Line a 12-hole muffin tray with assorted muffin paper cases.
Follow the packet instructions on the Ready To Bake pouches. Squeeze in the flavours into the cases until just over half full. Bake according to packet instructions (20-25 minutes). Leave the cupcakes to cool.
Remove the cupcakes from the cases and hollow out the centre. Fill with sweets/eggs.
Make the cream icing. Blend the stork with butter with the icing sugar and milk. Divide into 3 and colour with food colouring. Transfer a little of each into 3 separate piping bags. Pipe around the cupcake (avoiding the sweets). Pop another hollowed out cupcake (of the same colour) on top. Place the double cupcakes on a serving board.
Carefully icing each double cupcake with the appropriate icing so it looks like an Easter egg!