Almond Cupcakes with Pink Marshmallow Cream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ½ cup butter
- ½ cup superfine caster sugar
- 1 cup chopped almonds
- 1 egg (beaten)
- ½ Tbsp milk
- For the topping
- 1 ½ Tbsps milk
- 4 ¼ Tbsps sugar
- 9 ozs pink Marshmallow
- 1 ½ Tbsps boiling water
- ½ tsp vanilla extract
- pink Food coloring
- To decorate
- mini Marshmallow
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and almonds.
3.
Beat in the egg and enough milk to give a stiff dropping consistency.
4.
Spoon into the paper cases and bake for 15-20 minutes until golden and a skewer or cocktail inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: heat the milk and sugar in a small pan over a very low heat until the sugar has dissolved.
6.
Melt the marshmallows in a heatproof bowl over a pan of simmering (not boiling) water. When they start to soften, add the boiling water and stir.
7.
Remove from the heat and beat in the vanilla and milk/sugar mixture until cooled.
8.
Quickly spoon on top of the cakes and decorate with mini marshmallows.
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