The Ultimate Marshmallow Fluff Cupcake
Over a year ago
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Ingredients
- 175g unsalted butter
- 175g caster sugar
- 3 Eggs Beaten
- 2 tbsp Vanilla marshmallow fluff
- 175g self raising flour
- 2 tbsp milk
- 1tsp Vanilla Extract
- For Frosting -
- 150g butter softened
- 300g icing sugar
- 2 tbsp milk
- 200g Vanilla marshmallow fluff
Accompaniment
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Description
We’re a nation of cupcake lovers, so to keep your cake addiction at bay, try treating yourself and your friends to the light and dreamy Ultimate Marshmallow Fluff Cupcake!
Method
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1
Pre-heat the oven to 350F/180C/Gas 4.
Line a 12-hole muffin tray with paper cases.
Beat together the butter and sugar until pale and creamy and gradually add in the eggs until just combined.
Add 2 tbsp of Vanilla Marshmallow Fluff.
Gently fold in the flour, then milk and vanilla extract.
Divide the mixture into the muffin cases and bake in the oven for 20 minutes until well risen and springy to the touch. Cool completely on a wire rack.
To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.
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