EASTER BUNNY CUPCAKES

Preheat the oven to 180C/Gas4; line a 12-hole muffin tray with paper cases

Beat together the flour, butter, sugar and eggs for about 2 minutes until pale; divide between the cake cases and bake for 18-20 minutes until well risen and golden; remove from the oven and leave to cool completely

To make the green grass topping beat together the butter and icing sugar, until well blended; add the green food colour and stir well; make about 4 holes in a disposable piping bag and spoon the green butter icing into it; when the cupcakes are cold, pipe the green sugar icing on top to make the grass

To make the bodies of the bunnies, roll walnut sized pieces of the white icing and shape into balls for the body; make smaller balls for the tail; roll another two small pieces of white icing and shape into oblongs for the feet; stick a small pad of pink paste for the sole of the feet; stick the tail and feet on to the body of the bunny

To make the bunny heads, roll a ball of white paste and press to flatten slightly; model two small balls for feet, press on and mark with a knife; roll two small balls for the cheeks and press onto the face; model two flat ears and make inner pieces out of the pink icing for the ears and press onto the large ears; press onto two halved cocktail sticks and press into the head; model a pink nose and tongue and press onto the face; roll two small black eyes and press onto the face

Shape small carrots out of the orange paste and make leaves out of the green paste

Stick everything onto the green butter icing on the cupcakes