Sarah of Extraordinary Chaos says:
Baking is somewhat of a luxury in our home; well baking alone is, as I usually have a plethora of helpers. All expert bakers, all with their own ideas.
So when I got the chance to bake alone on Saturday afternoon, just me with Zoe Ball on the radio to keep me company. I jumped at the chance.
I will be honest I had a list of jobs as long as my arm, but some days you just have to do what makes you happy. And on this particular sunny Saturday afternoon the promise of making marshmallow cup cakes in peace was just too much to resist. My love of baking came quite late in life; I was in my late 30s when I made my first homemade cake. I had always much preferred the easier bake in a box option.
Then one day I just decided it was something I would like to try. And that was light a real light bulb moment. I am never going to make it onto bake off. But baking makes me happy; I love feeding people pretty food. And will never buy off the shelf again.
This marshmallow cupcake recipe is one from my favourite Hummingbird Bakery cookbook.
It is a nice easy recipe and I have to say has gone down very well in the Christie household.
Preheat the oven to 170°C
Put the flour, sugar, salt, baking powder and butter into an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until everything is nicely combined and you reach a sand consistency.
Slowly pour in half the milk and beat until it is incorporated into the mixture.
Whisk the egg, remaining milk and vanilla extract together in a separate bowl, then pour into the flour mixture and beat until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. But don't over-mix.
Spoon the mixture into paper cases until they are 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 knife inserted in the center should come out clean.
Leave the cupcakes to cool slightly in the tray before moving onto a wire cooling rack to cool.
Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. But keep simmering on a low heat as you work as it sets quickly.
When the cupcakes are cold, hollow out a small section in the center of each one and fill with a spoonful of melted marshmallow.
For the frosting:
Beat the icing sugar and butter in an electric mixer with a paddle attachment on medium speed until it is well mixed.
Combine the vanilla and milk and then add to the mixture.
Once added turn the speed up to high and whisk for at least 5 minutes until the mixture is fluffy and white.
Stir the mini marshmallows into the frosting by hand until evenly mixed in.
You can spoon the mixture on or pipe with a piping bag with no nozzle and them spray on a little glitter.
And enjoy, although I have to say they may be a little too moreish.
12 cupcake cases
One muffin tin
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
A pinch of salt
45g unsalted butter, at room temperature
120ml whole milk
1/4 tsp vanilla extract
12 medium marshmallows
200g mini marshmallows (I used 150g)
For the frosting:
250g icing sugar
80g unsalted butter
2 tbsp whole milk
Few drops vanilla extract
Spray-on edible glitter