Recipe as requested ladies:
* 120g plain flour
* 140g caster sugar
* 1½ tsp baking powder
* a pinch of salt
* 45g butter, at room temperature
* 120ml whole milk
* 1 egg
* ¼ tsp vanilla extract
* 12 normal sized pink marshmallows
* 200g mini marshmallows (I used normal mini ones not the really teeny tiny micro mini ones you get in the home baking section at supermarkets)
For the frosting:
* 250g icing sugar, sifted
* 80g butter, at room temperature
* 25ml whole milk
* a couple of drops of vanilla extract
* Edible glitter, to decorate
* A 12-hole cupcake tray, lined with paper cases (if you use Muffin cases for your cupcakes, like I do, then you will get a yield of about 9 or 10 cakes, if you use standard sized cupcake liners you will get 12-14)
Method (to make cupcakes)
1. Preheat the oven to 170°C (325°F) gas 3.
2. 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.
3. 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.
4. 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.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
7. When the cupcakes are cold, hollow out a small section in the centre of each one (I find the Cone method works best) and fill with a dollop of melted marshmallow. Leave to cool. Make buttercream (see below)
8. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
9. Spoon the frosting on top of the cupcakes and decorate with edible glitter.
Method (to make vanilla buttercream)
1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
3. 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. (honestly, beat it on high for at LEAST 6 minutes, it goes like mousse then and it wonderful and easy to work with)
Note: the melted marshmallows are a BIG mess to work with, keep your fingers wet so it doesn't stick to you when you are persuading it off the spoon into the cupcakes!
MrsWifey - the OH got spooked BEFORE there was a chance this month....he refused to touch me until I was post Ov and only then with pull out method (though what I didn't tell him was that what he though was 2DPO was actually either 2DPO, 1 DPO or Ov day as my chart was unclear) *shrugs* I am not mentioning it and generally giving him free rein to do whatever the hell he likes at the moment but it doesn't seem to be good enough but we'll see.
Enjoy thr baking girls
Laura
xxx
we moved house then didn't have internet for a while but back now
Is it still hot in the uk to the ladies there?
- although being winter here that kind of makes sense
I want rain too!
to carreg, sorry your oh is being such a pain, maybe he's a bit spooked by the idea that it might have actually happened this month? I hope everything goes ok for you x
