This past year I have been following a handful of food blogs and was so inspired that I thought I would explore the blog world myself, as a blogger. I began to think about the recipe that would be my first on the blog. Lately I have been using Hummingbird Bakery’s cookbook every time I was in a baking mood, so naturally today’s recipe come from that book too.
I have chosen their marshmallow cupcakes, they look so delicious and I happen to have bag of mini-marshmallows in the cupboard.
The recipe for Marshmallow-cupcakes, approx. 12 cakes:
125 g flour
150 g sugar
1 1/2 tsp. of baking powder
A pinch of salt
50 g unsalted butter, room temperate
1 1/4 cup of whole milk
1/4 tsp. vanilla extract
12 medium pink marshmallows
250 g icing sugar
75 g unsalted butter, room temperate
2 tbsp. of whole milk
A few drops of vanilla extract
Preheat oven to 170 degrees C.
Whisk flour, sugar, baking powder, salt and butter together. Add half of the milk and whisk until consistency is even. In a separate bowl, beat eggs, vanilla extract and remaining milk together quickly. Add egg mixture to the flour mixture.
Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-27 minutes or until the cupcakes are light golden. I always use an ice cream spoon to fill the molds, it fits perfectly. Let the cakes cool in the molds and then turn them out onto a rack where they cool completely. When they have cooled down, cut a small hole in the center of each cupcake.
Put the medium marshmallow in a bain-marie and allow to melt completely. You have to be patient and it’s smart to have a cup of water next to the stove where you can have your spoon or spatula – whatever you use. It makes it a bit easier to work with the melted marshmallow. Fill the cakes with a dollop of melted marshmallow. Let it cool again. I think that you could use Marshmallow fluff just as easily, I just wanted to follow the recipe completely the first time.
Now its time to make the frosting
Beat icing sugar and butter together well. Add milk and vanilla extract a little at a time. Continue beating the frosting a few more minutes. Add the small marshmallows in the frosting with a spoon and finally decorate your cupcakes with the frosting.
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