Bunny cupcakes

• self‑raising flour↗185g g
• golden sugar↗120g g
• butter↗120g g

  softened

• natural yoghurt↗100g g
• lemon↗1

  zest grated

• eggs↗2
• fondant icing (packet)250g g
• unsalted butter↗85g g

  softened

• vanilla extract↗few drops
• icing sugar↗200g g
• green food colouring

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection/gas 5 and line a 12‑cup muffin tin with paper cases. Place the flour, sugar, butter, yoghurt, lemon zest and eggs in a bowl and beat with an electric mixer until smooth. Spoon the batter into each cup with a large tablespoon, spreading it as evenly as possible. Bake for 20‑25 minutes, until the cupcakes rise and turn golden and a skewer inserted into the centre comes out clean. Set aside to cool on a rack.

2. 2

   For the frosting, beat the butter, vanilla extract and icing sugar together until the mixture becomes pale and creamy and fully combined. Add a few drops of green food colouring and beat again. If using a piping bag, transfer the frosting to a bag with a star tip and pipe green star shapes over the surface of the cupcakes to imitate grass. If not using a bag, spread the frosting over the cupcakes and use a fork to create a grass‑like effect.

3. 3

   Shape the fondant icing into small balls no larger than a walnut (these will be the “bodies” of the bunnies). Make even smaller balls for the tails and attach them on top of the large balls. Place one bunny on each cupcake. Then shape the legs by rolling two more small balls for each bunny and forming them into an oval. Attach them to one side of the large ball so they look like legs.