Marshmallow cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 125 g Self-raising white flour
- 25 g Cocoa powder
- 1 tsp Chocolate extract
For the marshmallow frosting
- 220 g White caster sugar
- 2 Egg white(s) (free range)
- 80 ml Water
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1
Preheat the oven to 180°C (fan 160°C/gas mark 4) and line a cupcake tin with 12 cupcake cases.
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2
In a large bowl, cream together the butter and sugar until they are pale and fluffy.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
Add the eggs one at a time beating well in between each one. Then add the chocolate extract.
For this step you'll need:
- 3 Egg(s) (free range) medium
- 1tsp Chocolate extract
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4
Carefully fold in the sieved flour and cocoa powder, mixing until it is evenly combined. Then spoon into the cupcake cases until they are about 2/3 full.
For this step you'll need:
- 125g Self-raising white flour
- 25g Cocoa powder
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5
Place in the oven and bake for about 20 minutes or until a skewer comes out clean. Remove from the oven and leave to cool.
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6
To make the marshmallow frosting place the sugar and water in a medium saucepan and gently heat until the sugar has dissolved. Don’t stir.
For this step you'll need:
- 220g White caster sugar
- 80ml Water
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7
Bring this to the boil and simmer until it reaches 116°C on your sugar thermometer. This will take about 10-15 minutes.
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8
Remove from the heat and let the bubbles subside. Whisk the egg whites until they reach the soft peak stage then still whisking, pour in the sugar syrup. Then continue to whisk for about 10 minutes until it is thick and cool.
For this step you'll need:
- 2 Egg white(s) (free range)
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9
Spoon the frosting onto the cooled cupcakes using the back of a spoon to swirl the frosting and cover the top of the cupcake. Decorate with some small marshmallows and a sprinkling of crushed biscuit.