Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases.
Step 2
Make the cupcakes using cupcake mix, butter, eggs and milk following packet directions. Set aside to cool.
Step 3
To make the white chocolate icing, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined. Add white chocolate. Beat until combined.
Step 4
Place the coconut in a small bowl. Reserve 1 tbs white chocolate icing. Spread remaining icing over each cake. Dip the top of each cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink marshmallows in half, then cut each half into 2 pieces. Use a little of the reserved icing to attach a pink marshmallow piece to each white marshmallow piece to make ears. Use remaining reserved icing to attach the ears, brown M&M’s Minis for eyes, pink M&M’s Minis for noses and pink hearts for a mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.
Place the coconut in a small bowl. Reserve 1 tbs white chocolate icing. Spread remaining icing over each cake. Dip the top of each cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink marshmallows in half, then cut each half into 2 pieces. Use a little of the reserved icing to attach a pink marshmallow piece to each white marshmallow piece to make ears. Use remaining reserved icing to attach the ears, brown M&M’s Minis for eyes, pink M&M’s Minis for noses and pink hearts for a mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases.
Step 2
Make the cupcakes using cupcake mix, butter, eggs and milk following packet directions. Set aside to cool.
Step 3
To make the white chocolate icing, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined. Add white chocolate. Beat until combined.
Step 4
Place the coconut in a small bowl. Reserve 1 tbs white chocolate icing. Spread remaining icing over each cake. Dip the top of each cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink marshmallows in half, then cut each half into 2 pieces. Use a little of the reserved icing to attach a pink marshmallow piece to each white marshmallow piece to make ears. Use remaining reserved icing to attach the ears, brown M&M’s Minis for eyes, pink M&M’s Minis for noses and pink hearts for a mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.
Place the coconut in a small bowl. Reserve 1 tbs white chocolate icing. Spread remaining icing over each cake. Dip the top of each cake in coconut to lightly coat. Cut white marshmallows in half. Cut pink marshmallows in half, then cut each half into 2 pieces. Use a little of the reserved icing to attach a pink marshmallow piece to each white marshmallow piece to make ears. Use remaining reserved icing to attach the ears, brown M&M’s Minis for eyes, pink M&M’s Minis for noses and pink hearts for a mouth to each cupcake. Use writing icing to pipe whiskers onto each cupcake.
