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Freshly baked marshmallow cupcake
Sweet and sticky marshmallow cupcake, a hit with children.

Sticky marshmallow cupcakes

Author: Flavelo
Recipes Cakes and Desserts
This dessert is a playground of textures: the meeting of dense, buttery sponge with sticky, stretchy melted marshmallow cream. Although it seems like child's play, handling marshmallows requires care, as they lose their structure quickly under heat. The result is a spectacular, American-style sweet that is the star of any children's party.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr
🍽️ Servings 12 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper cases
  • Electric whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Line the muffin tin with paper cases.

Tip: The hot oven gives the batter an immediate heat shock, which activates the baking powder.
2 ✓

Beat the eggs with the sugar and vanilla sugar until pale (volume increases and it becomes light yellow).

Tip: This action incorporates air into the mass, making the dough light [Mechanical aeration].
3 ✓

Pour in the oil and milk, mix until smooth, then fold in the flour mixed with baking powder and salt.

Tip: Barely mix it with the flour! If overmixed, the gluten in the flour strengthens and the cake becomes rubbery, not crumbly.
4 ✓

Fill the cases 2/3 full and bake for 20-25 minutes (skewer test!). Leave to cool completely on a rack.

Tip: If you decorate while warm, the cream will run off.
5 ✓

For the cream, heat the double cream (do not boil!), toss in the marshmallows, and melt over low heat, stirring constantly until smooth.

Tip: Be patient, marshmallows melt slowly. If overheated, they may caramelise and harden.
6 ✓

Let the cream cool to lukewarm (until spreadable consistency), then coat the tops of the muffins.

Tip: Work quickly, because as it cools, it sets back to a 'rubbery' consistency due to the gelatine.

Recipe FAQ

Why did the cream on top go hard?
Marshmallows harden again when cooled. It is best to eat this cake relatively fresh, or microwave it briefly before serving.
Why did the muffin collapse?
You probably mixed the batter too long after adding the flour, or opened the oven door too soon.

Ingredients

  • 150 g Plain flour
  • 100 g Caster sugar
  • 2 pcs Eggs (room temperature)
  • 50 ml Sunflower oil
  • 100 ml Milk
  • 1 packet Vanilla sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 100 g Marshmallows (white or coloured)
  • 100 ml Double cream (min. 30%)