Raspberry Marshmallow Muffins
- For the cupcakes
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 0.333 cup chilled butter (grated)
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup milk
- For the topping
- ½ cup unsalted butter
- 2 Tbsps seedless Raspberry jam
- 8 ozs marshmallow cream
- 2 Tbsps powdered sugar
- To decorate
- mini Marshmallow
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line a 12 hole muffin tin with greaseproof paper or paper cases.
Sift the flour and baking powder into a mixing bowl and stir in the sugar. Stir in the grated butter to coat in the flour mixture.
Beat together the egg, vanilla and milk and pour into the dry ingredients. Mix until just combined. The mixture will be lumpy.
Spoon into the cases and bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter and jam with an electric whisk until smooth. Whisk in the marshmallow creme and icing sugar. Whisk for about 3 minutes until fluffy and smooth.
Spoon into a piping bag and pipe on top of the cakes. Decorate with mini marshmallows.