Bunny in the Grass Cupcakes

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Gradually beat in the eggs, beating until fully incorporated into the mixture.

Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and vanilla until blended.

Spoon the mixture into the paper cases. Bake for about 20 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the 'grass': beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the vanilla and milk until blended. Reserve about 2 tablespoons of buttercream and set aside.

Beat the food colouring into the larger amount of buttercream.

Spoon into a piping bag with a grass nozzle. Pipe on top of the cakes, starting at the outside edge and working in circles. pulling up and away when a buttercream strand is long enough.

Roll pieces of white sugarpaste into 12 medium balls for the bodies and 24 small thick rectangles for the paws. Reserve some white sugarpaste.

Brush the paws lightly with a little water and attach to the bodies as in the photo.

Roll 12 small balls and 72 tiny balls of pink sugarpaste. Cut the larger balls in half and press into oval shapes. Brush lightly with water and attach to the paws. Attach 3 tiny balls to each paw with a little water.

Put the reserved buttercream into a piping bag with a grass nozzle and pipe a 'tail' on each bunny.

Arrange the sugar eggs on the cakes.