Easter Bunny Cupcakes

Cupcakes:

• 1½ cups White Wings Self-Raising Wholemeal Flour  
• ½ cup White Wings Plain Wholemeal Flour 
• 1 cup CSR Caster Sugar 
• 3 eggs 
• 150g butter, softened 
• 2/3 cup milk 
• 2 tsp vanilla essence 

Buttercream:

• 125g butter, softened 
• 1½ cups CSR Soft Icing Mixture 
• 1 tbsp milk 

Decorations:

• Marshmallows, Normal and mini size, pink and white (for cheeks, nose, eyes and ears) 
• Chocolate chips, milk or dark (for eyes) 
• Shredded coconut, toasted (for fur) 
• 1 lemon for zesting 

1. Pre-heat oven to 180°C (160°C fan-forced). 
2. Place all of the cake ingredients in a large mixing bowl and use electric beaters on low speed for 30 seconds. Once combined, increase speed to high and beat until mixture is thick and smooth. 
3. Line a 12 hole, ½ cup capacity muffin tray with paper liners and divide the batter equally into each. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in tin for 5 minutes before removing and leaving to cool completely on a wire rack. 
4. Prepare the buttercream icing by beating softened butter on high speed until pale before gradually adding the remaining ingredients. Transfer buttercream to a piping bag with a med-large round nozzle tip. (Hack: Save yourself the effort of making icing from scratch by using CSR Vanilla Buttercream Icing Mix - just follow the directions on pack). 
5. Pipe a tablespoon of icing onto the centre of each cup cake and smooth all over surface with a knife. Sprinkle with toasted coconut and fine grated lemon zest. Cut and arrange marshmallows pieces to make the cheeks, nose, eyes and ears. Add 2 chocolate chips for the eyes.