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Marshmallow flower cupcakes
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Bake stunning blue and pink cupcakes for a delightful treat.
Ingredients:
  • 141.90 gm caster sugar
  • 2 eggs
  • 250g butter, at room temperature
  • 63.75 gm desiccated coconut
  • 187.50 gm self-raising flour, sifted
  • 84.98 gm milk
  • 225.00 gm icing sugar, sifted
  • 120g mini pink & white marshmallows, halved diagonally (see Notes)
  • 105g Pink Decorating Sugar
  • 105g Blue Decorating Sugar
Instructions:
  • Preheat the oven to 180C (160C for fan-forced). Line a 12-hole muffin pan with paper cases that hold 1/3 cup each.
  • In a small bowl, cream caster sugar, eggs, and half of the butter using an electric mixer until light and fluffy. Fold in coconut, followed by flour and milk. Spoon the batter into prepared cases. Bake for 20-25 minutes until a skewer inserted in the centers comes out clean. Allow the cakes to cool on a wire rack.
  • In a small bowl, use an electric mixer to blend icing sugar and the rest of the butter until fluffy. Then, spread over cupcakes.
  • Combine pink sugar and pink marshmallows in one large sealable plastic bag and blue sugar with white marshmallows in another. Shake each bag to coat the marshmallows. Arrange the coated marshmallows over the cupcakes.

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