RECIPE: Marshmallow Cupcakes

When it comes to baking, cupcakes take the cake!

So for my sister's 15th birthday I made mouth-watering marbled marshmallowy cupicakes!

This is my FAVOURITE flop-proof cupcake recipe - the best starter to ANY variation...

Marshmallow Cupcakes

adapted from The Hummingbird Bakery

Makes 12 big ones

Ingredients:

120g/1 cup cake flour

140g/ 3/4 cup caster sugar
1 1/2 tsp baking powder

3 Tbs softened butter

120ml/ 1/2 cup full cream milk

1 large egg

1/4  tsp vanilla extract

12 marshmallows

250g/ 2 cups icing sugar

5 Tbs softened butter 

2 Tbs full cream milk
drop of vanilla extract
12 marshmallows
 

Preheat the oven to 170C/325F. Put flour, sugar, baking powder and butter into a mixing bowl (add 1/4 cup cocoa powder for chocolate cupcakes). Using a handheld electric whisk on slow speed until combined (I used my Kenwood food processor with dough blade attachment). Gradually pour in half the milk and beat until the milk is just incorporated. 

Whisk the egg, vanilla extract and remaining milk together in a seperate bowl, then pour it into the flour mixture and continue to beating until smooth. Place a marshmallow in each cupcake case and then spoon in the mixture until two-thirds full. Bake for 20-25 min or until golden. Leave cupcakes to cool.

For the frosting, beat the sugar and butter in a bowl until mixed well. Add the milk and vanilla extract. Once incorporated, whisk untill light and fluffy. Chop up the marshmallows and mix them in. Spoon the frosting mixture onto the cupcakes and sprinkle with coloured sugar or edible glitter.