Hummingbird marshmallow cupcakes.

At the weekend we decided to have another whirl at some baking from the Hummingbird Bakery book (you may remember our Lemon Meringue Pie disaster) but we thought with my new electric whisk and an easier recipe it was bound to be a success. And a success it was! The instructions were easy to follow and the cupcakes turned out perfectly.. if I do say so myself.

The thing I like about baking is, once you start baking regularly you accumulate the ingredients and it reduces the need to keep buying new items each time. We just needed to buy butter, marshmallows and whole milk along with a pot of baking powder which I'm sure will come in handy for future baking!

The cupcake mixture came together nicely. We could have done with smaller cupcake cases, as we didn't quite make 12 like the book suggested, but apart from that everything was spot on. Plus bigger bun cases equal bigger buns and that can only be a good thing! After 30 minutes in the oven we took them out to cool and after a short tea break got to work on the marshmallow centre.

We placed some marshmallows in a bowl on top of a pan of boiling water, and waited until the marshmallows had melted. I had numerous spoonfuls of this as it was yummy, but left enough to fill in the small holes I had scooped out of each bun.

Presentation was tricky at this point - the marshmallow had a mind of its own. But there is a topping that completely covers the top of each bun so it's not a problem at all.

While they were cooling we got to work making the vanilla icing which we mixed with the remainder of our marshmallows which we had chopped into little pieces (the recipe calls for mini marshmallows but Morrisons had sold out). The vanilla icing and marshmallow mixture could then be spooned on top of each bun and spread over to cover the top of the bun entirely.

They taste absolutely yummy. I can't wait to make these again! They weren't too difficult at all and I'm a huge marshmallow fan so the marshmallow centre goes down an absolute treat. Do let me know if you've made these before and how they turned out!

This is the recipe for the cupcakes, and below is the vanilla frosting recipe:

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract

(makes enough for 12 cupcakes)

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow sleed. Combine the milk and vanilla extract in a seperate bowl, then add it to the butter mixture a couple of tablespoons at a time. 
nce all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
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