Marshmallow Cupcakes

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

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

Add the eggs one at a time beating well in between each one. Then add the chocolate extract.

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.

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.

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.

Bring this to the boil and simmer until it reaches 116°C on your sugar thermometer. This will take about 10-15 minutes.

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.

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