I made gluten free mint choc chip cupcakes for my Flutter Easter, i decorated them with fondant butterflies & flowers on piped grass.
Mint choc chip cupcakes
Preheat oven to 160-180 deg C (325-350 deg F)
Line muffin tray with paper cases
Place chocolate and milk in a small saucepan and stir over low heat until smooth
Beat butter, eggs, peppermint essence and sugar with an electric mixer until the mixture turns a pale colour.
Stir in flour, cocoa, and warm chocolate mix until mixed thoroughly
Divide mixture among cases
Bake for 25-30 minutes
Place cakes on a wire rack to cool
Vanilla buttercream frosting
Make up a batch of vanilla buttercream
Start by colouring your buttercream green, Spoon green buttercream into a piping bag or bottle fitted with a grass tip nozzle attached.
On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount onto cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles
Push fondant flowers and butterfly lightly into iced grass