Preheat the oven to 180 degrees C and line a muffin tin with patty cups.
In a large bowl, cream butter and sugar together then beat in eggs, one at a time. Add lemon rind and vanilla; mix well.
In a separate bowl, combine flour, bicarb, baking powder and salt. Add to creamed mixture alternately with sour cream (cake mixture will be thick). Fill the patty cups 3/4 full. Bake 25-30 minutes or until a skewer tests clean. Cool for 10 minutes then remove to wire racks to cool completely.
Meanwhile, make the icing: in a large bowl, cream together the butter and vanilla. Beat in the icing sugar in four batches, beating well after each addition. Beat in the milk until light and fluffy.
To make the ears, take the marshmallow halves and place them on a clean surface cut side down. Spread a little bit of icing over the top of each then sprinkle with the pink decorating sugar to make the inside of the ear.
Spread a layer of icing over each cupcake then carefully add two marshmallow halves to each to make ears. Place a smartie in the middle to make a nose then draw in the eyes and whiskers with black writing icing.
I used my own cupcake recipe, but used the decorating idea on my cakes. They turned out great. I added some icing whitener to my buttercream icing to make it whiter, as it was a bit yellow. I also coloured some of the icing black to use for eyes and whiskers, as I had no icing pen. Thanks for the great idea! - 02 Apr 2012