Marshmallow Fluff Cupcake
These irresistible Marshmallow Fluff cupcakes are a delightful treat for any occasion. Soft and fluffy vanilla cupcakes are made extraordinary with a sweet surprise in the center and topped with a luscious Marshmallow Fluff buttercream frosting. A perfect balance of flavors and textures, these cupcakes will surely be a hit with anyone who tries them.
— Constant Cookbook
Ingredients
- Marshmallow Fluff cupcakes:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 medium eggs, lightly beaten
- 2 tbsp Vanilla Marshmallow Fluff
- 175g self raising flour, sifted
- 2 tbsp milk
- 1 tsp vanilla extract
- Marshmallow Fluff butter cream frosting:
- 150g butter, softened
- 300g icing sugar
- 2 tbsp milk
- 200g Vanilla Marshmallow Fluff
Instructions
- 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. Gradually add in the eggs until just combined.
- Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
- Divide the mixture into the muffin cases.
- Bake in the oven for 20 minutes until well risen and springy to the touch then 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.
Yield
Makes 12 cakes
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