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Preheat
Preheat oven to 180C (350F) or 160C for fan-forced. Place patty cases onto a baking tray. |
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Mix
Empty the cupcake mix sachet into a medium mixing bowl, add beaten egg, water and oil. Mix with a wooden spoon until well combined.
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Bake
Spoon cupcake batter evenly between the 18 patty cases (approx ½ to ¾ fill), using a teaspoon. Bake for 10 - 15 minutes or insert a skewer into the centre comes out clean. Allow to cool in the tray for 5 minutes and place cupcakes onto a wire rack to cool.
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Ice
Combine icing sachet, water, margarine spread or soft butter, shredded coconut, small marshmallows and the choc sprinkles in a small mixing bowl. Using a wooden spoon, mix until smooth and glossy. For a runnier icing, add an extra 5mL (1 tsp) of water and mix.
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Topping
Using a butter knife, gently cover all the cold cupcakes with the prepared icing.
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