Marshmallow Cupcakes

Ingredients

11⁄2 cups Beacon mmmMallows Pink & White Mallow’s, plus 12 for garnish1⁄4 cup vegetable oil1 XL egg1 cup (250ml) store-bought vanilla cupcake mix200g store-bought vanilla frosting 1⁄2 cup small coloured sprinkles (optional)

Method

Preheat the oven to 180c and line a 12 hole muffin pan with liners.Add 1⁄2 cup of Beacon mmmMallows Pink & White Mallows to a microwave-safe bowl. Heat for 15-20 seconds or until they start to melt and form a sticky consistency.I would say until double in size. *Chef’s Tip: Do not overheat the mallows, or they will burn and harden.Add the oil and egg to the melted mallows and mix vigorously until combined.You may have littlw lumps of mallows visible. Thats normal.Add the vanilla cake mix and 1/2 cup warm water. Mix until smooth. There should be no lumps in the batter.The batter will be very thin. Do not be alarmed.Pour the cupcake batter into the prepared liners, filling 3⁄4 to the rim, and bake for 10-12 minutes or until risen and lightly golden brown on top. Once baked, remove the cupcakes from the oven and allow to cool.

For The Icing

Melt the remaining 1 cup of marshmallows in a separate medium-sized microwave-safe bowl until double in size.Mix vigorously.Add the store bought frosting to the melted mallows and mix vigorously again until smooth.Spoon or pipe the frosting over the cooled cupcakes.The frosting hardens after a while.To garnish, cut the remaining marshmallows in half, at an angle. Sprinkle the sprinkles into a dipping bowl, and dip the sticky side of the mallows into the sprinkles.Stick 2 half marshmallows, sprinkle-side up, onto each cupcake to resemble bunny ears.Serve and ENJOY!