Melty Snowman Cupcakes

Method

1. Preheat oven to 200C/180C fan/gas 6.
2. In a bowl, cream together the butter, sugar and vanilla until light and fluffy. Crack in the eggs and briefly whisk together.
3. Add the self-raising flour and milk and beat together just until and a smooth batter is achieved. Using an ice cream scoop for ease, spoon the batter equally between the prepared cupcake cases.
4. Bake the cakes in the oven for 13 - 15 minutes until golden and risen. Remove from the oven and allow to fully cool whilst you prepare the toppings.
5. Sieve the icing sugar into a bowl and add 1 tbsp water and stir. Add a little more water if required - you want to achieve a very thick icing consistency, but one that will slowly drip over the sides of the cake.
6. Whilst the cakes are cooling, take small balls of orange fondant and roll in the palm of your hand to form small carrot shapes - set aside to air-dry firm up slightly.
7. Once the carrots are a bit firmer, take a marshmallow and make a small incision on the side using scissors. Insert a carrot into the hole to create the snowman’s face and nose. Using a black icing pen, add two eyes and set aside until you’re ready to assemble.
8. When the cakes are fully cooled, slice off the dome of each cake (and eat!). Spoon on a little icing to each cake encouraging it slightly to drip down the edges - this creates the melt-effect.
9. Top with your prepared marshmallow heads before adding two smarties for buttons. Finally, snap a pretzel stick into two and press into the cake either side of the marshmallow head to create arms. Repeat for each cupcake.