Ingredients
Buttercream
Decorations
Method
- Pre-heat oven to 180°C (160°C fan-forced).
- Place all the cake ingredients in a large mixing bowl and use electric beaters on low speed for 30 seconds. Once combined, increase speed to high and beat until mixture is thick and smooth.
- Line a 12 hole, 1/2 cup capacity muffin tray with paper liners and divide the batter equally into each. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in tin for 5 minutes before removing and leaving to cool completely on a wire rack.
- Prepare the buttercream icing by beating softened butter on high speed until pale before gradually adding the remaining ingredients. Transfer buttercream to a piping bag with a med-large round nozzle tip. (Hack: Save yourself the effort of making icing from scratch by using CSR Vanilla Buttercream Icing Mix – just follow the directions on pack).
- Pipe a tablespoon of icing onto the centre of each cupcake and smooth all over surface with a knife. Sprinkle with toasted coconut and fine grated lemon zest. Cut and arrange marshmallows pieces to make the cheeks, nose, eyes and ears. Add 2 chocolate chips for the eyes.
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