Marshmallow cupcakes with strawberry frosting

2 May 2012

These cupcakes should come with a warning! Your dentist would hate these as they are very sweet. They are flipping delicious though!

I had a bit of a baking emergency while making these. My electric whisk conked out! Luckily I had done all the cupcakes but when it came to whisking the icing they gave up the ghost! I'm not sure if they just overheated, blew a fuse or are properly dead. They're having a rest now so I'll find out next time I use them. Needless to say I had to finish off making the icing by hand. Have you ever made icing by hand? I was bloody knackered! My hand was killing from beating the damn stuff and I kept stopping to have a rest.

Anyway, it was all worth it in the end. There is a mountain of strawberry marshmallow frosting on top of each which looks very professional. So professional that when I gave some to my mum {in one of those cute little cupcake boxes} she asked me where I'd bought them! Thanks Mum!

Marshmallow cupcakes with strawberry frosting

Makes 10
Preparation time 30 minutes {20 minutes for the cupcakes and 10 minutes for the icing}
Cooking time 20 minutes

120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
45g lightly salted butter, softened
120ml whole milk
1 egg
1/2 teaspoon vanilla extract

250g icing sugar
80g butter, softened
2 tablespoons whole milk
1/2 teaspoon strawberry flavouring
1 teaspoon red food colouring
200g mini marshmallows

Preheat oven to 170C (325F) Gas Mark 3. Line a 12 section bun tray with 10 paper cake cases {the recipe said makes 12 but I only got 10 out of it!}.

Put the butter, sugar, flour, and baking powder in a bowl and beat with a hand-held electric whisk on a 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.

Whisk the egg , vanilla extract and the remaining milk in a separate bowl for a few seconds, then pour into the flour mixture until just incorporated. Scrape any unmixed ingredients from the sides of the bowl with a spatula. Continue beating for a couple more minutes until the mixture is smooth and creamy {try not to overbeat it though}.

Spoon into the paper cases until 2/3 full. Make sure your shelf is in the middle of the oven and pop them in for 20 minutes. Check them after 20 minutes and if they bounce back when touched or a skewer inserted in the middle comes out clean, they are done. If not leave for another 2 minutes and check again. Leave the cupcakes to cool slightly in the bun tray before transferring them to a wire rack to cool completely.

While the cupcakes are cooling down make the frosting. Beat the icing sugar and butter with a hand held  electric whisk on a medium speed until the mixture comes together and is well mixed. Combine the milk and strawberry flavouring in a separate bowl and add to the icing mixture little at a time. Once all the milk has been incorporated, turn the mixer up to high speed and beat for 2 minutes, until the mixture is light and fluffy. Stir in the red food colouring a little at a time until you get an even pink colour. Stir in the mini marshmallows until they are all coated and evenly dispersed.

Spoon the frosting on top of the cupcakes and add sprinkles of your choice. I used pink edible glitter!

Recipe adapted from The Hummingbird Bakery Cupcakes and Muffins recipe book.


  1. wow that looks so scrummy, I do love marshmallow and of course any cupcakes of any description! Did they last long, nothing does in our house! x

  2. Thank you, they were delicious! But not good for my diet! They didn't last long at all but I gave some away to family. Look out for next weeks recipe... chocolate and hazelnut cupcakes! x


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