Direction

1. Preheat the oven to 180°C and line a 12-hole cupcake tin with cupcake cases.
2. In a large bowl, whisk together the flour, caster sugar, baking powder and salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
3. In a jug, whisk together the egg, food colouring and vanilla extract. Beat into the flour mixture using an electric whisk, until the batter is smooth.
4. Divide the batter among the cupcake cases, until they are each ¾ full. Bake the oven for 12-15 minutes, until golden brown and a skewer inserted comes out clean. Remove to a wire rack to cool completely.
5. For the molten mint centre, put all of the ingredients in a heatproof bowl set over a saucepan of barely simmering water. Stir until melted and allow to cool.
6. For the buttercream, put the icing sugar and butter in a bowl and beat with an electric whisk until the mixture resembles breadcrumbs. Add the whole milk and vanilla then continue to beat until smooth and fluffy, around 5 minutes. Place into a piping bag fitted with an open star nozzle.
7. Use a teaspoon to scoop out an inch-deep hole in the centre of the cooled cupackes. Spoon in the white chocolate filling. Pipe swirls of the buttercream on top and sprinkle over the green sprinkles before serving.