Bunny Bottom Flowerpot Cupcakes

Separate 100g of the white icing and knead to soften wearing food safe gloves. Flour your bench top with icing sugar or corn flour and roll 24 x 3cm balls from the white icing. Using the floured bench, press down on each ball until they flatten into an oval shape and set aside on a wire rack.

Knead the remaining 50g of white icing to soften. Once softened, add a few drops of red food colour and knead the colour in until the icing is pink and set aside. Pinch and roll 6 tiny balls of pink fondant and two small balls per cupcake to make the bunny feet pads and then using a flat surface press down until the balls are flattened into circle shapes.

Brush the bottoms of the pink fondant pieces with a little water and then stick them on top of the white fondant feet in the shape of bunny pads. Set aside to harden while making the cupcakes.

Preheat oven to 160°C (fan-forced). Fill 12 small terracotta craft pots with cupcake cases or line a 12 hole cupcake tin with cases and set it aside.

In the bowl of a stand mixer, or using a hand mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, mixing to incorporate.

Add sifted flour and milk in two batches, mixing until just combined. Add 1/4 cup of batter to each case, then bake for 15-20 minutes or until cupcake bounces back when the top is pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes). Transfer to a piping bag with a large round nozzle and set aside.

To assemble the cupcakes, pipe a dollop of vanilla buttercream onto the top of the cupcakes and then press the tops into a plate with desiccated coconut. Cut each marshmallow in half and place a 1/2 marshmallow (cut side down) in the centre of each cupcake with a small dollop of icing. When ready to serve, place a small dollop of icing on the bunny feet place on the cupcakes and serve.