I thought that this recipe from my Hummingbird Bakery Cookbook. I thought that this recipe would be quite a cute spring recipe.
Ingredients:
120g of plain flour
140g of caster sugar
11/2 tsp of baking powder
a pinch of salt
45g of unsalted butter, softened
120ml of whole milk
1 egg
1/4 tsp of vanilla extract
12 medium pink marshmallows
Frosting:
200g of mini marshmallows
edible glitter
250g of icing sugar, sifted
25ml of whole milk
3 drops of vanilla extract
Method:
1. Preheat the oven to 170C/325F/Gas 3 and line the cupcake tin with cases.
2. Mix the caster sugar and butter in a bowl until it is pale and fluffy. Then add in the egg so and vanilla extract. Then slowly add in the flour until it is all mixed in. The mixture may become a little bit stiff stiff so add the milk a little bit at a time until it is all mixed in. Lastly mix in the baking powder.
3. Then spoon the mixture into cupcake cases so that they are half full and then bake for 20-25 minutes. Remove from the oven and then tip then out of their cases and leave to completely cool.4. Put the medium marshmallows into a heat proof bowl and put oven a pan of hot water. Leave until melted and smooth. Once the cupcakes are cool cut out a little well in the middle of a cupcake and porin a little bit of the melted marshmallow mixture into the well and leave to cool.
5. Then to make the vanilla frosting, cream the butter and then add in the icing sugar little by little. Then add in the whole milk to loosen up the mixture and to give it a vanilla flavor add in the vanilla extract. If you want a little bit more vanilla flavour then you can change that the amount of vanilla you want to add.
6. Then mix in the mini marshmallows and spoon the frosting onto the cakes. You can use a piping bag if you want.
I hope b that you enjoyed this recipe and please comment what you want to see next.
Thank you
Xx.
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