Mile-High Marshmallow Cupcakes

prep 25 mins, plus cooling cook 25 mins
  • 50 g (2 oz) marshmallows
  • 125 g (4 oz) lightly salted butter, softened
  • 100 g (3½ oz) caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 75 g (3 oz) marshmallows, plus extra chopped pieces to scatter
  • 300 ml (½ pint) double cream

Line a 12-section bun tray with paper cake cases. Cut the marshmallows into pieces using kitchen scissors.

Put all the remaining cake ingredients in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the marshmallow pieces and then divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Cut the marshmallows for the topping into small pieces and put about a third in a small saucepan with half the cream. Heat very gently until melted. Tip into a bowl and leave to cool.

Whip the remaining cream in a bowl until just holding its shape. Stir in the marshmallow cream and remaining marshmallow pieces, then pile on to the cakes. Scatter with extra chopped marshmallow pieces to serve.

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