Place the plant milk, vegan yoghurt, vegetable oil and vanilla extract in a medium bowl and whisk until smooth. Set aside.

In a large bowl, sieve then whisk together the cake flour, sugar, baking powder and salt.

Add the wet ingredients to the dry and stir until just smooth. Don’t over mix.

Divide the cake batter evenly between the cupcake cases and bake for 18-20 minutes.

Remove from the oven and allow to cool fully on a wire cooling rack.

Place the vegan butter in a stand mixer (or a medium bowl, if using a hand mixer). Beat until light and fluffy - about 3-4 minutes.

Add the cocoa powder and beat to combine.

Add the icing sugar, a few tablespoons at a time, beating after each addition until fully incorporated. The mixture will look very dry and crumbly at this stage.

Add the tablespoon of plant milk and vanilla extract then beat until light and fluffy.

Use a piping bag to pipe a nest shape on the top of a cupcake. While the buttercream is still wet, sprinkle with the vegan chocolate sprinkles and top with 3 chocolate eggs.

Repeat with the remaining cupcakes until all decorated. Store in a container at room temperature if consuming that day. Alternatively, store in a container in the fridge for up to 3 days. Remove from the fridge an hour before serving to come to room temperature.