Chocolate Muffins with Marshmallow Cream
1 hr 10 min.
- For the cupcakes
- 2 ¾ cups self-rising flour (sifted)
- ½ cup cocoa powder
- ½ tsp baking soda
- ¾ cup superfine caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- For the topping
- ⅔ cup butter
- 3 cups powdered sugar
- 2 Tbsps milk
- 7 ozs marshmallow cream
- vanilla extract
- To decorate
- red and brown sugar sprinkles
- ½ cup unsalted butter
- 2 cups powdered sugar
- red Food coloring
- green Food coloring
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
For the topping: beat the butter and milk until soft. Sift in the icing sugar and beat well.
Gradually add the marshmallow cream and beat until smooth. Beat in the vanilla.
Spoon into a piping bag and pipe on top of the cakes.
Press the sugar sprinkles around the sides of the cakes.
Beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Put half the mixture into another bowl. Add red colouring to 1 bowl and green colouring to the other, beating well.
Spoon into 2 piping bags and pipe on the cakes, as in the photo.