INGREDIENTS FOR THE VANILLA CUPCAKES: 175g butter, softened 180ml (3/4cup ) castor sugar 3 eggs 560 ml (2 1/4 cups) self-raising flour 3 ml (1/2 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 a marshmallow in the center and cover with the remaining cake mixture. Bake for about 20 mins 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 minutues. 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

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