Preheat the oven to 190?C, fan 170?C, gas 5 and line two muffin tins with 15 deep cupcake cases.

Beat the soft butter and sugar in a freestanding mixer or bowl until light and fluffy.

Add the eggs one at a time, beating well between each addition.

Add the vanilla, then gently add the flour, bicarbonate of soda, and baking powder.

Beat in the buttermilk, then carefully fold through the blueberries and blueberry conserve.

Divide the mixture among the cupcake cases and bake for 18-20 minutes, until the cakes are risen and golden and a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool on a wire rack.

For the whipped white chocolate ganache, put the chocolate in a heatproof bowl.

Put the cream and butter in a small pan and heat gently until the cream just starts to steam.

Remove from the heat and pour over the chocolate, leaving for 4-5 minutes, then stir to ensure the chocolate has completely melted.

Leave to cool and then chill for a minimum of 2 hours to thicken.

When the ganache has chilled, whisk it for 2-3 minutes until it has the consistency of softly whipped cream.

Transfer the ganache to a piping bag with a star nozzle and pipe on top of each of the cupcakes.

Decorate each cupcake with blueberries and mini eggs, then scatter with the chopped Milky Bar chocolate to finish.