Snowy Bear Cakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Mix together the flour, coconut, sugar, almonds, baking powder, bicarbonate of soda and salt in a mixing bowl.

Whisk together the coconut milk, oil and vanilla until blended. Pour into the flour mixture and stir until just combined.

Spoon into the paper cases and bake for about 15 minutes until risen and golden. Cool in the tins for a few minutes, then place on a wire rack to cool completely.

To decorate: cut 12 marshmallows in half horizontally. Pipe the 24 halves with chocolate 'paw' markings. Pipe chocolate dots for the 'paw' markings on 24 whole marshmallows and leave to set.

Pipe the remainingwhole marshmallows with a' nose' and sprinkle with chocolate strands, then leave to set.

Pipe chocolate circles on 24 mini marshmallows and sprinkle with chocolate strands for the 'eyes'.

Pipe the remaining mini marshmallows with small dots for the ears.

For the topping: sift the icing sugar into a bowl and gradually beat in the lemon juice and water until smooth.

Spoon a little icing on each cake and smooth level with a palette knife. Sprinkle with coconut.