Recipe – Marshmallow Cupcakes

So I tried something new today and made cupcakes with some of my favorite sweets: marshmallows. I decided to work from one of the best recipe books to my opinion: The Hummingbird Bakery Cookbook. This book has some amazing recipes and rather easy to make and they have something for all tastes.

Let’s get started!

Marshmallow Cupcakes

This recipe makes 12 cupcakes. You’ll first need following ingredients.

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  • Ingredients
    • 120g self-raising flour
    • 140g caster sugar
    • a pinch of salt
    • 45g unsalted butter, at room temperature
    • 1,2 dl whole milk
    • 1 egg
    • 1/4 teaspoon vanilla-extract
    • 12 medium pink marshmallows
    • 200 g mini marshmallows for the frosting
    • 1 quantity of vanilla frosting
  • Directions
    • Preheat the oven to 170°C.
    • Mix the flour, salt and butter in a bowl, and by using an electric handmixer, beat at a low speed until you get a sandy consistency and everything is well combined. Gradually pour in half of the milk and beat until it is just incorporated.
    • Whisk the egg with the vanilla and the rest of the milk in a separate bowl, then pour the mixture into the flour mixture and continue beating until just incorporated. Don’t forget to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple of minutes until the mixture is smooth. Do not overmix so the cupcakes will be light and fluffy.
    • Spoon the mixture into the paper cases, until two-thirds full. Bake into the preheated oven for 20-25 minutes or until golden-brown. The sponge must bounce back a little bit when touched and a skewer inserted in the center 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 little bit of the melted marshmallows. Leave to cool.
    • Stir the mini marshmallows into the vanilla frosting by hand until they are evenly coated.
    • Spoon the frosting on top of the cupcakes. I’d leave it in the fridge for an hour so the frosting can set. After letting it sit, enjoy.

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And they are amazing! They’re fluffy and sweet, but watch out because these are literally sugar bombs. They are quite heavy and I had enough after eating one. I had more for later on and my family enjoyed them so much as well, but I’ll probably make them again for special occasions. As they are packed with sugar, it’s not a recipe I would try out every week.

Try them out and let me know what you think! Don’t forget to post any pictures of the cupcakes you made and if you have any recipes you would like to share with me, don’t forget to add them in your comments. I’m always looking for new recipes to try out. 

love

Anna-Lisa ❤

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