- 125g self-raising flour
- 1 level tsp baking powder
- 225g butter, softened
- 125g caster sugar
- 2 large free-range eggs
- 200g icing sugar, plus extra for rolling out
- 1/2 tsp vanilla extract
- 1 tbsp milk
- Ready to roll icing, white and coloured
- Asda Pink Glimmer Sugar
- 24 jelly beans
- 12 Smarties
- 12 mini marshmallows
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder into a bowl. Add 125g of the butter, the caster sugar and eggs.
Beat with a wooden spoon until mixed. Scrape the sides of the bowl down with a spatula, then beat the cake mixture for another minute.
Divide the mixture between the paper cases. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
Make the buttercream by beating the remaining 100g butter in a bowl until soft. Stir in the icing sugar, a spoonful at a time. Add the vanilla extract and milk, then beat until creamy. Set aside some buttercream for the ears and spread the rest on the cakes.
Make the bunny ears by rolling out the white icing on a sugar dusted work top with icing sugar. Cut out 24cm x 3cm circles. Use the cutter to trim them into ears. Spread with the buttercream and sprinkle with the glimmer sugar.
Roll out thin strips of the rolled-out icing to make the whiskers. You can make white whiskers or coloured whiskers – it's up to you. Cut them to even lengths with scissors – about 2.5cm long is ideal.
Position the ears on the cupcakes, then stick on jelly beans for eyes and Smarties for noses. Cut the mini marshmallows in half to make the mouth, place on the cakes, then add the whiskers.