The lovely Catherine from Boutique Bake has been sharing their delicious baking recipes with us in her Sweet Saturday series (you can check out more Boutique Bake recipes here).
We haven’t really enjoyed much lovely summer weather this year, but this week we are being optimistic and sticking to the BBQ theme, with this toasted marshmallow cupcake recipe!
Where there’s a whisk, there’s a way.
I am a big marshmallow fan! They remind me of family BBQ’s, and eating dinner as fast as I could to get to the best part…toasting marshmallows for dessert! These cupcakes are inspired by just that and are topped with a gorgeous marshmallow frosting, then toasted slightly to give a really lovely flavour. This would be the perfect recipe to bring out your blowtorch, if you have these types of fancy gadgets in the kitchen. But if you’re like me and don’t, then the grill works just as well.
Between the cupcake layer and marshmallow frosting is a layer of mini marshmallows, which add a lovely pop of colour to the cupcake.
These cupcakes would be perfect to serve at a birthday party, and are the ultimate girly treat for those serious marshmallow lovers out there!
So let’s get started!
For the cupcakes:
- 175g butter (softened)
- 200g plain flour
- 175g caster sugar
- 1 tsp. baking powder
- 2 large eggs
- 2 tbsp milk
- 1 teaspoon vanilla extract
Marshmallow Frosting:
- 50g mini marshmallows
- 4 large egg whites
- 200g caster sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- Piping bag with a 1.5cm nozzle (if you don’t have these, don’t worry!)
*As this frosting is made using raw eggs (they are warmed through) it should be avoided during pregnancy, and not given to very young children.
Method:
- Heat the oven to 180C/160C fan/gas 4
- Line a muffin tin with 12 paper bun cases
- Add the cupcake ingredients into a large mixing bowl and blend using an electric mixer, until all ingredients are well combined and creamy
- Next, fill each of your bun cases two-thirds full and place on the middle shelf of the oven
- Bake for 20 mins or until a skewer inserted comes out clean
- Sprinkle the top of each cupcake with a small handful of the mini marshmallows
- Leave to cool slightly and then place onto a wire rack to cool completely
- Meanwhile, make the icing
Method for the Marshmallow Frosting:
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- Place egg whites, sugar, and cream of tartar in a heatproof bowl
- Set the bowl over a saucepan of simmering water.
- Using an electric mixer, whisk until all the sugar is dissolved and the whites are warm to the touch (this takes 3 to 4 minutes)
- Remove from the heat and continue to beat with an electric mixer, starting on low speed, gradually increasing to high, until stiff, glossy peaks form (approx. 5 to 7 minutes)
- Add vanilla extract, and mix until combined
- Scoop some of the marshmallow frosting in to your piping bag, and twist the top of the piping bag, to avoid the frosting escaping out the top!
- Pipe a generous swirl of marshmallow frosting on top of each cupcake (for a video click on the link below)
- Place your cupcakes under the grill at a medium-heat or if you have a blowtorch you can use this!
- Leave the cupcakes under the heat until they just start to brown; keep a close eye as the marshmallow burns easily!
- Serve slightly warm for that true ‘toasted marshmallow’ taste, or else serve completely cooled!
- Hope you enjoy!
If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
Catherine is also on YouTube if you want to check out some baking videos!
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