Marshmallow Cupcakes

 

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 egg

1/4 tsp. vanilla extract

12 medium pink marshmallows

Topping

250 g icing sugar

75 g unsalted butter, room temperate

2 tbsp. of whole milk

A few drops of vanilla extract

Method:

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

Method:

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.