Bunny bottom cupcakes

Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with muffin cases.

Place the sugar, baking spread, flour, eggs and vanilla bean paste into the bowl of a stand mixer (or a large mixing bowl and electric handheld mixer). Combine, then add enough milk to achieve a dropping consistency. Divide evenly between the cases and bake for 15-20 minutes, or until golden and springy to touch. Remove to a wire rack to cool completely.

To decorate, use scissors to cut 24 of the marshmallows in 1/2. Mix the icing sugar with 4-5 tbsp cold water to make a thick, but spoonable icing. Spoon generously onto each cake to thoroughly cover and give a flat surface that’s level with the tops of the cases. Stick on 2 marshmallow pieces, pink side up, on the icing at the bottom of each cake to make the feet, then add 2 pieces at the top for the ears.

Snip 12 pink or white pieces of marshmallow to make small round tails, and stick 1 into the centre of each cake. Using the writing icing, make 3 little dots on each foot to look like the pads on the feet.