Easter Bunny Cup Cakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

If you have a food processor add the eggs, spread, caster sugar and flour and pulse until well blended, if not, beat the spread with the sugar, then beat in the eggs , and then whisk in the flour until smooth

Line a cupcake tin with paper cases, ¾ fill each with some mixture. Bake for 18-20 minutes, until risen and firm to the touch

Allow to cool then cut off the risen dome, to make the cakes flat on top, cut this piece into half for the ears

Roll out the icing, cut out rounds and put on the cakes. Apply a thin brushing of honey, grate the chocolate, and sprinkle over the honey. Make two holes and put the cut tops in as ears. Cut shapes from the ready to roll icing for its teeth, chocolate buttons for eyes, laces for whiskers and half a button for its nose