Today I spent most of the day baking (as usual).
First, I made pizza (from scratch, of course!), then a plum cake and a plaited yeast bun (because I had some yeast dough left from the plum cake) and then some blueberry muffins (because I had some blueberries left, too).
Last week I had also made some brownies and some marshmallow cupcakes so now we have plenty to eat…
And because I realised it’s been a loooooooong time since I last shared a recipe with you (and a loooooooong time since I last posted – CampNaNoWriMo takes it’s toll!), here’s how to make super-yummy very cute mini-marshmallow cupcakes:
120 g flour
100 g sugar (+ some vanilla sugar, optional)
1 1/2 teaspoons baking powder
120 ml milk
12 mini-marshmallows, white + some extra for decoration
buttercream frosting (equal parts of unsalted butter, beaten at high speed for several minutes until fluffy and white, and vanilla pudding, slowly added to the butter – I suggest to use 50-80g of each)
30 g cocoa powder
To make the cupcakes, put the dry ingredients in the bowl of an electric mixer (paddle attachment) and beat slowly. Add butter and continue beating until you reach a sandy consistency.
Add milk and egg and beat until everything is well-combined. Fill in 12 paper cases and drop 1 mini-marshmallow into each case. Bake for 20 to 25 minutes at 175°C.
Divide your buttercream frosting in two halves. Add cocoa powder to one half and whisk until well-combined. Fill vanilla frosting and cocoa frosting in two seperate pastry bags. Beginning with the vanilla frosting, pipe a circle on each cupcake, leaving a little room for one mini-marshmallow to take place.
Pipe cocoa frosting on top of the marshmallow. Cut remaining marshmallows in tiny pieces and sprinkle on top.