Ingredients
125g butter
room temp
¾ cup sugar
(180g)
1 tsp vanilla essence
2 eggs
½ cup milk
(125ml)
1 cup self-raising flour
(225g)
white icing
white marshmallows
black Jelly Belly jelly beans
black writing icing
brown M&M Minis
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 12 cup tray
- 1 patty cases
- 1 electric beaters
- 1 wooden spoon
- 1 wire racks
- 1 scissors
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12 cup tray with patty cases.
- Cream the butter, sugar and vanilla essence with electric beaters. Add eggs and beat well. Add milk and self-raising flour. Mix with wooden spoon to combine then beat with electric beaters until ingredients are incorporated (don’t overbeat, or cupcakes will be dry and firm). Spoon into patty cases.
- Bake for around 12-15 minutes, or until golden. Cool on wire racks.
- Once the cupcakes are cooled, ice them with white icing. Use horizontally halved marshmallows as noses, with black jelly beans as snouts. Draw a mouth with black writing icing. Use brown mini M&Ms for eyes. Cut marshmallows in halves vertically and place cut-side down as ears.
Notes
Tip
You can use Betty Crocker vanilla frosting for this recipe.
Tip
If the kids are helping you with this recipe, you can get them to cut the marshmallow with scissors for you.
