These cupcakes I made as a trial run for some my mum has requested for her to take to work to celebrate her birthday. A simple vanilla sponge cupcake base, with a marshmallow buttercream frosting swirled on top. The frosting is much lighter and less sweet than traditional buttercream icing.
- 150g Caster Sugar
- 150g Softened Butter
- 150g Self Raising Flour
- 3 Eggs
- 3 tbps Milk
- 1 1/2 tsp Vanilla Extract
Marshmallow Buttercream Frosting:
- 200g Softened Butter
- 400g Icing Sugar
- 4 tbsp Milk
- 2 tsp Vanilla Extract
- 200g Marshmallows
Spoon into cake cases until 2 thirds full and bake at 180degrees until a clean skewer comes out clean when inserted. For Fairy Cake size, this would be about 15-20 minutes, and should make about 20. For Cupcake (muffin) sized, this would be about 20-25 minutes, and should make about 12-15.
To make the Marshmallow Buttercream frosting:
Gently melt the marshmallows in the microwave in a glass bowl (important!) until they have just melted slightly and started to puff up. They should not be too hot. If you use a china bowl, the marshmallows will get too hot and will melt the buttercream too much.
I have also decorated the ones in the photos with edible glitter and non-pareils.