Ingredients for the Decoration:

• 2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
• 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 or pink sugar crystals
• 1/4 teaspoon yellow glimmer sugar or yellow sugar crystals
• 16 gluten-free blue mini sugar-coated chocolate beans
• 8 gluten-free pink mini sugar-coated chocolate beans
• 1 teaspoon gluten-free chocolate strands
• 1/2 gluten-free chocolate biscuit, crushed
• 1 small tube black writing icing
• 30g gluten-free dark chocolate chips

Preparing the Cupcakes:

• Preheat the oven to 180°C (160°C for fan forced ovens). Line 2 x 12-hole muffin pans with paper cupcake cases.
• Open the cake box, remove enclosed frosting sachet and reserve for another use. Make up the cake mix as directed on the box using the eggs, water and oil. Divide the mixture evenly between the cupcake cases. Bake both pans together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
• The cupcakes will keep in a cool place for 2-3 days.

Bunny Cupcakes

(Makes 8)

• Put 125g of the frosting in a small bowl and colour with a little of the pink food colouring paste or gel to give a pale pink colour. Spread 7 of the cupcakes with the pink frosting. Put 25g of the frosting in another small bowl and colour with a little of the yellow food colouring paste or gel to give a pale yellow colour. Spread 1 more cupcake with the yellow frosting.
• Use 100g of the uncoloured frosting and a teaspoon to add a smaller swirl of frosting 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 or pink sugar crystals to coat. Dip the cut side of the last 2 ears in the yellow glimmer sugar or yellow sugar crystals to coat.
• Arrange 2 pink marshmallow ears onto the top of each bit of white frosting 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 uncoloured frosting over another 8 cupcakes and sprinkle with the biscuit crumbs to resemble soil.
• Put 100g of the frosting in a small bowl and colour with the orange food colouring paste or gel. Put 25g of the frosting in another small bowl and colour with the green food colouring paste or gel. Spoon the orange frosting 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 frosting into a piping bag fitted with a writing nozzle (about 2mm).
• Pipe 3 orange frosting carrots, as though growing out of the soil, onto each cupcake. For the carrot ‘tops’, pipe the green frosting in strands on top of each carrot.

Sunflower Cupcakes

(Makes 8)

• Put the remaining uncoloured frosting in a bowl and colour with the yellow food colouring paste or gel to give a striking sunflower yellow colour. Spread a thin layer of the frosting over the 8 remaining cupcakes.
• Fill a piping bag with the remaining yellow frosting 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 baking chips, pointed-side down.