Easter duck and rabbit cakes

Before making the cupcakes:

Cut 2 of the large marshmallows in 1/2 diagonally for the duck tails, take another 2 large marshmallows and cut them into a ball shape for the duck heads and then set aside Take 4 tbsp of the caster sugar and rub in a few drops of blue colouring until you get the colour you like, set aside, do the same with the yellow colouring and with the pink use 2 tbsp of caster sugar. Make up enough icing to cover the ducks tails and heads.

Using a cocktail stick coat the tails and heads all over with the icing let the excess icing run off. Carefully roll the duck tails in the yellow sugar until it is coated all over, leave to the side to dry, do the same with the remaining tails and heads.

Take the remaining 3 large marshmallows and cut each 1 into 3 pieces for the rabbits ears, take 1 of the ears and pat it sticky side down in the pink sugar until it is coated, do the same for all the ears and set aside.

Take your orange Fruitella and soften it in you hand, roll it out and cut 2 set of feet and 2 beaks for the ducks, roll out the pink Fruitella and cut 4 sets of rabbit whiskers, set aside.