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
1/4 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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