Have all of the ingredients at room temperature. Preheat the oven to 350°F / 180°C. Line a muffin or cupcake tin with 12 cupcake liners.
Cream together the butter and sugar in a large bowl, until thoroughly blended.
Add the eggs to the butter and sugar mixture and combine.
Whisk together the flour and baking powder in another bowl.
Gradually add the flour and the milk to the mixture, bit by bit. Whisk by hand or with an electric whisk for 1 1/2 minutes until thoroughly mixed.
Stir well. Add the vanilla and stir again.
Fill each of the cupcake liners around 3/4 full. This easily makes 12 cupcakes, or up to 16 if you fill them a little shallower.
Bake for around 20 minutes, or until a tooth pick comes out of a cupcake clean.
Cook in the tin for 10 minutes. Finish cooling on a cooling rack. Allow to cool completely before icing.
Cut a marshmallow in half. Place one half of a marshmallow on top of a cupcake, just off the centre. Press gently.
Cover in red icing. I just spread it on with a spoon – quick and easy!
Melt a few pieces of white chocolate in the microwave or in a glass bowl over a pan of boiling water. This is to stick the eyes on. Put the other rectangles of chocolate to one side.
Dab a little melted white chocolate onto the back of two candy eyes using a small spoon. Stick the eyes onto one rectangle of white chocolate to make the ‘windscreen’. Stick onto the cake in front of the marshmallow.
Use the m and m’s to add wheels and head lights. I cut yellow m and m’s in half for the headlights.
Add a smile using a small piece of string liquorice or some black icing.
Go ahead and substitute any of the candies with your own ideas!