These cupcakes were the second recipe I tried from the Hummingbird Bakery Cookbook. My sister just had her final presentation for this semester and as a reward she got to choose what she wanted for dinner and dessert. She chose a very healthy dinner of tuna steak with black beans, so she thought she could go a bit over the top with the dessert. I had very high hopes for this recipe because they looked so good in the picture. The basic recipe for the sponge and the frosting is the same as for the Vanilla Cucpakes which made them really easy to make.
I thought these cupcakes looked amazing, very girlie. I also really liked the taste, but I would have preferred less marshmallows in them. I suggest using only 100 gr minimarshmallows in the frosting instead of 200 gr. Other than that, it was a little messy to work with melted marshmallows but it was worth it in the end. I forgot to decorate the cupcakes with edible glitter, even though I had some really cute pink glitter lying around. Well, maybe next time!
Recipe (makes 12 cupcakes)
1 quantity Vanilla Cupcakes
1 quantity Vanilla frosting
12 medium pink marshmallows
200 gr (or less) mini marshmallows
edible glitter, to decorate
1) Make the cupcakes and the frosting as according to the recipe for the Vanilla Cupcakes.
2) After the cupcakes have chilled melt the pink marshmallows in a heat proof bowl over simmering water, until smooth.
3) Hollow out a small section in the centre of each cupcake and fill with a dollop of melted marshmallow. Leave to cool.
4) Stir the mini marshmallows into the Vanilla Frosting until evenly dispersed.
5) Spoon the frosting on top of the cupcakes and decorate with edible glitter.
Source: the Hummingbird Bakery Cookbook