Preheat oven to 177°C. Line a 12-count cupcake try with cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together nicely. Scrape down the sides and up the bottom of the bowl as needed with a rubber spatula.

On medium speed, beat in the egg and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add half of your dry ingredients followed by all of your buttermilk. Beat on low just until combined then add remaining dry ingredients. Beat just until combined, do not over mix!

Divide batter between 12 cupcake liners (fill them about 3/4 full) then bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Allow cupcakes to cool completely before frosting them.

To make the topping, add cold cream and powdered sugar to a large bowl and beat with an electric mixer until stiff peaks form.

Top cupcakes with the whipped cream and garnish with candied orange slices and mini chocolate eggs to create nests. Enjoy!