Pink marshmallow

Pink marshmallow

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
4 medium eggs
225g self-raising flour
pink food colouring
50g mini marshmallows
60ml Plain syrup, vanilla variation
Meringue frosting, pink marshmallow variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla in a bowl and cream together until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined. Stir in enough food colouring to create a light shade of pink and gently fold in the marshmallows.
  3. Using a piping bag or tablespoon, fill the cases until two-thirds full. Make sure that all of the marshmallows are completely covered by the batter. Bake for 15-20 minutes, depending on your oven. They are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a clean knife or skewer into the centre of each; it should come out clean.
  4. Once cooked, immediately remove them from the trays to prevent the marshmallow from sticking and place on a wire rack. While they are still warm, brush the tops with the syrup. Leave to cool completely.
  5. To decorate, pipe over the pink marshmallow frosting.
Tags:
Peggy Porschen Parlour
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