Hummingbird Bakery marshmallow cupcakes Recipe

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makes:

12

Skill:

medium

Cost:

cheap

Prep:

40 min

Cooking:

30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Use chocolate or vanilla frosting to top these more-ish Hummingbird Bakery cupcakes, they’ll be gobbled up in a flash!

Ingredients

  • 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
  • 200g mini marshmallows
  • For the frosting:
  • 1 quantity vanilla frosting
  • Edible glitter, to decorate
  • A 12-hole cupcake tray, lined with paper cases

Method

  • To make this cupcake recipe, preheat the oven to 170°C (325°F) gas 3.

  • Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow 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.

  • Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

  • Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

  • Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

  • 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. Leave to cool.

  • Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.

  • Spoon the frosting on top of the cupcakes and decorate with edible glitter.

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