Marshmallow Cream Cakes
- For the cupcakes
- ¾ cup butter
- 1 cup superfine caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups Shredded coconut
- For the topping
- 1 cup unsalted butter (scant)
- 1 cup marshmallow cream
- 1 tsp coconut extract
- 2 cups powdered sugar
- To decorate
- Shredded coconut
- Sugar glitter
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Cream the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs and vanilla.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.
Spoon into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool.
For the topping: beat together the butter and marshmallow cream with an electric whisk until well blended. Add the coconut extract, mixing well.
Gradually sift in the icing sugar and beat well until thick and smooth.
Spoon into a piping bag and pipe on top of the cakes.
Sprinkle with desiccated coconut and edible glitter.