Monday, 29 October 2012

Marshmellow cupcakes.

I purchased two bags of mini marshmallows for 50p a packet from Aldi a few months ago and was set to make some Weight Watchers Rocky roads, but never actually got round to making this. I have been trying to practise my cupcake making skills and thought a marshmallow cupcake would give me another perfect opportunity to use my marshmallows and practise my cupcake decorating skills.
Despite having over 50 cookbooks, I haven't got a recipe specifically for marshmallows cupcakes, so had to use my own initiative I simply followed a recipe for a Victoria Sandwich cake from The Great British Baking book, but I melted 50g marshmallow's in the microwave and Incorporated this into the cake mixture. I think next time I will simply place 3 mini marshmallows in the mixture as working with melted marshmallow's was quite difficult as it was very sticky.
Here is how my marshmallows cupcakes turned out:
marshmallow cupcakes

I made these cakes for a church social, and they went down a treat.
marshmallow cupcakes in box

I first started by creaming the butter, then the sugar, eggs, self-raising flour and vanilla flavouring together.
Victoria sponge mixture

I then melted 50g marshmallows in the microwave for 30 seconds.
Melted marshmallows
I mixed the marshmallows in the cake mixture and put into the cupcake cases.
Cupcakes pre bake
After 20 minutes they were bakes, although the did look a bit odd. But not to worry, a thick layer of pink butter cream would cover up any imperfections.
Baked cupcakes
I usually stick to my favourite butter cream recipe, also from The Great British Book of Baking and I'm sure you have your favourite butter cream recipe that could be used.

Recipe for marshmallow cupcakes.
175g unsalted butter, softened
175g caster sugar
3 medium free-range eggs, at room temperature
1 teaspoon vanilla flavouring
175g self-raising flour
1 tablespoon milk, at room temperature.

For the Bertram
125g unsalted butter
400g icing sugar
3-4 tablespoons milk
pink food colouring
around 48 mini marshmallows

Heat the oven to 180C/350F/Gas mark 4. Put the softened butter and sugar into a bowl and beat with an electric whisk or mixer, or wooden spoon, until very light and creamy. Scrape down the sides of the bowl from time to time with a rubber spatula.
Beat the eggs and vanilla with a fork until well mixed, then gradually add to the butter mixture, beating well after each addition. Sift the flour on to the mixture, add the milk and carefully fold in with a large metal spoon.
Divide the mixture into 12 cupcake cases and spread evenly. Bake in the heated oven for 20-25 minutes, or until the cupcakes are a light golden brown and spring back when gently pressed. Leave to cool.

For the butter cream
Put the soft butter into a mixing bowl and beat with a wooden spoon, or an electric whisk or mixer until very creamy in colour and texture. Stir the icing sugar into a bowl. Ad the milk and the vanilla until very smooth and thick. Add the pink food colouring and combine.
The icing can be spooned into a piping bag fitted with a star tube an piped in swirls or rosettes. Place the mini marshmallows on top and sprinkle with pink glitter.

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