Masquerade Cupcakes

INGREDIENTS

• 84g ready roll icing (coloured if desired)
• ¾ cup self-raising flour
• ¼ cup brown sugar
• 1 x 59g egg, lightly whisked
• ½ cup milk
• 40g butter, melted
• 1 teaspoon vanilla essence

ICING

• 120g butter, softened
• 1 cup icing sugar mixture
• 1 tsp vanilla essence

DIRECTIONS

1. To make the masquerade masks, push 4g of ready roll icing into each mould and remove gently. Place onto a piece of paper towel to dry for at least 1 hour. Repeat until 21 are moulded.
2. Preheat the cupcake maker until the ready light switches on.
3. In a bowl, mix together the flour and sugar until combined.
4. Create a well in the centre and add the egg, milk, butter and vanilla.
5. Fold ingredients through until combined.
6. Spoon a tablespoon of cupcake mixture into each mini cupcake well and close the lid and cook for 8 minutes.
7. Turn the mini cupcakes out onto a cake rack and cool.
8. To make the icing, using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and whipped, approximately 3 minutes on a medium speed.
9. Evenly spread the tops of the cupcakes with icing and top with a masquerade mask each.