Marshmallow Cupcakes

  • Total Time

    1h 0m
    • Prep Time

      40m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These delightful chocolate cupcakes with marshmallow frosting are divine! They are also a lot easier to make than they look.

Method

  1. Preheat the oven to 180°C (fan 160°C/gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. In a large bowl, cream together the butter and sugar until they are pale and fluffy.

    • 150g Butter (unsalted)
    • 150g Unrefined golden caster sugar
  3. Add the eggs one at a time beating well in between each one. Then add the chocolate extract.

    • 3 Egg(s) (free range) (medium )
    • 1tsp Chocolate extract
  4. Carefully fold in the sieved flour and cocoa powder, mixing until it is evenly combined. Then spoon into the cupcake cases until they are about 2/3 full.

    • 125g Self-raising white flour
    • 25g Cocoa powder
  5. Place in the oven and bake for about 20 minutes or until a skewer comes out clean. Remove from the oven and leave to cool.

  6. To make the marshmallow frosting place the sugar and water in a medium saucepan and gently heat until the sugar has dissolved. Don't stir.

    • 220g White caster sugar
    • 2 Egg(s) (free range) (medium )
    • 80ml Water
  7. Bring this to the boil and simmer until it reaches 116°C on your sugar thermometer. This will take about 10-15 minutes.

  8. Remove from the heat and let the bubbles subside. Whisk the egg whites until they reach the soft peak stage then still whisking, pour in the sugar syrup. Then continue to whisk for about 10 minutes until it is thick and cool.

  9. Pipe the frosting onto the cooled cupcakes. Decorate with sprinkle star decorations.

Let's Bake

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