Heat oven to 190°C and line your bun tin with cupcake cases.
Put the flour, sugar, butter, yoghurt, lemon zest and eggs in a bowl and mix until smooth in consistency. Spoon into the cases, bake for 20-25 minutes until golden and set aside to cool on a wire rack.
For the frosting beat the butter, vanilla extract and icing sugar until the mixture is pale, creamy and completely combined. Add a few drops of green colouring and beat it in, the fewer drops the lighter shade of green you'll have. If piping, spoon into your piping bag and pipe stars all over the surface of your cupcake. If you're not piping, use a spatula to gently cover the top of your cupcake with icing and gently run a fork through the icing to mimic grass.
Roll the fondant icing into small balls for the bunnies’ bottoms, and smaller balls to make tails. Add these to your iced cupcakes using a drop of water to stick the tails to the body.
Make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.
