Last week I asked my partner for ideas to bake for this week’s recipe, and he gave me one word: Marshmallows.
Marshmallows are great to bake with as they expand when heated, filling out an otherwise boring cake or cupcake with a soft and chewy center, and also look fantastic atop your latest baking creation (Dolly Varden, anyone?).
This recipe will work well with both mini and full-sized marshmallows, just make sure to account for their expansion when baking and don’t over fill your cases!
Marshmallow Surprise Cupcakes
Prep: 10 minutes
Cook Time: 15 – 20 minutes
Yield: 18 Cupcakes
Ingredients
100g Butter
2/3 Cup Caster Sugar
1tsp Vanilla Essence
2 Eggs
1 Cup Self-Raising Flour
1/3 Cup Cocoa
½ tsp Bicarbonate of Soda
½ Cup Milk
1 Bag Mini or Full-Sized Marshmallows
Frosting
¼ Cup Unsalted Butter – Softened
1 ¼ Cup Icing Sugar
1 tbs Cocoa
1 tbs Milk
Method
Step 1
Preheat oven to 180oC (160oC Fan Forced). Line cupcake tin with cases.
Step 2
Using an electric mixer; cream butter, sugar, and vanilla until combined and fluffy. Gradually add eggs and mix until just combined.
Step 3
Combine flour, cocoa and bicarbonate of soda. Add to creamed mixture with milk. Beat until just combined.
Step 4
Spoon mixture until each case is one-third full. If using mini marshmallows, add a few to each cupcake and use a skewer to poke them down into the mixture. If using full-sized marshmallows, cut them in half horizontally and poke one half into the mixture. Bake for 15-20 minutes.
Frosting
Step 1
Beat butter until smooth. Add icing sugar and cocoa and combine well.
Step 2
Beat in milk until the mixture is fluffy.
You can tell your cupcakes are ready when the tops spring back when touched. Remove the cupcakes from your tin and place on a cooling rack, leave until completely cooled. Frosting your cupcakes whilst they are still warm will cause the frosting to melt and loose shape.
Once cooled, use a piping bag to decorate your cupcakes, adding decoration such as cachous on top for some extra sparkle.
Aimie
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Image: Aimie Burns