Name: Pink flower cupcakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 1
Ingredients: 225.00 gm self-raising flour; 107.50 gm caster sugar; 250g packet vanilla and raspberry marshmallows; 187.50 gm pure icing sugar; 12 Smarties lollies; 100g butter, melted, cooled; 128.75 gm milk; 2 eggs, lightly beaten; 4.40 gm vanilla extract; 20g butter; 2.20 gm vanilla extract; 20.00 gm boiling water

Pink flower cupcakes

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Prep Time:
35 minutes

Cook Time:
15 minutes

Total Time:
50 minutes

Irresistible baking delight for all to savor!

Ingredients:

225.00 gm self-raising flour
107.50 gm caster sugar
250g packet vanilla and raspberry marshmallows
187.50 gm pure icing sugar
12 Smarties lollies
100g butter, melted, cooled
128.75 gm milk
2 eggs, lightly beaten
4.40 gm vanilla extract
20g butter
2.20 gm vanilla extract
20.00 gm boiling water

Instructions:

Preheat your oven to 200°C (180°C fan-forced) and prepare a 12-hole muffin pan by lining it with paper cases.
In a bowl, mix flour and caster sugar. Create a well in the center and add butter, milk, eggs, and vanilla. Use a large metal spoon to gently stir until well combined.
Fill each paper case generously with 2 heaped tablespoons of mixture. Bake for 12-15 minutes until a skewer inserted into the center of a cake comes out clean. Allow them to cool for 5 minutes before transferring to a wire rack.
For decorating: Split marshmallows in half crosswise. Combine icing sugar, butter, vanilla, and boiling water in a bowl. Mix until smooth and spreadable. Frost one cake with the icing. Create petal shapes by pinching the ends of 6 marshmallow halves. Arrange the marshmallow petals on the cake and place a Smartie candy in the center. Repeat with the rest of the cakes, icing, marshmallows, and Smarties. Serve and enjoy!

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