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Ingredients

2/3 cup caster sugar
2 eggs
250g butter, at room temperature
3/4 cup desiccated coconut
1 1/4 cups self-raising flour, sifted
1/3 cup milk
1 1/2 cups icing sugar, sifted
120g mini pink & white marshmallows, halved diagonally (see Notes)
105g Coles Create & Bake Pink Decorating Sugar
105g Coles Create & Bake Blue Decorating Sugar

Method

Step 1 Preheat oven to 180C or 160C fan forced. Line a 12-hole, 1/3-cup muffin pan with paper cases.
Step 2 Use an electric mixer to beat caster sugar, eggs and half the butter in a small bowl until light and fluffy. Stir in coconut, then flour and milk. Divide among prepared cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Cool on a wire rack.
Step 3 Use an electric mixer to beat icing sugar and remaining butter in a small bowl until light and fluffy. Spread over cupcakes.
Step 4 Place pink sugar and pink marshmallow in a large sealable plastic bag. Place blue sugar and white marshmallow in a separate large sealable plastic bag. Shake to coat the cut sides. Arrange marshmallow over cupcakes.

Marshmallow flower cupcakes

How to make Marshmallow flower cupcakes

Ingredients

Method