Polar bear cupcakes

Serves:

12

Ingredients

• 125g butter, room temp
• 3/4 cup (180g) sugar
• 1 tsp vanilla essence
• 2 eggs
• 1/2 cup (125ml) milk
• 1 1/2 cups (225g) self-raising flour
• white icing
• white marshmallows
• black Jelly Belly jelly beans
• black writing icing
• brown M&M Minis

Method

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.

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Serving Suggestions

Note

• You can use Betty Crocker vanilla frosting this recipe.
• If the kids are helping you with this recipe, you can get them to cut the marshmallow with scissors for you.
• This recipe is by Alana House.