Great looking, simple cupcakes for any occasion!
Made these a few times - Always get a good reaction...very moreish!
The original recipe has marshmallow centers but it can be quite fiddley, so i usually leave that out and just have marshmallow frosting.
Have included recipe for Vanilla Frosting further down or this could be purchased if your wanting to make this quicker.
**Original Recipe from The Hummingbird Bakery Cookbook**
Pre heat your oven to 170oC (325oF) Gas mark 3.
Line a muffin tray with cases.
Put flour, sugar, baking powder, salt and butter in a bowl. Original recipe says to use freestanding or hand mixer to combine, but i prefer to rub butter into dry ingredients - less mess. Either way you need a sandy consistancy when done.
Gradually pour in half the milk and beat with mixer untill just incorporated.
Whisk egg,vanilla and remaining milk together and then add to the flour mixture. Mix until smooth.
Spoon mixture in to paper cases - 2/3 full and bake for 20 -25 minutes until golden brown. When baked leave to cool on a wire rack.
I like to make frosting whilst my cupcakes are baking so you'll need.
250g Icing Sugar - Sifted
80g Unsalted Butter - Room Temperature
A few drops of Vanilla Extract
*Beat icing sugar and butter in a bowl with a hand mixer unit well incorporated.
*Combine milk and vanilla together in a jug, then gradually add to the icing sugar, whisking all the time on a medium setting.
*When all the milk is combined, continue to whisk on a higher setting until light and fluffy.
*A few drops of colour may be added if you wish.
Stir the mini marshmallows into the frosting for this recipe
When the cakes a cool - top with plenty of marshmallow frosting.
I have decorated the ones above with pink sugar crystals but crumbled digestive biscuits also work well :o)