I bought a box of Greeting cards with Humming bird’s bakery recipes on them from Lake Land the other day and i just had to try out the Marshmallow cup cake recipe . Its Delicious ♥
Unfortunately this box contains 20 cards of 4 different recipes but ill be collecting different cupcake recipes from different sources and write them in these cards 😀
- 1 cup Plain/ All Purpose Flour
- 3/4 cup caster sugar
- 1 1/2 teaspoon baking powder
- a pinch of salt
- 3 tablespoons unsalted butter , softened
- 1/2 cup whole milk
- 1 egg
- 1/4 teaspoon vanilla extract
- 12 medium pink marshmallows
Marshmallow Frosting :
- 2 cups icing sugar
- 5 tablespoons unsalted butter ,softened
- 2 tablespoons whole milk
- a couple of drops of vanilla extract
- 200g mini marshmallows
a 12 -hole cupcake trat , lined with large cup cake cases
(Makes 12 Cupcakes )
Preheat the oven 170 °C . Put the flour , sugar , baking powder , salt and butter in a large bowl and beat with a hand held electric whisk on slow speed until combined. Gradually pour in half the milk and bear until the milk is just incorporated . Whisk the egg , vanilla extract and remaining milk together in a separate bowl for a few seconds , then pour into the flour mixture and continue beating until smooth, but do not over mix. Spoon the mixture into the cupcake cases until two-thirds full and bake in the preheated over for 20-25 minutes , or until light golden and the sponge bounces back when touched . A skewer inserted in the center should come out clean . Leave the cupcake to cool slightly in the tray before turning out onto a wire rack to cool completely . Meanwhile , melt the medium marshmallows in a heat proof bowl over a pan of simmering water. When the cupcakes are cold , hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow .
To make the marshmallow frosting , beat the sugar and butter together in a bowl with a handheld electric whisk on a medium speed until the mixture comes together and is well mixed. Turn the whisk down to slow speed. Combine the milk and vanilla extract in a separate bowl , then add to the butter mixture a couple of spoons at a time . Once incorporated , turn the whisk up to high speed and beat until light and fluffy , at least 5 minutes. Stir in the mini marshmallows. Spoon the frosting on top of the cupcakes.
Enjoy ♥
Ginger Twine 