Marshmallow Centered Cuppies

INGREDIENTS

FOR THE VANILLA CUPCAKES:
175g butter, softened
180ml (3/4cup ) castor sugar
3 eggs
560 ml (2 ¼ cups) self-raising flour
3 ml (½ teaspoon) salt
45 ml (3 tablespoon) milk
5ml (1t) vanilla essence
12 white marshmallows

FOR THE MARSHMALLOW ICING:
16 pink marshmallows
45 ml (3T) milk
250 ml (1cup) butter, softened
500ml(2cups) icing sugar

METHOD

Preheat oven to 180deg .line a 12 hole muffin tin with paper cases. For the cupcakes, cream together the butter and sugar until light and fluffy.Add the eggs one at a time and beat well. Fold in the flour, then milk and vanilla essence.

Half fill the cases with the cake mixture.press a marshmallow in the center and cover with the remaining cake mixture. Bake for about 20 minutes until cooked when tested with a skewer. Cool on a wire rack.

For the marsh mallow icing , melt the marshmallows in the microwave for a minutes . Beat milk through until smooth . Cool to room temperature .beat the butter and sugar until creamy . Beat the marshmallow mixture through the butter mixture until smooth.

Spread or pipe a layer of the icing over the cupcakes. Sprinkle with 100s and 1000s

INFO & TIPS

Taken from: Your family cupcake heaven

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