Cup cakes

Today my little brother and I created flower cup cakes. They turned out perfectly, and the whole experience, and the taste, was lovely. So, because I am so incredibly considerate, I thought I would put the recipe and method up here on my blog so that you too could make them. It was based on two recipes; one from the cup cake creations website, and the other from a food in a minute leaflet.
They're very simple to make, and they turn out even better if you share the baking process with a beloved family member. You know, add a little bit o' love, and all that.

What do ya' need?
150g marg. or softened butter.
3 eggs.
150g of castor sugar.
1/2 cup M & Ms (any variation)
175g self-raising flour
1 tsp baking powder

And for decoration...
12 M % Ms
30 marshmallows
3 tbs castor sugar
At least 2 different food colourings
1 1/2 cups of icing sugar

What do ya' need to do?
Before you begin, turn the oven on to 180'C, then line a 12 muffin pan with those cake-patty paper things.
Now, quickly beat the three eggs in a cup with a fork, then pour into a large mixing bowl.
Sift in the baking powder and the flour, and add the sugar.
Beat for two minutes with an electric mixture (I used a medium speed setting). Don't over do it- two minutes is adequate, and we don't want them turning out heavy, do we?
Fold the M & Ms into the mixture.
Then, using two dinner spoons (or any other instrument- it doesn't matter), evenly divide the batter among the muffin cases.
Gently place in the oven, and check on them in about 15 minutes (unless you have a super fast oven, then check in 10).
Leave them cooking for 18-20 minutes, or until the a golden and quite firm to the touch.
Turn off the oven and leave them in the heat for five more minutes.
Once that's over, take them out and leave them to cool off for a further 10 minutes.
After that, put them in a plate or wire wrack to completely cool off.
Don't ice them while they are warm!

Now, the petals...
Cut the marshmallows in half with a clean, wet knife. These sweets are sticky, so for nice halves, clean the knife regularly.
Put the sugar (again, divide evenly if you need to) in to a bowl and add 1/4 tsp of food colouring. Stir until the colour is even- it may take longer than you think.

To make the icing...
Put the icing sugar into a deep bowl (if you are making numerous icings, divide appropriately; we made red and blue, so we put 3/4 cup icing sugar in two bowls).
Add a single drop of food colouring. Our colouring didn't have a dripper top so we poured it into a 1/4 tsp then poured a drop from there.
Add a tsp of water, then 1/2 at a time from there. Add just enough water for a spreadable icing. Remember: you can always add more in, but you can't take it out.

Make the icing once your marshmallows are cut and your sugar ready, as it begins to thicken up quickly and becomes hard to spread (and the petals won't stay stuck on).
Ice the cup cakes, dip the cut side of the marshmallow into the sugar, then place on top of the muffin. Put the M & M in the middle. Hopefully, it will look like a flower.

Clean up, then enjoy!