For the cupcakes
Heat the oven to 180°C (160° fan) gas 4.
Place paper cases in a 12 hole bun tin.
Beat together the butter, eggs and sugar in a mixing bowl until light and fluffy.
Stir in the flour, ground almonds and cornflour.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden. (Test to see if they are done by inserting a cocktail stick - it should come out clean).
Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Beat the butter until soft.
Gradually sift in the icing sugar and beat until smooth.
Add 1 tablespoon cream and beat until creamy and smooth.
Beat in the remaining cream if necessary, to loosen the mixture.
Spoon into a piping bag and pipe on top of each cake to cover the top completely.
Decorate with mini eggs and chocolate flakes.