Easter lamb cupcakes

Prepare the chocolate cupcakes according to recipe directions and allow to cool completely. (You can do this a day in advance.)

Prepare the vanilla buttercream by creaming the butter or margarine with an electric mixer till light and fluffy. Add the salt, vanilla and 500g of the icing sugar. Beat well. Add in milk a tablespoon at a time, alternating with the remaining icing sugar, till your desired consistency is reached. (You can also prepare this up to a few days in advance. Store in the fridge and allow to come to room temperature before decorating.)

Cut the black liquorice string into short lengths: cut 48 into .5cm lengths for the noses and cut 72 into 1cm lengths for the ears and tails.

Cut the 12 marshmallows in half lengthways. Using a skewer, poke two holes in the top end of each half for the ears, and poke two holes at the bottom of the front (uncut) side of each for the nostrils. Take the shorter .5cm liquorice pieces and stick them into the marshmallows where you've poked holes for the nostrils. Take 48 of the 1cm pieces and stick them into the marshmallows where you've poked holes for the ears.

Spread the backs of two edible sugar eyeballs with a bit of buttercream. Attach to a marshmallow head for eyes, positioning above the nose. Repeat with remaining eyeballs.

Spread an even layer of buttercream over the cooled cupcakes using a spatula or palette knife. Attach a marshmallow head onto each cupcake.

Cover the cupcakes in mini marshmallows, sticking them to the icing by one of the flat sides. Leave space on the opposite side of the cupcake to the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining 1cm liquorice pieces for the tails.