Pink marshmallow

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

225g self-raising flour

pink food colouring

50g mini marshmallows

60ml Plain syrup, vanilla variation

Meringue frosting, pink marshmallow variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla in a bowl and cream together until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined. Stir in enough food colouring to create a light shade of pink and gently fold in the marshmallows.

Using a piping bag or tablespoon, fill the cases until two-thirds full. Make sure that all of the marshmallows are completely covered by the batter. Bake for 15-20 minutes, depending on your oven. They are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a clean knife or skewer into the centre of each; it should come out clean.

Once cooked, immediately remove them from the trays to prevent the marshmallow from sticking and place on a wire rack. While they are still warm, brush the tops with the syrup. Leave to cool completely.

To decorate, pipe over the pink marshmallow frosting.

#peggyporschen #marshmallow #cupcakes #plainsyrup #meringuefrosting