Marshmallow Hummingbird Bakery Cupcakes

Well my husband has scuppered my order! He requested Marshmallow Cupcakes for his work meeting. So I made them. Gah I broke the order. It’s not my fault you understand :)

I made egg and nut free cupcakes as well and will post about those tomorrow – they were scrummy!

So Marshmallow cupcakes are amazing. You have to make them. I insist. You can get edible glitter from the barbie range – I found it in Tesco.

Cupcakes

120g plain flour
140g caster sugar
1.5 teaspoons baking powder
pinch of salt
45g unsalted butter (room temp)
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
12 pink regular sized marshmallows
200g mini marshmallows

Pre heat the oven to 170C (Gas 3)

Put the flour, sugar, baking powder, salt and butter in a bowl and mix on a slow speed until you get a sandy consistency. Gradually add half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, the pour in to the flour bowl and continue to beat until all the mixture is just incorporated, make sure all the ingredients are in (scraping from the edges of the bowl). Mix for a couple more minutes until the mixture is smooth, do not over mix it.

Spoon the mix in to the paper cases until two thirds full and bake in a preheated oven for 20-25 mins (again for fan assisted I only needed 20mins). Leave to cool for a minute or two then put on a wire tray.

Put the Medium Marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow.

Frosting

250g icing sugar, sifted
80g unsalted butter at room temp
25ml whole milk
A couple of drops of vanilla extract

Beat together the icing sugar and butter, beware this will create a mess! It will create a yellowy, sandy texture. Combine the milk and the vanilla extract in a separate bowl and add to the butter mixture a couple of tablespoons at a time. Once the milk is mixed in turn up the mixer to high speed until the frosting is light and fluffy, the longer you beat it the lighter it will be. At least 5 mins.

Add the mini marshmallows with a spoon and fold in. Add the frosting to the completely cool cupcakes decorate with edible glitter.

2 thoughts on “Marshmallow Hummingbird Bakery Cupcakes

  1. Thanks for this review – I’d been put off making these as other people said that they were too sweet. Your review implies that while they were sweet, it was worth it! Perhaps they are reinstated on my “to do” list!

    • They are sweet but absolutely gorgeous! Well worth the effort of making them because they look gorgeous and taste better.

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