Step 1: Baking the Cupcakes

1. Preheat the oven to 350°F and line muffin pans with cupcake liners.
2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
3. Using a stand or hand mixer, beat butter on high speed for 1 minute until creamy. Add sugar and beat for another 2 minutes.
4. Mix in egg whites, vanilla, and almond extract, then fold in sour cream.
5. Add the dry ingredients and mix on low speed. Gradually pour in milk while mixing until just combined.
6. Fill cupcake liners about ⅔ full and bake for 19-22 minutes, or until a toothpick comes out clean.
7. Let them cool completely before frosting.

Step 2: Whipping Up the Frosting

1. Beat butter for 2-3 minutes until light and fluffy.
2. Add half of the powdered sugar, mix well, then add the remaining sugar and beat again.
3. Pour in heavy cream, vanilla, coconut extract (if using), and a pinch of salt, beating until smooth.
4. Mix in blue food coloring until you achieve a soft robin’s egg shade.
5. Transfer frosting to a piping bag and swirl onto cooled cupcakes.

Step 3: Decorating with a Speckled Touch

1. Arrange three Cadbury mini eggs on top of each frosted cupcake.
2. In a small bowl, whisk together cocoa powder and vanilla extract to create “speckle paint.”
3. Dip a stiff pastry brush (or a new paintbrush) into the cocoa mixture and flick speckles onto each cupcake for a natural egg effect.