insideKENT Magazine Issue 87 - June 2019 | Page 86

FOOD+DRINK
LET THEM EAT (CUP)CAKE! CONT.
Marshmallow Cupcakes from The Hummingbird Bakery Cookbook (revised and expanded edition) (16)
Very sweet and gooey, you can use either chocolate
or vanilla frosting to top these cupcakes, with bits of
marshmallow to give texture. Decorate with your
choice of sprinkles and edible glitter.
8 . For the frosting, 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 mixture comes
together well.
Ingredients:
• 240g plain flour
• 280g caster sugar
• 3 tsps baking powder
• 1/4 tsp salt
• 90g unsalted butter at room temperature
• 240ml whole milk
• 2 eggs
• 1/2 tsp vanilla extract
• 16 pink marshmallows
• 150g mini marshmallows,
9. 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 tbsps at a time.
Once all the milk has been incorporated, turn the
mixer up to high speed.
10. Continue beating until frosting is light and fluffy;
at least 5 minutes. The longer the frosting is beaten,
the fluffier and lighter it becomes.
11. Stir the mini marshmallows into the vanilla
frosting by hand until evenly dispersed.
For the frosting:
• 250g icing sugar, sifted
• 80g unsalted butter, at room temperature
• 25ml whole milk
• 2 drops of vanilla extract
• Edible glitter, to decorate
• Two 12-hole cupcake trays lined with 16
paper cases
Method:
1. Preheat the oven to 175°C/160°C fan.
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 eggs, 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
one-third full and bake 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 for 15 minutes in the
trays before turning out onto a wire cooling rack to
cool completely.
6. Put the marshmallows in a heatproof bowl over
a pan of simmering water. Remove from the heat
as the marshmallows begin to melt and stir off the
heat until they have all melted.
7. When the cupcakes are cold, use a sharp knife to
hollow out a small section in the centre of each cake,
approximately 2cm in diameter and 3cm deep. Keep
the sponge pieces. Fill with a dollop of melted
marshmallow using two teaspoons dipped in hot
water to scoop the melted marshmallows from the
bowl. Top with the sponge pieces and leave to cool.
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12. Spoon the frosting onto each cupcake, gently
smoothing over with a palette knife and making a
swirl of frosting on each one.
13. Decorate with edible glitter.
© KATE WHITAKER