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Hop to it! Here's how to make cupcakes with mini marshmallow rabbit faces.

Confetti cupcake

160g butter, softened

225g brown sugar

3 eggs (at room temperature)

a splash of vanilla extract

315g self-raising flour

75g 100s-and-1000s (sprinkles)

200ml buttermilk

Cream cheese icing

200g cream cheese

1 drop vanilla extract

60g butter, softened

115g icing sugar, sifted

Toppings

mini white marshmallows

large marshmallows

chocolate chips

1. Line a cupcake tin with your choice of cupcake patties. Preheat your oven to 165C fan-forced.

2. In a large bowl, mix the softened butter, brown sugar and vanilla extract until creamy and lighter in colour. If you are using a stand-mixer, use the paddle attachment throughout the recipe.

3. Add eggs one-by-one, beating well between each one so the mixture is well emulsified.

4. Add self-raising flour and sprinkles, and mix until just combined.

5. Add buttermilk gradually, in a slow stream, so you don't create lumps in your batter.

6. Spoon or pipe the mixture into your cupcake patties ¾ to the top, as they will rise significantly.

7. Sprinkle extra 100s-and-1000s on top of each cupcake before baking.

8. Bake for 12 to 15 minutes, depending on the size of your patty, until a light golden brown colour. Alternatively, you can test your cakes with a metal skewer.

9. While cupcakes are in the oven, prepare the cream cheese icing. Mix cream cheese and vanilla until soft and smooth. Add butter in three parts, mixing well in-between. Add icing sugar and mix until well-combined.

10. Once the cupcakes have cooled, use an off-set spatula (flat, metal blade) or pipe a layer of cream cheese icing onto each cupcake.

11. Place mini marshmallows on top to cover icing completely.

12. Cut one large white marshmallow diagonally in half, to create your bunny ears.

13. Cut a pink mini marshmallow diagonally in half. Place on top of the white marshmallow bunny ear and then use two mini chocolate chips as eyes. If you need, dip the bottom of the marshmallows and chocolate chips with icing, so they sticks to the cupcake.

Serves 25-30

Petal Met Sugar is a florist and pastry chef based in Sydney's Woolloomooloo, see petalmetsugar.com.au