Fluffy Easter bunny cupcakes

For the cupcakes:

• 1 x 680 g box Woolworths Easy to Bake Vanilla Cupcake Mix
• 2 Woolworths Large Free Range Eggs
• ½ cup Woolworths Canola Oil
• ½ cup milk

For the icing:

• 100 g Woolworths Salted Butter
• 1-2 T milk

For the decorations:

• Woolworths Small Baking Cases
• Woolworths Rainbow Sprinkles, to decorate
• Woolworths Marshmallows, for ears
• Woolworths Desiccated coconut, to decorate
• Woolworths Fantastical™ Multi Coloured Eggs, to decorate

1. Heat the oven to 180C°. 
2. Place the cupcake holders in a muffin tray. 
3. Whisk eggs and sugar until fluffy. Add oil and beat well. For an easy baking hack, do this in a mixing jug so it makes less mess and is easier to pour. 
4. Add the dry cake mix to a large mixing bowl and pour in the beaten wet ingredients. 
5. Fold to incorporate and spoon into cases. 
6. Drop in a few of Woolworths Fantastical Easter Eggs into each cupcake and bake for 15 – 20 minutes until risen and an inserted skewer comes out clean.
7. Once cooled, spread over icing to coat. Sprinkle desiccated coconut onto a plate and roll the iced surface of the cupcakes in the coconut to coat to make the bunny fluff. 
8. Cut the marshmallows diagonally in half to make two bunny ears. Dip the cut side into the Woolworths Pink Sprinkles for the inside of the bunny ears. 
9. Place them on top of the cupcakes and add a pink Fantastical Egg for the nose.