Marshmallow cup cake: Lovely sweet cake!

Well, I have to say before you want to try this cake, this one is sweet. Not only the look (yes, the look of this cake is so tempting, I want to try it when I saw it in the book).


Most of the sweetness of this cake comes from the frosting (even I use only half of the amount of the sugar from the original recipe), both from the frosting and the marshmallow.
The cup cake, itself, is very good, moist and soft (and not too sweet), So, I decided to publish this recipe, because if you don't use the marshmallow frosting you will have a good simple vanilla cup cake, anyway.

For the filling, I use raspberry jam, because I find the marshmallow filling is too sweet so raspberry jam will be far better.

But I think you will have the same thought as me, this cake is very good looking ^ ^, so, if you don't afraid of the sweetness ,(I know that sometimes, we all need real sweet cake, haha, or you make cakes for someone who love there cake to be sweet), I suggest you to make this recipe and you will be happy with this lovely sweet cake.

Marshmallow cup cake
Makes 12

120g	All purpose flour
140g	Sugar
¼ teaspoons	Baking powder
	A dash of salt
40g	unsalted butter, at room temperature
120ml	whole milk
1	Eggs
¼ teaspoon	Vanilla extract
For decorating
	Raspberyy jam
1	quantity Vanilla Frosting (recipe below)
180g	mini mashmallow (for the frosting)

Prepare: 12-hole cupcake pan, lined with paper cases

Preheat the oven to 325°F

Whisk the egg, vanilla, and half of the milk together in a separate bowl for a few seconds, set aside.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Then pour the milk and egg mixture into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20—25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

Cut the top of the cake and spoon the jam into the hole.
Cover with the top of the cake.

Vanilla Frosting

125g	Icing sugar, sifted
¼ tsp	Salt
80g	Unsalted butter
½ tsp	Vanilla extrac
25ml	Whole milk

Beat the butter until soft, then add the milk and vanilla together beat to combine, add the sugar and beat until fluffy.

Mix the marshmallow into the frosting, then spoon over the cake.

-Marshmallow cup cake: Lovely sweet cake -