• Pre-heat oven to 350 degrees F and line 12 counts muffin pan with cupcake liners.
• Combine flour, sugar, baking powder & salt in a medium-sized bowl.
• Whisk together milk, oil, vanilla extract, and eggs in a large bowl until thoroughly combined. Add dry ingredients into the wet ingredients whisking constantly until you no longer see any white flour in the batter. (Do not overmix the batter)
• Spoon batter into the cupcake liners, about 3/4 full.
• Bake for 15-17 minutes. Cool and transfer the cupcake to a cooling rack.

Toasting the Shredded Coconut

• Microwave method: Spread the shredded coconut on a microwave-safe plate.

  Microwave the coconut in 30 seconds increments, stirring each time. Continue cooking and stirring in 30 seconds increment until the coconut reaches the desired level of toastiness.
• Transfer into a small bowl and set aside.

For Whipped Cream Frosting

• For best results, put the bowl (stainless steel bowl is the best) that you will be using to make the frosting in the freezer for at least an hour before making the frosting.
• Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Add powdered sugar and continue to mix until the desired thickness or it has reached stiff peaks.
• Prepare the piping bag and piping tip. I'm using Wilton open star 1M.

  Transfer your frosting to the piping bag, push all the cream towards the tip and rotate the top to seal the bag.
• Position the tip over one cupcake and begin frosting, using circular motion moving from inside to the outside, until you cover the cupcake. REPEAT for remaining cupcakes.

Decorating the cupcake

• Sprinkle the top with toasted coconut, then put 3 to 4 mini eggs in the center.
• Repeat the process for the remaining cupcakes. ENJOY!!