Marshmallow Cupcakes
A community recipe by tootsievalentineNot tested or verified by Nigella.com
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!
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!
Ingredients
Serves: 12
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.
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.
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.
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What 4 Others have said
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Posted by Scho on 3rd January 2016
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Posted by Jankristy on 11th January 2014
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Posted by Lolaciaramummy on 7th January 2013
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Posted by NutellaMarcella on 5th May 2012
Show more commentsMixture bit sticky and thick but another drop of milk would rectify this. Other than this, nice flavour. Be sure to cover all of marshmallow.
I was a bit dubious about the amount of flour and thought there was too much cake mix in the cases. However I was delighted with the final cakes. Delicious and beautiful. Thank you so much. I will definitely bake these again.
I tried these this afternoon with my daughter - the cake mixture was pretty thick and although I made sure the marshmallows were covered fully, each one exploded and leaked marshmallow 'juice' over the tray. Consequently the cakes (whilst nice flavour) were just dry and a bit plain. It did seem like a lot of flour to add to the mixture...perhaps less next time? Also, I'd wondered if I should use smaller cases, but as the mix filled the 12 muffin ones very nicely (once cooked, risen etc), I think the muffin ones are the right size.
I can't wait to try these. My younger sibling is joining in on a school bake sale and the the kids will be so tempted to try 'em out. Thank you :)