We have used the pavlova magic mix in the butter cream icing as it helps to stabilise the mixture.
150g butter, at room temperature
¾ cup caster sugar
2 teaspoons vanilla essence
2 cups self-raising flour
¾ cup milk
Pink Frosting, (see below)
pink and white marshmallows, blue cachous, black edible icing pen
Preheat oven to 180C (160C fan forced). Line 12 holes of a standard size muffin pan (1/3 cup capacity) with paper cases. Cream the butter, sugar and vanilla in a large bowl using electric beaters until light and fluffy.
Add eggs, one at a time, beating well after each addition. Fold in flour and milk alternately until combined. Spoon batter evenly between paper cases.
Bake for 20-22 min or until cooked when tested with a skewer. Allow to cool on wire racks before icing with Pink Frosting. Decorate as photo suggests. Sell separately.
Cream together 125g softened butter, 1 cup icing sugar mixture and 1 tablespoon pavlova magic mix for 6-8 min or until light and fluffy. Add 1 teaspoon vanilla essence and a few drops of pink food colouring and beat to combine.