Strawberry Marshmallow Cupcakes {vegetarian}

I have finally had some free time to do some baking today, life has been pretty hectic since the last post. We spent the rest of the week down in Yorkshire catching up with friends and family. I did have chance to do a quick bake, having these cupcakes in mind but the first batch didn’t work as I hoped to I had to wait until this week to have a second go at them. This time they worked out brilliantly.

I picked up a jar of Strawberry Marshmallow Fluff back in March, in the wonderful farm shop and deli at the Rothiemurchus Visitor Centre, near Aviemore. I had half the jar left and I’ve been aching to turn it into a cupcake. As a vegetarian, marshmallow is forbidden fruit, meaning I desire it all the more. I must try making it one day, but for now I keep myself happy with this American treat. It can be a little difficult to track down over here, the sort of delis you find in garden centres often have it. It isn’t quite the same as the real thing, I mean you can hardly toast it on a campfire, but it makes a good substitute in {artificial} flavour.

To give the cakes a final flourish, I made some simple sugarcraft butterflies. Back in February I did a really fun cupcake decorating class in Edinburgh, it had been a Christmas present. We learnt how to make butterflies and flowers using sugar florist paste, something I had never come across before. I finally got round to buying some of the paste the other day after I had been lent some pretty cutters. Everything I learnt came rushing back to me as I kneaded the paste to make it pliable. I have loads of it left so expect more decorations to come, I’m hooked!

Now we are back in Scotland for a couple of weeks, hopefully we can pick our van up soon. He is having a new engine fitted. Then we can get back on the road for more vagabond baking.

oven  175 C / gas 4 / 350 F

12 hole muffin pan lined with muffin cases

For the cakes,

  •  125 g {1 stick } unsalted butter, softened
  • 125 g {1/2 cup } caster sugar
  • 2 free-range eggs
  • 2 tbsp freeze-dried strawberry powder
  • 140 g {1 cup + 1 tbsp } self-raising flour
  • 3 tbsp milk
  • 50 g Strawberry Marshmallow Fluff {approx 1/4 jar} to fill the cooked cakes

Cream the butter and caster sugar until pale in a food mixer or with a handheld mixer. Beat in the eggs one at a time with a spoonful of flour and add the freeze-dried strawberry. Give it all a good blitz.

Sift in the flour and fold into the mix, stir in the milk adding a bit more if the batter seems a little stiff.

Share the batter between the muffin cases, filling them 3/4 full. Bake for 15 – 20 mins until springy to the touch. Remove from the pan and cool on a wire rack.

When cool, use a small knife, or one of those fancy cupcake corers, to make a hole in the top of each cake. It needs to be about 2 cms wide and deep enough to fill with a heaped teaspoon of the Marshmallow Fluff, which is what to do next. Marshmallow Fluff is pretty sticky, awkward stuff, I find it easiest to use two teaspoons; one to scoop out the fluff, the other to push it off into the cake. Now they are ready to be frosted.

For the frosting,

  • 200 g {1 + 3/4 sticks } unsalted butter, softened
  • 400 g {3 + 1/5 cups } icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp double cream
  • 50 g strawberry Marshmallow Fluff {approx 1/4 jar}

Cream the butter for a few minutes with an electric mixer until well beaten and pale. Add a quarter of the icing sugar, sifting it in, and beat on a low speed until combined, add a tablespoon of the cream then beat on full speed to mix thoroughly. Repeat this step until all the cream and icing sugar has been used. Beat in the vanilla.

Use a metal spoon to gently fold in the Marshmallow Fluff to get a rippled effect. Don’t mix it in completely, it should look marbled. Put into a piping bag fitted with a large nozzle of your choice and pipe away!

I finished mine off with a sugar butterfly,

Have ready a piece of card {I used a bit of a cereal carton that was waiting in the recycling box} that you have folded pleats in, as you would to make a fan. This is to rest the pieces after you have cut them out, to dry out.

Lightly dust your work surface with the cornflour. Pinch a small piece of the sugar florist paste out of the packet then re-seal to make sure the rest doesn’t dry out. Knead it for a couple of minutes in your fingers to warm it and make it pliable. When it’s ready, roll it out very thinly with a rolling pin, making sure it doesn’t stick to the work surface.

Dust your cutters with cornflour then firmly stamp out your shapes. If you are making butterflies, cut out a couple at a time then use two cocktails sticks to form the ‘body’ {see the picture above}. Fold the wings back up gently to create a V shape then pop onto your pleated card rack. Cut out all your butterflies and leave them to dry out for a couple of hours. They should become stiff. Give them some shimmer using edible lustre powder, dusting it on lightly with a small, soft brush.

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12 responses to “Strawberry Marshmallow Cupcakes {vegetarian}

  1. I’ll have to get my calculator out and try these this weekend…look amazing. Might go with skulls and crossbones instead of butterflies though…maybe that’s just wrong. Glad we found you! Great photography.

  2. 5 minutes ago, I didn’t even know strawberry fluff existed — now I’m pretty sure I can’t live without it.

    If only the shipping fees weren’t more than the fluff itself! Curse you, post office — you win again! :(

  3. Pingback: Triple Chocolate Marshmallow Sandwich Cookies – Vagabond Baking·

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