Pink Kiss Cupcakes

All you need

	Preheat Preheat oven to 180˚C conventional or 160˚C for fan-forced. Line a 12 x ⅓ cup capacity standard muffin pan with patty cases.
	Mix Place the cupcake mix, eggs, milk and margarine or soft butter into a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 3 minutes, scraping down sides of bowl occasionally. Spoon cupcake mixture into prepared muffin tray. (approx. ½ to ¾ fill).
	Bake Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in muffin tray before placing cupcake onto a wire rack to cool. Note: Time may vary depending on oven.
	Frosting Place frosting mix and margarine or soft butter in a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes, scraping down sides of bowl occasionally. Decorate Divide frosting into two equal parts. Add a few drops of food colouring to one half then spoon both coloured and uncoloured frosting into a piping bag and decorate tops of cupcakes. Top with a few of the heart sprinkles. Level Australian Standard 250ml measuring cup and metric spoons used. To retain freshness, store cup cakes in an airtight container. Do not freeze.

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