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.
To decorate, put 1¼ tubs (500g) of the icing in a large bowl and beat in a little pink food colouring paste or gel to give a pale pink colour. Spread the cupcakes with the pink icing. Use a teaspoon to top each with a smaller swirl of the remaining uncoloured icing.
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 sides of each ear into the pink glimmer sugar to coat.
Arrange 2 marshmallow ears onto the top of each bit of white icing so they stand upright. 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. Serve immediately and store any leftover cupcakes in an airtight container in a cool place for 2-3 days.
