Ingredients
½ cup butter
room temp, 125g
¾ cup sugar
180g
1 tsp vanilla essence
2 eggs
lightly beaten
½ cup milk
125ml
1 cup self-raising flour
225g
cocoa powder
for frosting
ready-made white frosting
spearmint leaves
for decoration (ears)
white marshmallows
for decoration (noses)
black Jelly Belly jelly beans
for decoration (snouts)
black writing icing
for decoration (mouths)
red Smarties
for decoration (tongues)
brown mini M&Ms
for decoration (eyes)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 Mixer
- 1 12-cup baking tray
- 1 Patty cases
- 1 Wire racks
- 1 Spoon
Instructions
- Preheat oven to 160°C (180°C fan-forced). Line a 12-cup baking tray with patty cases and set aside.
- Using a mixer, cream the butter, sugar and vanilla essence. Add eggs, beat well. Add milk and self-raising flour. Mix until ingredients are incorporated.
- Spoon mixture into patty cases and bake for around 12-15 minutes, until golden. Cool on wire racks.
- Mix cocoa powder with white frosting to make a pale brown colour. Cover spearmint leaves with brown icing. Ice cupcakes with white icing. Position ears. Use white marshmallows as noses, with black jelly beans as snouts. Draw mouths with black writing icing. Place red Smarties just under the marshmallows as tongues. Use brown mini M&Ms for eyes.
Notes
Tip
Don’t overbeat the cupcake mixture or your cupcakes will be dry.
Variation
You can use Betty Crocker vanilla frosting in this recipe.
