Marshmallow Cupcakes

It was time to clean out the pantry cupboard and it is amazing what you find hidden in there! I came across a packet of mixed marshmallows so went hunting for a recipe that I could use some of them in. After searching through a few cookbooks I found a recipe for Marshmallow Cupcakes in the Hummingbird Bakery cookbook.

Marshmallow Cupcakes

Makes 12 muffin sized cakes

Ingredients

120g plain flour
140g castor sugar
1 1/2 tsp baking powder
a pinch of salt
45g unsalted butter, at room temp
120ml whole milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows

Method

1. Preheat oven to 170C. Put paper cases in pan. Put flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment 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.

2. Whisk the egg, vanilla and remaining milk together in a seperate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple of minutes until the mixture is smooth. Do not overmix.

3. Spoon the mixture into the paper cases until 2/3 full and bake in the oven for 20 - 25 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the pan before turning out onto a wire cooling rack to cool completely.



4. Put the marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.


5. When the cupcakes are cold, hollow out a small section in the centre of each cupcake and fill with a dollop of melted marshmallow. (I found this very difficult as warm marshmallow sticks to everything!) Leave to cool.



7. Replace the cutout piece of cake and top with vanilla buttercream.


These are a very sweet cupcake when finished, one I would keep for special occasions, as there is quite a hit of sugar between the cake, marshmallow centre and the buttercream!!