Wednesday, 11 February 2015

Vanilla Cupcakes with Marshmallow Cream Secret Centres

I'm considering calling these "load shedding cupcakes".
Not because of the surprise inside (surprise: load shedding tonight. Ugh!) , but because they withstood a 2 hour power break during production. (Thankfully at the beating stage, not the baking stage).
And because, while the electricity situation might be getting you down, it helps to have some pretty pastel cupcakes around to focus on instead.

Vanilla Cupcakes with Marshmallow Cream Secret Centres

Marshmallow Cream

300g marshmallows
500ml fresh cream
1tsp vanilla extract
Pink gel colour*

Heat the cream, vanilla and marshmallows together in a medium sized saucepan.
Stir frequently until the marshmallows have completely melted. Add the gel colour.
Place in the fridge to cool completely - stir occasionally.
Remove from the fridge and beat with an electric mixer until the mixture starters to thicken.
If the mixture remains very liquid, let it stand for 30minutes, it'll thicken further.

 *If you want pure white marshmallow cream, use white marshmallows only and omit the vanilla.

Vanilla cupcakes

You can use your favourite vanilla cupcake recipe, but this is an easy one that goes far:

4 eggs
400g caster sugar

300g cake flour
2 tsp baking powder

250ml milk
100ml vegetable oil
2 tsp vanilla extract

Pre-heat the oven temp at 175'C
Line muffin trays with cupcake cases - makes 24-30 cupcakes

Mix the milk and oil together in a jug, and heat in microwave for 2 min on high. Set aside for 15 minutes, then add the vanilla. 

Place the sugar and eggs in a mixer, and beat on high until pale and fluffy (approx. 6 minutes). 

Sieve the flour and baking powder into a bowl.  

Alternate adding the dry ingredients and the oil/ milk to the egg mixture. Begin and end with the flour. 
Mix until just combined. 

Use a 1/3 cup measuring cup to fill the cupcake cases.
Bake for 18 -20 minutes.

Once the cupcakes have cooled completely, pipe the marshmallow cream into their centre. Use a piping bag fitted with a long, plain tipped icing nozzle. 

I used swiss meringue buttercream to ice these cupcakes (with a drop of yellow gel colour added) , but you can use any icing of your choice.
Find icing/ frosting recipes here.

Satin bow topper from Candy Tag

Happy baking!


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