Dessert Recipe Pink flower cupcakes

Dessert Recipe Pink flower cupcakes

Ingredients:

• 1 1/2 cups self-raising flour


• 1/2 cup caster sugar


• 250g packet vanilla and raspberry marshmallows


• 1 1/4 cups pure icing sugar


• 12 Smarties lollies


• 100g butter, melted, cooled


• 1/2 cup milk


• 2 eggs, lightly beaten


• 1 teaspoon vanilla extract

Extra decorating ingredients

• 20g butter


• 1/2 teaspoon vanilla extract


• 1 tablespoon boiling water

Instructions:

1. Preheat oven to 200°C/180°C fan- forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.


2. Combine flour and caster sugar in a bowl. Make a well in centre. Add butter, milk, eggs and vanilla. Using a large metal spoon, gently stir to combine.


3. Spoon 2 heaped tablespoons mixture into each paper case. Bake for 12 to 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand for 5 minutes. Transfer to a wire rack to cool.


4. To decorate: Cut marshmallows in half horizontally. Place icing sugar, butter, vanilla and boiling water in a bowl. Stir until smooth and spreadable. Spread 1 cake with icing. Pinch ends of 6 marshmallow halves to form petals. Arrange petals on cake. Press 1 Smartie in centre. Repeat with remaining cakes, icing, marshmallow and Smarties. Serve.