Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.

Pop the margarine into a mixing bowl then add the caster sugar and eggs. Sift the flour, Cocoa and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.

Add the grated carrot to the bowl and stir until completely combined with the cake mixture.

Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

To decorate, break up the milk chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water, and leave to melt. Remove from the water and stir in the Liquid Glucose to form a thick paste. Scrape on to a piece of baking parchment and leave to cool – the mixture will become firm and pliable when cold. Try to avoid prolonged chilling as the paste will become too hard to mould.

Put the spread or butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar until creamy and soft and add Vanilla Extract. Mix in the whole tube of Green Gel Food Colour. Thickly spread the icing on top of each cup cake, right to the edge.

Divide the Milk Chocolate paste into 13 equal pieces, and form 12 portions into balls. Place a ball on top of each iced cake. Use the remaining portion of paste to make 12 pairs of bunny feet on the baking parchment.

Take 24 of the white chocolate chips and cut the pointy tops off each one. Push a chocolate chip point side down into each bunny foot and score bunny toes with a small knife.  Gently press two bunny feet onto the side of each of the bunny bodies.  Top each bunny body with one a white chocolate chip for a tail.