Preheat the oven to 180°C/160°C fan/Gas Mark 4. Line 2 muffin tins with 16 baking cases.

 Pop the margarine and sugar in a large bowl and cream together until light and fluffy.

Add the eggs and vanilla, beat until smooth. If the mixture begins to curdle, add a spoonful of flour. Sift in the self-raising flour and beat again until combined.

Divide the mixture between the baking cases. Bake for about 15-20 minutes, or until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

Pop the butter in a large bowl and beat until smooth and glossy.

Gradually add the icing sugar and vanilla, mixing well after each addition. Add 2-3 drops of green food colouring and mix to combine.

Spread the green buttercream over all the cupcake, and using the back of a spoon spike it upwards to create the grass effect.

 For the bunny bums: Cut a large marshmallow in half and place one half on top of each cupcake, then cut a mini pink marshmallow in half to use as a tail.  Use mini white marshmallows to create the feet and top with mini flowers to create a garden look.

 For the garden: Use a fork or the back of a spoon to create texture in the buttercream. Place 2-3 chocolatey carrots on top and add some mini flowers for extra decoration.

And there you have your cute mini bunny bum cupcakes!