Bunny Bum Cupcakes & Sheep Cupcakes

Pre-heat oven to 170c
Place the butter and sugar into a mixer and beat until light and fluffy
Start to add the eggs one at a time until they are all incorporated
Fold in all the other ingredients
Place the mix into a piping bag and pipe the mix up the side of the cupcake case
Bake for 12 minutes or until the sponge springs back when you touch the surface

Place the butter and the icing sugar into a food mixer with a paddle attachment and beat until light and fluffy
Melt the white chocolate callets and pour into the bowl with the mixed butter and icing sugar
Whip the mixture until all incorporated
Place the mix into a piping bag with a large round nozzle and pipe onto the cupcakes to create a dome
Cover with some vermicelli and white chocolate blossoms

Roll out the white sugar paste into a sausage shape with roughly the same diameter of a 5p coin
Cut off small pieces of the paste about the same thickness of a 5p coin and roll into a ball
Roll the balls onto a zest grater to add detail
To make the feet repeat the first two steps, but cut them to be around 4mm thick
Roll them into a ball, then mould them into a tear drop shape and flatten onto a worksurface
Using the pink paste roll three very small balls and one larger ball and push them onto the larger end of the feet, with the larger one in the middle to make the pads of the bunny’s feet. Please note you may need to stick them down with a little water
Place on top of the cupcake with the tail in the middle and the feet on either side

2 white chocolate buttons for eyes per sheep cupcake

1g pink sugar paste per bunny cupcake