Easter Bunny Cupcakes

Preheat the oven to 180°C/gas mark 4 and line the 12-hole muffin tin with paper cupcake or muffin cases.

Put all the cake ingredients into a bowl and beat until smooth and evenly mixed. Divide the mixture evenly between the paper cases and bake for 20-25 minutes. 

Meanwhile, make the bunny ears. Roll out the white sugarpaste icing and the pink sugarpaste icing to approximately 2-3mm thick (it needs to be thick enough to hold itself).

With a sharp knife, cut out the bunny ear shape, making sure the the white sugarpaste ears are 2mm bigger than the pink. 

With a little bit of edible glue (or you can use a bit of icing sugar mixed with water until you get a paste) - stick the pink inner ear to the outer white ear. You can bend the ears over slightly if you want to give different looks. 

The sugarpaste will start to harden quite quickly so it's best to work as quickly as you can so it doesn't start to crack.

Leave the cupcakes to cool on a wire rack while you make some buttercream.  In a large bowl put the butter, vanilla extract,1 tbsp of milk, and half the icing sugar and beat until smooth. Add in the remaining icing sugar, and mix well until combined. Add more milk if you need to loosen it. Add the food colouring a tiny bit at a time until you get the desired colour.

Once the cupcakes have cooled completely, pipe your buttercream in any design you like.

Add 2 of the bunny ears in to the pink buttercream icing in each cupcake.