These sweet little cupcakes are as cute as they are delicious. A perfect Easter treat

INGREDIENTS: 

For the cupcakes:

• 175g butter

• 175g self-raising flour

• 175g caster sugar

• 1/2tsp baking powder

• 1/2tsp vanilla extract

• 3 large eggs

For the icing: 

• 175g butter

• 1/2tsp vanilla extract

• 3tbsp milk

• 350g icing sugar

METHOD: 

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases. Put all the cupcake ingredients into a large bowl and beat until smooth then divide evenly between the paper cases. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

For the icing sugar, put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Then beat in the remaining icing sugar and the remaining milk.

When the cakes are cool, spoon the icing into a piping bag fitted with a star nozzle and pipe swirls of the icing on top of each cupcake. Decorate with shaped marshmallow for ears and pink sweets for the bunny nose.