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Marshmallow Cupcakes


By What I Baked This Weekend (Visit website)





I got this recipe from The Hummingbird Bakery Cookbook and it's the first time I've made it. I love a cupcake but I have to say even I found these ones very sweet. However if you do have a sweet tooth then they could be the ones for you. My frosting didn't turn out as normal either today - I'm just maybe not having a good baking day to be honest! I was going to abandon this effort altogether but was happy that I'd used some Pasmak on the cakes. I received a packet of Pashmak as a gift - it is 'persian fairy floss' and the flavour I have is Rose. It is like a refined version of seaside candy floss. The make of my packet is Pariya - it's worth trying just for the unusual texture - it's a bit like fibreglass! As the cupcakes were already very sweet I thought I'd gild the lily just a bit more by adding a little finish of pasmak on the top.

The Recipe

120g plain flour
140g caster sugar
1 1/2 tsps baking powder
pinch of salt
45g unsalted butter
120ml milk
1 egg
1/4 tsp vanilla extract
12 pink marshmallows
200g mini marshmallows for frosting

Vanilla Frosting
250g icing sugar sifted
80g unsalted butter
25ml milk
couple of drops vanilla extract

Preheat oven to 170c/gas mark 3. Line a 12 hole cupcake tin with paper cases.

1. Put the flour, sugar, baking powder, salt and butter in a large bowl and beat slowly with an electric whisk until you get a sandy texture and everything is combined. Gradually add half the milk and beat until it is just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together then pour into the flour mixture and continue beating until just incorporated. Mix for a couple more minutes until the mixture is smooth.
3. Spoon the mixture into the cases until two-thirds full and bake for 20-25 mins or until a skewer inserted in centre comes out clean. Leave to cool.
4. Make the frosting by beating the icing sugar and butter together. Combine the milk and vanilla extract and slowly add to the butter mixture. Continue beating until light and fluffy.
Stir the mini marshmallows into the mixture.
5. Put the pink marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are completely cold, hollow out a small section in the centre of each one and fill with a spoonful of melted marshmallow then leave to cool.
6. Spoon the frosting on top of each cupcake.




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