Malteaser and Mini Marshmallow Cupcakes
Over a year ago
4,071 views
Ingredients
- 85g butter or margarine
- 85g caster sugar
- ½ tsp vanilla extract
- 2 eggs lightly beaten
- 70g plain white flour
- 1 tsp baking powder
- 1 x 37g bag Malteasers
- 2 handfuls mini marshmallows
- 80g butter
- 170g icing sugar
- 40g dark chocolate
- 1 x 37g bag Malteasers
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Step 1. Preheat the oven to 180°C / 350°F / Gas Mark 4 and put the cupcake cases in the cupcake tray.
Step 2. Beat butter, sugar and vanilla extract together in a bowl until fluffy. Gradually add eggs and beat well after each addition. Crush the bag of Malteasers and mix them in along with the marshmallows.
Step 3. Sift the flour and baking powder and then fold into the mixture using a metal spoon. Spoon the mixture into the 12 cases.
Step 4. Bake for 20 minutes or until they look golden brown.
Step 5. To make the icing beat the butter in a bowl until it is soft and then sift in the icing sugar and mix until smooth. Melt the chocolate and then add to the icing mixture.
Step 6. Make sure the cakes are cold before you apply the icing. I used an icing piper but you can just apply the icing normally if you don’t have one. Finish off each cake with a Malteaser on the top.
Step 7. Enjoy!
Comments (0)