Friday, 15 April 2011


Apologies to my nearest and dearest as I have started practicing my baking for the Malton Food Festival coming up in May... I have basically gone baking mad!
It was my great friend Andrea's Birthday last night and I needed an excuse to practice my marshmallow cupcakes I am doing for the stall this year...
I didn't have the perfect mixer down in London with me (for the icing a free standing electric mixer is what you really need) so even though the icing was a touch heavy, I think they worked.

What I was trying to achieve!
Before I started - Really good idea to lay everything you need out beforehand.
Recipe: (From Hummingbird Bakery Cookbook - I have tried a few and I really think theirs are the best. Not only are they the simplest but especially for the sponge I think unbeatbable) 


  • 120g plain flour
  • 140g caster sugar
  • 1½ tsp baking powder
  • a pinch of salt
  • 45g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract
  • 12 medium pink marshmallows                                                               

  • For the Frosting: 
    • 200g mini marshmallows
    • 250g Icing Sugar (sifted)
    • 80g unsalted butter at room temperature (IMPORTANT) 
    • A couple of drops of Vanilla Extract
  • Method: 
    1. Mix the flour, sugar, baking powder, salt and butter with a mixer on low speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
    2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and mix until the mixture is smooth, careful not to overmix.
    3. Spoon the mixture into paper cases until two-thirds full and bake on 170 C for 20-25 minutes, or until light golden and the sponge bounces back when touched. Cool on a wire rack
    4. After the cupcakes have chilled melt the pink marshmallows in a heat proof bowl over simmering water, until smooth.Hollow out a small section in the centre of each cupcake and fill with a dollop of melted marshmallow. Leave to  cool.
      We got there! (Sorry not a great picture)

      Method (For the Icing):

      1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
      2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
      3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
      4.  Stir the mini marshmallows into the Vanilla Frosting by hand until evenly dispersed.
      Happy Birthday Andrea - I Love You!

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