Preheat your oven to 300°F (150°C) and grease a Bundlette pan.

Cream together softened butter and granulated sugar for about 3-4 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking powder, and salt. Alternate adding the dry mixture and heavy cream to the creamed mixture until fully incorporated.

Fill each cavity of the Bundlette pan about one-third full with the batter and smooth the tops.

Bake the cakes for approximately 20 minutes or until golden and springy to touch. Cool in the pan for about 10 minutes before transferring to a wire rack.

Prepare the glaze by mixing powdered sugar, vanilla extract, and gradually adding water or milk until smooth and pourable.

Once cooled, drizzle the glaze over the cakes and top with colorful chocolate mini eggs.