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Marshmallow cupcakes

Either Vanilla or Chocolate Frosting can be used to top these cupcakes, with bits of marshmallow to give texture. Crumbling digestive biscuits on top is also a good addition.


  • 120 g plain flour

  • 140 g caster sugar

  • 1½ teaspoons baking powder a pinch of salt

  • 45 g unsalted butter at room temperature

  • 120 ml whole milk

  • 1 egg

  • 1/4 teaspoon vanilla extract

  • 12 medium pink marshmallows

  • 200 g mini marshmallows. for the frosting

  • 1 quantity Vanilla Frosting edible glitter, to decorate


Preheat the oven to 170 C (325°F) Gas 3

Put the flour sugar baking powder salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) .

and boat on slow speed until you get a sandy consistency and everything is combined Gradually pour in half the milk and boat 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 just incorporated (scrape any unmixed ingredients from the side of the bow with a rubber spatula).

Continue mixing for a couple more minutes until the mixture smooth. Do not overmix 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.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Put the medium marshmallows in a heatproof bowl over a pan of simmering water Leave until melted and smooth 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 Stir the mini marshmallows into the Vanilla Frosting by hand until evenly dispersed .

Spoon the frosting on top of the cupcakes and decorate with edible glitter.


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