Easter Egg Cupcakes

Ingredients

• For the Cupcakes:
• - 2 cups plain flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/4 teaspoon salt
• - 3/4 cup unsalted butter, softened to room temperature
• - 1 cup granulated sugar
• - 2 large eggs, at room temperature
• - 2 teaspoons pure vanilla extract
• - 3/4 cup buttermilk, at room temperature
• For the Topping:
• - 2 cups thickened cream, chilled
• -1/3 cup icing sugar
• - 100g candied orange strips
• - 125g pack of mini chocolate eggs