It's Day 2 of my week-long bake off (with myself?!) for National Cupcake Week.
Today's recipe is also from The Hummingbird Bakery cookbook - Marshmallow Cupcakes.
I did tweak it a little by adding pink food colouring to the icing, and I couldn't find mini marshmallows so I just chopped up some big ones.
Also, put a few less than recommended in, as the frosting recipe I used was already very sweet and rich.
The vanilla sponge is light, fluffy - and goes wonderfully with the molten marshmallow.
For Vanilla Sponge:
- 120g plain flour
- 140g caster sugar
- 1½ tsp baking powder
- a pinch of salt
- 45g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼ tsp vanilla extract
- 12 medium pink marshmallows
- 200g mini marshmallows
- 125g butter, softened
- 1 teaspoon vanilla extract
- 300g icing sugar
- 2 tablespoons milk
1. Preheat the oven to 170°C (325°F) gas 3.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. 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. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
4. 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.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
7. 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.
8. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
9. Spoon the frosting on top of the cupcakes and decorate with edible glitter.
This recipe (Cake, not frosting/icing) is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
The only problem I have is that they are EXTREMELY sweet - if you're making these as a gift, make sure the person has a massive sweet tooth.
Be prepared for a rather epic sugar rush.
I took a BIIIG batch of cake into the office yesterday to cure our Monday Blues - they had all been completely devoured by 10.30am.
I hope you all enjoy this series - I promise I'll still blog some fashion-y stuff as well!
If you missed yesterday's recipe of Black Bottomed Cupakes, please give it a clicky-clicky?