Cupcake cuties

Make these pretty teatime treats with the kids

Malteser Cupcakes MAKES 12 PREPARATION 15 MINUTES COOKING 25 MINUTES (PLUS COOLING)

125g butter, chopped, softened

2 / 3 cup brown sugar

1 teaspoon vanilla

extract

2 eggs

1¾ cups self-raising flour, sifted

2 / 3 cup milk

40g packet Maltesers

CHOCOLATE ICING

1¾ cups icing sugar

¼ cup cocoa powder

15g butter

1-2 tablespoons

hot water

40g packet Maltesers

1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla.

3. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in Maltesers. Spoon mixture evenly into cases until two-thirds full.

4. Bake for 20-25 minutes or until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

5. CHOCOLATE ICING. Sift icing sugar and cocoa into a bowl. Beat in butter and enough water to make a smooth, spreadable consistency. Spread over cooled cakes. Top with roughly chopped Maltesers.