Remove about 1/2 cup Creamy White Frosting; set aside. Tint remaining frosting green. Tint the Powdered Sugar Icing pink.
Spoon green frosting into a pastry bag fitted with a multi-opening tip. Spoon pink frosting into a pastry bag fitted with a very small round tip. Pipe green frosting in short bursts on cupcakes to look like grass. For Easter baskets, sprinkle top centers of 6 cupcakes with jelly beans. Insert a toothpick into each side of cupcakes to make holes. Cut licorice twist segments into handle-size portions. Insert the ends of the licorice segments into the holes in cupcakes to make handles.
For bunny cupcakes, cut 3 large marshmallows in half to make six halves. Spread outside of each marshmallow half with white frosting; roll in coconut. Place one marshmallow half, cut side down, on each of remaining six cupcakes. Attach a small round white candy to top of each marshmallow with frosting for tail.
Use your fingers to press and shape 12 small marshmallows into bunny feet. Pipe pink icing onto small marshmallows to make foot pads. Attach to marshmallow with with white frosting. Place small pile of jelly beans in the frosting "grass" near the bunny.
Powdered Sugar Icing
In a bowl combine powdered sugar, vanilla or almond extract, and enough milk to make icing drizzling consistency.
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.