Marshmallow Iced Cupcakes

Lifestyle

25 Sept

These super easy marshmallow iced cupcakes not only taste great, but look very pretty too. Taken from Primrose Bakery’s recipe book, the marshmallow frosting is simply delicious! I finished mine off with a dash of glitter and some mini marshmallows for decoration. Do let me know if you make them and your thoughts.

Ingredients:

Cupcakes:

150g Self raising flour
150g Caster sugar
150g unsalted butter
2 large eggs

Icing:

120g granulated sugar

80g golden syrup
2 large egg whites

Method:

Preheat your oven to 200 degrees.
Begin by make the cupcake sponge. To do this combine the caster sugar and unsalted butter. You want a light and fluffy consistency.
Slow sift in the self raising flour a bit at a time. At the same time add the eggs, alternating between each.
Line a cupcake/muffin tray with cupcake cases. Divide the mixture between the cases evenly and bake for 25 minutes.
Whilst your cakes are baking, make the icing by placing the granulated sugar and golden syrup in a sauce pan on a high heat. Add a splas of water and continuously stir until the mixture goes goeey and starts to bubble. Be careful not to let it burn.
In a bowl whisk the egg whites until soft peaks start to form and then turn the mixer down to a low speed and pour in your hot sugary liquid. Increase the speed of the whisk back up and whisk until the mixture becomes thick and glossy.
You can then pipe this mixture whilst still warm straight on to the cupcakes as it will set a little as it cools.