Last year I made a batch of these marshmallow cupcakes, but I wasn’t 100% satisfied with them. Don’t get me wrong, they were delicious, is just that the fact that they filled with melted marshmallows made it so difficult and created such a mess in my kitchen…
That’s why today I give you a new version of these beauties, they are moist and tender and of course super delicious, you are going to love them.
This cheerful dessert will take us all back to our childhood and, as Frank would say, they will make us…“ ♫ ♪ want to run and play hide-and-seek, and bounce the moon just like a big toy balloon… ♫ ♪”
- 120 g flour
- 140 g caster sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- 45 g unsalted butter, at room temperature
- 120 ml whole milk
- 1 egg
- ¼ teaspoon vanilla extract
- 12 medium pink marshmallows
- 200 g mini marshmallows, to decorate
- Vanilla frosting
Put flour, sugar, baking powder, salt and butter in an electric mixer and beat at low speed until you have a sandy consistency.
Gradually add half the milk and beat until it is well incorporated.
In another bowl, whisk the remaining milk with the egg and vanilla, and then pour this into the flour mixture. Continue beating until the mixture is smooth and creamy. Do not beat too much.
Fill the cupcakes cases with a spoon until 2/3 of its capacity and bake for 15 minutes; after that time, without taking the cupcakes out of the oven, place one medium pink marshmallow on top of each one and continue baking for 5 more minutes or so. The cupcakes should be lightly browned and a toothpick inserted into the middle will come out clean.
Allow them to cool slightly in the pan before turning them out onto a rack to cool completely.
Now brush the cupcakes with vanilla syrup and decorate with a vanilla buttercream, such as this one and place a few small marshmallows on top of that.
Recipe adapted from The Hummingbird bakery. Cupcakes and muffins