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Bee’s recipe for absolutely lush cupcakes

(before you start: check you’ve got everything you need, including permission!)

cakes

what to do:

Turn the oven on to 190C/375F/Gas mark 5.
Put the paper cases in the holes.
Mix the butter and sugar together with a fork until it’s pale yellow.
Add the egg, bit by bit. And then the vanilla.
Sieve the flour and fold it into the mixture – don’t beat!
Add the milk and the water.
Spoon the lovely sloppy mixture into the cases, aiming for the middle.
Bake for 12 minutes (without peeping). Peep and if they’re golden on top get them out. If not bake for 2 minutes.
Cool them while you make the topping.

(Bee’s tip: make them quickly. They rise more and taste better.)

topping

what to do:

Put both ingredients in a saucepan and stir over the lowest heat until the chocolate has all melted. Cool in the fridge for 15 minutes (trying not to stick your fingers in it). Spread over the cool cakes. Cut marshmallows in half and squash to make petals. Arrange as flowers with a Smartie for the middle.

(Bee’s tip: eat a couple to make sure they’re all right.)