Ingredients
410g packet vanilla cupcake mix
Liquid pink food colouring
6 pink marshmallows
Mini pink baking marshmallows and edible black writing icing, to decorate
FROSTING
125g unsalted butter, chopped, at room temperature
1/3 cup cocoa powder
1 tablespoon milk
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with pink paper cases.
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Prepare cupcake mix according to packet directions, reserving frosting mix sachet. Tint cupcake mix pink with colouring. Spoon evenly into paper cases.
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Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 5 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter in small bowl of an electric mixer until pale and creamy. Beat in combined sifted cocoa and reserved frosting mix sachet, in two batches. Add milk. Beat until well combined.
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Spread frosting over top of cakes, then use the back of a teaspoon to roughen tops.
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Cut marshmallows in half. Place, cut-side up, onto cakes for the head. Cut 6 mini marshmallows in half. Press into the centre of each marshmallow for the nose.
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Cut extra mini marshmallows into small shapes to resemble ears and hooves. Arrange on cakes, as pictured. Use writing icing to pipe on eyes, nostrils and mouths.
TIP! Cakes can be decorated up to six hours ahead. Keep in a single layer in an airtight container. Mini baking marshmallows are available in the baking aisle of major supermarkets.
