Place butter, castor sugar, lemon rind, eggs, flour, custard powder and milk into a large mixing bowl and beat on low speed with electric beater for 30 seconds, until combined. Increase speed to medium and beat for 1 minute until mixture is smooth.

Line a 12 hole muffin pan with paper cases and half fill with mixture.

Bake in a preheated oven of 180C for 20 minutes or until golden and cooked. Cool completely.

Meanwhile, cream the unsalted butter and vanilla extract in a beater until smooth. Gradually add icing sugar and continue beating until mixture is light and fluffy.

Divide mixture into 3 portions and tint each portion with your desired food colouring colour. Spread icing onto cup cakes.

Gently press sprinkles around the outside edge of the icing. Form a daisy design in the centre of the cakes using the mini marshmallows, and decorate with coloured cachous.

TIPS:

• All ingredients must be at room temperature (including milk) to ensure easy beating.
• Cup cakes are best made and eaten on the same day.
• Un-iced cup cakes can be frozen in an airtight container for up to 1 month.
• Simple and fast idea, and a brilliant alternative to a child's birthday cake.

Food 4 Life: Wednesday, 21st March 2007