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Marshmallow Filled Cupcakes Recipe |
This is an adaptation of a Nigella Lawson recipe. Pour a little of the
cupcake mixture into the container, add some marshmallows and then cover
with more cupcake mixture. Delicious! |
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KEY POINTS
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Pre-cooking Time: |
15 minutes |
Cooking Time: |
18 to 20
mins |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
12 cupcakes |
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COOK'S NOTES
This recipe is a variation on the basic cupcake recipe. Make the mixture
as shown by clicking here (first
three steps only), then
come back to this page to complete the marshmallow filled cupcakes.
INGREDIENTS
There are several comments on the internet about the marshmallow filled
cupcakes exploding or imploding when cooked so we investigated. Using
mini-marshmallows and letting the mixture settle before cooking gets
round this problem producing perfect results each time.
CLICK ANY PICTURE ON
THIS PAGE TO ENLARGE IT
METHOD
Make the basic cup mixture then
return here.
Preheat the oven to 180°C / 350°F / Gas 4.
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Pour a small amount of the cupcake mix into the container
and fill half the bottom with mini marshmallows. Top up the mix
to two thirds of the container. |
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Let the mixture settle for five minutes.
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Place them in a cupcake baking tray and then in
the oven for 18 minutes. They are cooked when the top is light
brown or a metal skewer into the centre comes out clean. |
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Decorate the top of the cupcakes with your favourite icing (butter
icing or cream cheese icing)
and decorations.
CLICK
HERE FOR OUR PICTURE GALLERY
OF CUPCAKE PICTURES. THEY WILL GIVE YOU LOTS OF INSPIRATION!
BACK TO BASIC CUP CAKE
PAGE
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