(click on the text to highlight each stage):
- To make the sponge; place the flour, sugar, baking powder, salt and butter into a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency. Preheat the oven to 170°C / Gas 3 and line a muffin tin with muffin cases.
- Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.
- Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean. Cool on a wire rack, then leave in the fridge overnight to stale.
- To make the frosting, put the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and mix until smooth. Add the milk and vanilla extract then whisk until light and fluffy.
- Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.
- Make balls of the mixture by rolling between your hands, then place on a baking tray, then put in the fridge for 15-20 mins.
- Melt the strawberry flavoured chocolate according to the instructions on the packet, then dip a lollipop stick into the chocolate and place in the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, then leave to set.
- To decorate the bunny use the ready to roll icing to form some bunny ears and leave to set. Use the black icing to stick a pink choco bean onto the cake pop for a nose, then draw on 2 eyes and some whiskers. Stick the ears onto the back of the bunny using water or sugar glue.