Marshmallow Cupcakes


Spring is fundraising season and these gorgeous goodies are certain positive to sell taking into consideration hot cakes.

The ingredient of Marshmallow Cupcakes

  • 125g butter
  • 140g 2 3 cup caster sugar
  • 2 tsp vanilla essence
  • 2 eggs
  • 150g 1 cup self raising flour sifted
  • 50g 1 3 cup plain flour sifted
  • 80ml 1 3 cup milk
  • 105g 1 3 cup raspberry jam
  • 125ml 1 2 cup water
  • 5 tsp gelatine powder
  • 140g 2 3 cup caster sugar new
  • 80ml 1 3 cup liquid glucose
  • 1 tsp vanilla essence additional supplementary
  • 1 2 drops of pink food colouring
  • 1 2 tbsp desiccated coconut

The Instruction of marshmallow cupcakes

  • preheat oven to 180u00bac line ten 80ml 1 3 cup gift muffin pans considering paper cases use an electric beater to beat the butter and sugar in a bowl until bland and creamy emphasis in vanilla ensue eggs 1 at a time beating with ease after each addition
  • transfer the mix to a large bowl use a large metal spoon to fold in the combination flour and milk in swing batches until just smooth divide among prepared pans bake for 20 25 minutes or until golden set aside to cool completely
  • cut a small hole in the summit zenith of each cake fill later than a spoonful of jam
  • meanwhile campaign the water and gelatine in a saucepan on top of higher than low heat until gelatine dissolves grow the additional supplementary sugar disquiet for 3 5 minutes or until sugar dissolves stir up opinion in the glucose set aside to cool slightly transfer to a bowl use an electric beater to emphasis for 5 10 minutes or until soft peaks form stress inflection in the further vanilla and food colouring
  • spoon marshmallow into a piping bag fitted next a fluted nozzle pipe onto the cakes sprinkle like coconut set aside to set

Nutritions of Marshmallow Cupcakes

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calories: nutritioninformation

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