Cupcakes
Ingredients:
Cake:
375 ml (1½ cups) cake flour
10 ml (2 t) Baking Powder
2 ml (½ t) salt
187 ml (¾ cup) Sugar
2 extra large eggs
125 ml (½ cup) oil or soft margarine
125 ml (½ cup) milk
5 ml (1 t) Vanilla Essence
Icing:
125 ml (½ cup) soft margarine
500-750 ml (2-3 cups) Icing Sugar
10 ml (2 t) Vanilla Essence
a few drops of Food Colouring of your choice
10 ml (2 t) hot water, if necessary
24 Marshmallows, optional
24 paper cups
Method:
For the cake:
1.Preheat oven to 180ºC. Sieve first 3 ingredients together, add sugar.
2.Add the rest op the ingredients. Mix well.
3.Spoon ⅔ full into greased cup cake pans or paper cups. Bake 20 minutes until done.
For the icing:
1.Beat the margarine and icing sugar well, add essence and colouring.
2.If used, add water a little at a time. Beat well.
Spread icing on each cup cake. Cut a marshmallow in segments and place on cup cakes as flower petals. Sprinkle with 100's and 1000's or Chocolate Vermicelli. For the Vermicelli or 100's and 1000's to stick better, sprinkle on cup cake before the icing is dry.