Marshmallow Cupcakes
Soft cupcakes with marshmallow pieces and vanilla frosting, topped with edible glitter.
Ingredients
cake flour
120 g
caster sugar
140 g
baking powder
1½tsp
salt
a pinch
unsalted butter (softened at room temperature)
45 g
whole milk
120 ml
egg
1
vanilla extract
¼tsp
medium pink marshmallows
12
mini marshmallows (for frosting)
200 g
vanilla frosting (see recipe on page 11)
1 batch
edible glitter (for decoration)
to taste
cupcake tray (lined with paper liners)
12-cup
Instructions
1
Preheat the oven
Preheat the oven to 170°C (325°F) gas mark 3.
2
Mix the dry ingredients
Place the flour, sugar, baking powder, salt and butter in a stand mixer fitted with the paddle attachment and mix on low speed until sandy and well combined. Slowly pour in half the milk and mix until just incorporated.
3
Add the egg mixture
In a separate bowl, whisk together the egg, vanilla extract and the remaining milk for a few seconds, then pour into the flour mixture and continue mixing until just combined (use a rubber spatula to scrape down any unmixed ingredients from the sides of the bowl). Keep mixing for about two minutes until the batter is smooth. Do not overmix.
4
Bake
Scoop the batter into the cupcake cases, filling them two-thirds full. Bake in the preheated oven for 20-25 minutes, or until lightly golden on top and the cakes spring back when touched. A toothpick inserted should come out clean. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
5
Melt the marshmallows
Place the medium marshmallows in a heatproof bowl set over a pan of gently simmering water. Heat until fully melted and smooth.
6
Fill with marshmallow
Once the cupcakes have cooled, cut a small hole in the centre of each cake and fill with the melted marshmallow. Leave to set.
7
Make the frosting and decorate
Fold the mini marshmallows into the vanilla frosting by hand until evenly distributed. Spoon the frosting over the tops of the cupcakes and decorate with edible glitter.
