cupcake (1 of 52)

With the 365 now seeming like a distant memory, it was time to get my 52 Weeks Project underway.  For those not familiar with this, it’s basically a cut down version of a 365 Project, with only one shot per week … sounds easier, but the challenge of producing a quality shot is intensified.

So here I go …. here is 1 of 52 …. Marshmallow Cupcakes.   And they are delicious, sickly sweet, but delicious – a vanilla cupcake, hollowed and filled with melted marshmallow, topped with marshmallow laden vanilla frosting.  Yummy, and a good test of my new cooker.

Marshmallow Cupcakes

120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter (at room temperature)
120ml milk
1 egg
1/4 teaspoon vanilla extract
12 pink marshmallows
1 quantity of Vanilla Frosting (see below)
100g mini marshmallows

1. Preheat oven to 170C
2. Mix flour, sugar, baking powder, salt and butter in an electric mixer (using whisk attachments), beating on a slow speed until everything is combined.  [it will look like sand]
3. Gradually add half of the milk and beat until just incorporated
4. In a small bowl, briefly whisk the rest of the milk, the egg and the vanilla extract together
5. Pour milk into the flour mixture and beat for a couple of minutes only.  Do not overbeat.
6. Spoon the mix into cupcake cases (1/2 to 2/3 full) and bake in oven for 20-25 minutes.  They are cooked when lightly golden and slightly spongy when touched.  A skewer inserted in the centre should come out clean.
7. Leave in the tray for a few minutes, and then move to a wire rack to finish cooling.
8. Hollow out a small hole in the middle of each cupcake
9. Melt the pink marshmallows in a heat proof bowl over a pot of simmering water until melted, and quickly fill each of the hollows before the marshmallow cools
10. Make the Vanilla Frosting, mix in the mini marshmallows and frost the top of each cupcake.

Vanilla Frosting

250g icing sugar/mixture
80g unsalted butter at room temperature
25ml milk
1/4 teaspoon of vanilla extract

1. Beat the icing sugar and butter together using an electric mixer on medium-slow speed until incorporated well
2. Combine the milk and vanilla in a separate bowl
3. On slow speed, add the milk to the mixer a spoon full at a time
4. Once all the milk is incorporated, turn up to full speed and beat until light a fluffy (at least 5 minutes – the longer the better, it will become fluffier the longer it is beaten)