1.Preheat the oven to 180 degrees and place fairy cake cases into tin.
2.In a large mixing bowl combine your dry ingredients, flour, cocoa powder and baking powder. Whisk together until completely combined.
3.In a separate bowl, beat together your sugar, vegetable oil and yoghurt. Mix together until smooth and creamy. Then add your egg and vanilla extract.
4.Then pour your wet ingredients into your dry stirring as you go. Once the mixture is combined, divide into your fairy cake cases, making sure to divide the batter evenly as possible. Place in the oven and bake for 20 mins or until a skewer comes out clean.
5.To make your malted icing, whisk your butter in a bowl until light and fluffy. In a separate bowl, combine your icing sugar, malt powder and cocoa powder. Then slowly add your icing sugar mix and water into the whisked butter, stirring until the icing is smooth and well combined. Set aside.
6.To make your wilderness icing, again whisk your butter until light and fluffy. Then sieve in your icing sugar, whisk until combined, then drop in the green food colouring, vanilla extract and water.
7.Once your fairy cakes have cooled, cut a small 2cm sized hole in the top of each cupcake, removing enough sponge to fill the centre of each cake. Fill with your malted icing with a piping bag.
8.Once all your fairy cakes are filled, decorate them with your wilderness green icing using a small star nozzle to create a grass effect. Place your Maltesers Mini Bunnies on top and enjoy!