Well, maybe not quite but these Marshmallow Cupcakes are gorgeous! I saw the recipe on the net a while back and decided to give it a go and finally got round to buying The Hummingbird Bakery cookbook! So lots of little treats will be appearing here shortly!
The cake mix itself looked oddly runny to me and I was a little weary it wouldn't work but it did! Such a light, moist little cupcake - filled & topped with gooey marshmallow.
The recipe says it makes 12 but I only managed 9. I was probably too generous with the mixture in each case though.
Ingredients:
120g plain flour
140g caster sugar
1½ tsp baking powder
a pinch of salt
45g unsalted butter - at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
For the frosting:
1 quantity vanilla frosting
edible glitter - to decorate
Method:
1. Preheat the oven to 170'C/Gas 3.
2. Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. 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 just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
7. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
8. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
9. Spoon the frosting on top of the cupcakes and decorate with edible glitter.
Yum. yum. Gorgeous recipe courtesy of The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers! xox