Mile High Marshmallow Cupcakes

Its been a long time since my last post - apologies! I've been rather busy in labs and such (though as anyone will tell you, I still haven't done any work). So to make up for it, I'll (barring any disasters) put up 3 posts this weekend :D.


Firstly, these are some Marshmallow cakes. They have lots of marshmallows in (duh) that caramelise in the oven. mmmmm. Plus a huge amount of icing - make these a nice little treat.

Ingredients - makes 12 normal size cakes or 6 muffins


50g (2 oz) Marshmallows
125g (4 oz) butter
100g (3.5 oz) caster sugar
2 eggs
150g (5 oz) self-raising flour
0.5 tsp baking powder
1 tsp vanilla extract


Icing


75g (3 oz) Marshmallows, plus extra chopped for decoration
300ml (0.5 pt) double cream

1. Line a 12 hole tin, preheat the oven to 180*C and cut the marshmallows into small pieces. Either: Put all the other cake ingredients in a mixer and mix until light and creamy, then skip to part 4 or
2. Cream the butter and sugar. Blend the eggs and vanilla essence in.
3. Slowly add the flour and baking powder, mixing constantly until thoroughly mixed.
4. Stir in the marshmallow pieces and divide the mixture amongst the cases.
5. Bake for 20 minutes or until risen and just firm.
6. Icing - Cut the marshmallows into small pieces and put about a third in a small saucepan with half the cream. Heat very gently until melted. Tip into a bowl and leave to cool.
7. Whip the remaining cream until it forms soft peaks. Stir in the marshmallow cream and remaining marshmallows pieces, then pile onto the cakes. Scatter with extra chopped marshmallow pieces.

(This one looks strangely yellow - I think it was the lighting of the room)

The icing may be better if you use more (0.5 or 2/3) of the marshmallows in the melting stage, and then use the rest to scatter, omitting stirring any pieces in. This should make the icing very easy to pipe and so make more fancy looking cakes :D

MMFC