Marshmallow Cupcakes

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

I stumbled on these by accident, a sort of kitchen experiment! I was so pleased with how they turned out I have been making them ever since! Once cooked the marshmallows give the cupcakes a soft, molten texture on the inside. It makes a lovely contrast against the crumbly cake surrounding it. Minimal icing is needed as these are already quite sweet. I usually pipe a few stripes of icing accross the cupcakes and then plonk two raspberries on the top of each one! Children seem to love these, I think it's the promise of a hidden taste beyond the cake, the 'jam doughnut' effect!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 12

Metric U.S.

For the Cupcakes

175 grams butter (softened)
175 grams caster sugar
3 large eggs
350 grams self-raising flour
3 tablespoons milk
12 marshmallows (pink - one per cupcake if making a bigger batch)
1 teaspoon vanilla extract

For the Decoration

writing icing (pink)
raspberries (fresh, or any small fresh fruit)

For the Cupcakes

6 ounces butter (softened)
6 ounces superfine sugar
3 large eggs
12 ounces self-rising flour
3 tablespoons milk
12 marshmallows (pink - one per cupcake if making a bigger batch)
1 teaspoon vanilla extract

For the Decoration

writing icing (pink)
raspberries (fresh, or any small fresh fruit)

Method

Marshmallow Cupcakes is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 350F/180C/Gas 4 Line a 12-hole muffin tray with paper cases

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat well. Fold in the flour then milk and vanilla extract.

Half fill the cases with the cake mixture.

Place a marshmallow on top of each then cover with the remaining cake mixture.

Bake in the oven for 20 mins until well risen & springy to the touch. Cool completely on a wire rack and then remove the paper cases from the cupcakes.

Pipe a little pink icing over the top of each cupcake and top with a few fresh raspberries.

N.B instead of using paper cases, I sometimes use a silicone muffin tray, where you don't need paper cases, the mixture is just poured straight in. The cupcakes are then easily removed.