Ingredients
125g butter, softened
3/4 cup Chelsea Demerara Sugar
2 eggs
2 cups self raising flour
2 Tbsp milk
2 x 125g pouches Wattie’s Mango & Apple Fruit Squirtz
Decorations
Food colouring
2 Tbsp Chelsea Caster Sugar
30 marshmallows
1 cup Chelsea Icing Sugar
Method
Preheat oven to 180ºC and line muffin tins with 12 paper cup cake cases.
In a bowl, beat together the butter and Chelsea Demerara sugar until light and creamy. Beat in eggs. Fold in sifted flour, milk and Wattie’s Mango & Apple Fruit Squirtz to make a thick batter.
Divide the batter among the cup cake cases and place in the preheated oven and bake for 12-15 minutes or until they are golden and spring back when touched in the centre. Remove from oven and cool on a cake rack.
Place Caster sugar on a small plate and add a few drops of food colour and mix until colour is even. Cut marshmallows in half and dip the cut side of each marshmallow into the coloured sugar.
Icing
Add a drop of food colour and just enough water to make a spreadable Icing. Spread thinly over cup cakes and stick the marshmallow petals on to make a flower. Add silver cachous for centres if desired.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 89 people added this to their Favourite Recipes.
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