Vanilla Cupcakes

Marshmallow Vanilla Buttercups

(Preparation 12 minutes, Cooking 20 minutes, Calories 412, Fat 25g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, 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 cake 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

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

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