Marshmallow Flower Cupcakes

Cute marshmallow flower cupcakes are perfect for afternoon tea topped with a sweet raspberry jam buttercream

Course afternoon snack,, cake, Dessert

Cuisine British

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 348kcal

Author Corina Blum

Ingredients

125 g self-raising flour
125 g butter or margarine softened
125 g sugar
2 eggs
1 teaspoon vanilla extract

For the icing

50 g butter
50 g icing sugar
50 g seedless raspberry Jam

For the Decorations

16 Mini Marshmallows
2 tablespoon Caster sugar
A few drops Food colour

Metric - US Customary

Instructions

Put all the cake ingredients in a mixing bowl and beat together with a wooden spoon. Beat well for a couple of minutes. Spoon the mixture into a cupcake tin lined with cupcake cases.
Bake in a preheated oven at 160C for about 20 minutes. Leave the cupcakes to cool on wire racks.
While the cupcakes are baking, prepare the coloured sugar. Put a couple of tablespoons of sugar in a bowl and a few drops of food colour. Mix together well with your fingers and then leave it to dry in a thin layer on a baking tray.
Beat all the icing ingredients together and spread onto the top of the cupcakes.
When the sugar and food colour has dried, roll it between your fingers to break up the lumps and get coloured sugar again. Put the sugar in a bowl.
Cut the mini marshmallows in half diagonally and put them in the sugar. Press the cut sides into the sugar so it sticks and then place them on the cupcakes to make a flower shape.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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