Ingredients for the Decoration:

• 2 tubs Betty Crocker™ Velvety Vanilla Icing
• Gluten-free pink, yellow, orange and green food colouring paste or gel
• Vegetable oil, for greasing
• 4 gluten-free white marshmallows
• 1 1/2 teaspoons pink glimmer sugar
• 1/4 teaspoon yellow glimmer sugar
• 16 gluten-free blue mini sugar-coated chocolate beans
• 8 gluten-free pink mini sugar-coated chocolate beans
• 1 teaspoon gluten-free chocolate strands
• 1 small tube black writing icing
• 1/2 gluten-free chocolate biscuit, crushed
• 30g dark chocolate chips

Preparing the Cupcakes:

• Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12-hole muffin trays with paper cupcake cases.
• Make, bake and cool the cake mix as directed on the box for cupcakes using the oil, water and eggs.
• The cupcakes will keep in a cool place for 2-3 days.

Bunny Cupcakes

(Makes 8)

• Put 125g of the icing in a bowl and beat in a little pink food colouring paste or gel to give a pale pink colour. Spread 7 of the cupcakes with the pink icing. Put another 25g of the icing into a bowl and beat in a little yellow food colouring paste or gel. Spread 1 more cupcake with the yellow icing. 
• Use 100g of the uncoloured icing and a teaspoon to add a smaller swirl of icing to the middle of each cupcake for the face.
• Wipe the blades of a pair of kitchen scissors with a little oil and cut each marshmallow in half widthways through the thick middle, then cut each half in half again to make 4 bunny ear shapes from each marshmallow. Dip the cut side of 14 of the marshmallow ears in the pink glimmer sugar to coat.
• Dip the cut side of the last 2 ears in the yellow glimmer sugar to coat. Arrange 2 pink marshmallow ears onto the top of each bit of white icing on the pink bunnies so they stand up. Arrange the yellow marshmallow ears onto the yellow cupcake so they stand up.
• Use the mini chocolate beans and chocolate strands to make bunny eyes, a nose and whiskers on each cupcake. Use the black writing icing to dot on the pupils of the eyes.

Carrot Patch Cupcakes

(Makes 8)

• Spread 100g of the remaining icing over another 8 cupcakes and sprinkle with the biscuit crumbs to resemble soil.
• Mix another 100g of the icing in a bowl with the orange food colouring paste or gel. In a small bowl, colour another 25g of the icing with green food colouring paste or gel. Spoon the orange icing into a piping bag fitted with a round nozzle (about 6mm in width), or simply fill a disposable piping bag and snip off the end leaving a roughly 6mm hole. Spoon the green icing into a piping bag fitted with a writing nozzle (about 2mm).
• Pipe 3 orange icing carrots, as though growing out of the soil, onto each cupcake. For the carrot ‘tops’, pipe the green icing in strands on top of each carrot.

Sunflower Cupcakes

(Makes 8)

• Put the remaining icing in a bowl and beat in the yellow food colouring paste or gel to give a striking sunflower yellow colour. Spread a thin layer of the icing over the 8 remaining cupcakes.
• Fill a piping bag with the remaining yellow icing and fit a small star nozzle. Pipe 6 lines from the centre of the cupcake, out to the edge, making an evenly spaced, ‘spoke-like’ pattern on each. To create the petals, start in the centre and pipe a loop by going down 1 side of each spoke, turning at the edge of the cupcake and following the next spoke back into the centre. Repeat to create 6 loops. 
• Fill the centre of each cupcake with chocolate chips, pointed-side down.