Preheat oven to 175 degrees celsius.

Place cupcake cases into the holes of two 12-hole muffin trays.

Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.

Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5.

Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.

Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.

Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.

Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.

Cut a hole in the middle of each cooled cupcake (not quite to the bottom). Discard the majority of the removed cake, keeping just a small slice for the lid.

Fill each hole with mini M&Ms.

Place the sliced cake lid of the cupcake back on top.

To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.

Add the butter, milk and vanilla extract to the bowl.

Mix for 30 seconds on Speed 4.

Place the frosting into three separate bowls and add 1-2 drops of food colouring to each bowl.

Ice cupcakes when they have completely cooled.