures, to decorate
Combine Copha and margarine in the bowl of an electric mixer and beat thoroughly until very pale. Once white, add icing sugar and continue mixing until smooth. Fold in vanilla and lemon essence, then set icing aside for 10 minutes.
Use a small knife to crack Easter eggs into pieces, ensuring at least 1 piece is large. Put icing in a snaplock bag and snip off 1 corner. Pipe onto cupcakes, then scatter with coconut. Tint condensed milk with gel food colouring until egg-yolk yellow.
Use back of a spoon to make a small indentation in top of icing. Arrange white chocolate egg pieces on top to look like a cracked egg shell. Spoon yellow condensed milk into centre of indentation to look like an egg yolk, then place a chicken figure off to the side.