Vanilla and Marshmallow Icing Cupcakes

In the lead up to Christmas I always seem to have a spurt of baking – I think with the dark evenings, sitting in the kitchen and enjoying the aroma of freshly baked cakes makes everything better! You may remember my post from last month about the Baby Shower, well this recipe is the one I used for the favours. It’s not one of my favourites, purely because although the marshmallow icing tasted absolutely delicious, its possibly the hardest thing I have ever had to bake. Ever. And Nadia made it look so simple of the GBBO last season!

Vanilla and Marshmallow Icing Cupcakes Ingredients

So this is what I started with, I would recommend getting the jumbo marshmallows, not these small ones as I found them much trickier to stir when melting.

You will need (makes 12 cupcakes)

For the cakes:

  • 175g caster sugar
  • 175g room temperate unsalted butter
  • 175g sifted self-raising flour
  • 3 large eggs, beaten
  • 1 tsp of vanilla extract

For the marshmallow icing:

  • 300g (approx) of jumbo white marshmallows
  • 500g of sifted icing sugar
  • Trex vegetable fat for greasing
  • Cornflour for dusting

Prep:

  • Preheat the oven to 180 degrees.
  • Line a baking tray with bun cases.
  • Clear a large space suitable for rolling your icing and grease the surface with Trex fat.
  • Cut a large piece of cling film and leave on the side ready to hold your icing mixture.

Method:

  • Mix the butter and sugar together until creamy, slowly adding in the flour and eggs. Once well blended add the vanilla extract.
  • Divide the cake mixture into the cake tins and put in the oven for 20 minutes, or until golden brown on top.
  • Remove and allow to cool.
  • To make the icingĀ  melt the marshmallows in a large microwaveable bowl. Be careful to do this in short bursts of 10 seconds and stir after each time.
  • Gradually add in the icing sugar until the whole mixture resembles a sticky dough. This will take some time and some serious stirring, so be ready to do this before you start otherwise you will need to keep remelting the marshmallows as they set.
  • Use the Trex to grease your hands and remove the mixture from the bowl onto your well-greased surface.
  • Knead the mixture like you would a bread dough to remove any lumps and make into a less sticky mess! This will be much easier if you use plenty of grease to coat the mixture.
  • Wrap the mixture in the cling film you’ve laid out before and leave on the side until cooled.
  • Clean up your sticky, greasy mess!

marshmallow-icing

  • Roll the mixture out onto a dusted surface and treat like normal icing. Cut whatever shapes you need for your cupcakes. I stuck with simple circles.
  • Using a dab of wet icing sugar stick the marshmallow icing to the cakes.
  • Decorate with whatever you like, I chose icing sugar animals as you can see in the picture at the top of the post.

And finally, enjoy with a nice cuppa!

baby-cakes

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