Marshmallow Cupcakes – Hummingbird Bakery style..

I’m typing this and watching Coach Trip out of the corner of my eye. I love that they try to make it educational and include tit bits like ‘Pamplona is a good city’ amongst the bitching and hooting! They’re currently making churros which I adore but they’ve even managed to make them look unpleasant! It’s such a strange premise for a programme, if you’ve never seen it, here’s a clip..

This is one of my absolute favourite episodes. This chap, who has seen more tanning beds than Katie Price, ends up rowing with another interesting chap and it escalates into theatrical slapstick. A hoot!

Anyway, back to relevant things. I have finally found time to make some of the cupcakes in my Hummingbird Bakery book that I was so kindly given. They were quite difficult because of the molten marshmallow lava/superglue effect but they must have been pretty successful as I have had an order for them for a birthday party! Huzzah! I was advised to use wet hands to deal with the marshmallow part but this didn’t seem to make any difference and Pat, who works for Mum, very kindly helped me attempt to get the marshmallow into the cupcakes but it was like a boomerang and kept springing back into our hands.

I think if I were remaking them again, I would probably poke an intact marshmallow into the cake mixture. The other thing I’ve noticed about the Hummingbird book is that sometimes, the measurements are slightly out. This resulted in very small amounts of mix but the chocolate cupcake recipe yields far more. Might be worth using a smaller cupcake case but he does advise to use a large one! I have included the recipe for their vanilla icing at the bottom because it’s delicious.

I used some of my new cupcake liners and new pink edible glitter to make these seriously pretty. You are supposed to mix the marshmallows into the icing and then spread on to the cake but I was using a piping bag so I’ve poked mine on top but once again, if I was going to make them again or when I make them again, because they were that good, I will try putting the marshmallows in the icing.

Marshmallow Cupcakes

makes 12

  • 120g plain flour
  • 140g caster sugar
  • 1½ tsp baking powder
  • a pinch of salt
  • 45g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract
  • 12 medium pink marshmallows
  • 200g mini marshmallows

For the frosting:

  • 1 quantity vanilla frosting
  • Edible glitter, to decorate
  • A 12-hole cupcake tray, lined with paper cases
  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
  3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
  5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  6. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
  7. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
  8. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
  9. Spoon the frosting on top of the cupcakes and decorate with edible glitter.

Vanilla Frosting Recipe:

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract
  1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.



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