Pre-heat the oven to 175C(375F) fan-forced and grease a 6-hole donut tin.

In the bowl of an electric mixer, beat the butter and sugar together until creamy.

Add the egg and mix is through then scrape down the sides.

Add the vanilla and half the flour and beat just until it starts to combine then with the beater going add half the milk.

Repeat with the remaining flour and milk.

Scrape the sides and give it one last mix.

Divide the mixture into as many bowls as you want colours and use food coloring to colour the batter.

Using about half a teaspoon of batter at a time, blob it into 5 of the donut moulds alternating between colours.

When you have used all the batter, use a toothpick to gently swirl the colours together.

Bake for 13-15 minutes or until a cake tester inserted in a donut comes out clean.

Leave them to rest in the tin for 5 minutes then gently remove from the tin onto a wire rack and let them cool completely.

To make the icing, add enough water to the icing sugar to make it into a drizzle. You want it just runny enough that it will trickle off the spoon when you scoop some up but not so runny that it falls straight off the spoon.

Divide it into a bowl for each colour then colour them as desired.

Place a chocolate egg on top of each cooled donut then splatter with different coloured icing until you get the desired effect.

Leave to dry then serve.

Best eaten on the day of baking but ok the next day too.