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Marshmallow cupcakes
Marshmallow cupcakes
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Spring fundraising season - sell out with these irresistible treats!
Ingredients:
  • 125g butter
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla essence
  • 150g (1 cup) self-raising flour, sifted
  • 50g (1/3 cup) plain flour, sifted
  • 80ml (1/3 cup) milk
  • 105g (1/3 cup) raspberry jam
  • 15.00 gm gelatine powder
  • 140g (2/3 cup) caster sugar, extra
  • 80ml (1/3 cup) liquid glucose
  • 4.40 gm vanilla essence, extra
  • 1-2 drops of pink food colouring
  • 1-13.60 gm desiccated coconut
Instructions:
  • Preheat the oven to 180ºC. Line ten muffin pans with paper cases. Using an electric beater, cream the butter and sugar until pale and fluffy in a bowl. Mix in the vanilla extract. Then, add eggs one by one, making sure to beat well after each addition.
  • Transfer the mixture to a large bowl. Gently incorporate the combined flour and milk, in alternating batches, until the mixture is just smooth, using a large metal spoon. Divide the batter among the prepared pans and bake for 20-25 minutes or until golden. Allow the cakes to cool completely before moving on.
  • Make a small opening on top of each cake and fill it with a spoonful of jam.
  • Heat water and gelatine in a saucepan over low heat until gelatine dissolves. Mix in the extra sugar until dissolved. Stir in the glucose. Let it cool slightly, then transfer to a bowl. Use an electric beater to whip for 5-10 minutes until soft peaks form. Mix in the extra vanilla and food colouring.
  • Transfer fluffy marshmallow into a piping bag with a decorative tip. Squeeze onto the cakes, sprinkle with coconut, and let it rest to firm up.

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