Pre heat oven to 160°C. Line a 12-hole muffin pan with cupcake liners

In a large bowl add butter, sugar and vanilla and beat using electric beaters until creamy and pale in colour. Add eggs one at a time mixing between each addition

Using a spatula fold in the flour in 3 parts alternating with the milk, mix until fully combined

Spoon the mixture evenly between the 12 liners and bake for 20 minutes or until just golden and the centre bounces back when touched. Cool completely before icing

To make the buttercream, add chopped butter to the bowl of an electric mixer and beat until the butter is pale in colour and fluffy. Add ½ of the icing sugar and continue to mix until completely combined. Add the milk and the remaining icing sugar and continue to mix for a further 3 minutes. Set 1 tablespoon of buttercream aside

Dip the cut side of the marshmallows into the jelly crystals to create bunny ears

Pipe or spoon a large dollop of butter cream on top of each cupcake and press coconut to completely cover each dollop (see tip). Using the buttercream you set aside stick the ears, eyes, nose and whiskers to the coconut covered buttercream