Preparation 12mins
Cooking 20mins
Calories 412
Fat 25g
Carbohydrate 45g

Recipe

• 3 eggs
• 1 cup butter, softened
• 1 cup caster (berry) sugar
• ½ cup buttermilk
• 1 ½ cups self-raising flour, sifted
• 2 teaspoons vanilla extract

Topping

• 100g (3oz) icing (powdered) sugar
• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• Marshmallow dots
• (100g (3oz) minimum)

Method

1. Preheat the oven to 160c (320F). Use a 12-cupcake pan with cupcake papers. In a medium-sized bowl. Lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
2. Add buttermilk, flour and vanilla, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Topping

1. Meanwhile, combine half the icing (powered) sugar and butter and mix with a wooden spoon. Add remaining icing sugar, butter and vanilla extract and beat with spoon until light and fluffy,
2. Add a dollop (tablespoon-size) of topping to the centre of each cake. Make a flower design with the marshmallows dots in the centre of each cupcake.