Toasted Marshmallow & White Chocolate
¡Clic aquí para ver/imprimer la receta en Español!
for decoration & filling:
for the cupcakes:
for the frosting:
Pre-line your cupcake tray with your liners and pre-heat your oven to 175ºC. Sift your dry ingredients together for your cupcakes, while blending the oil & white sugar together until light & fluffy. Add your eggs 1 x 1 to your oil mixture, then your vanilla extract. Now slowly add your dry ingredients, don´t overmix. Scoop a tablespoon of batter in each liner and add some chopped white chocolate and a few mini marshmallows to the batter, now add another tablespoon of batter on top of that and bake for 18 minutes, remove the tray from the oven and pop a few more marshmallows on top, put the tray back into the over for a further 2 minutes or so until the marshmallows have browned. Let cool in the tray for about 5 minutes before removing and cool completely on a cooling rack.
While your cupcakes are cooling, chop 120g of white chocolate and melt in your microwave at 20 second intervals until melted. Cream your butter for approximately 5 minutes until light and fluffy, slowly add your sifted icing sugar & pinch of salt, blend another 5 minutes or so and then add the vanilla extract. Lastly add the melted chocolate (make sure it is not hot otherwise your frosting/buttercream will separate). Beat until all the ingredients are well blended.
Frost your toasted marshmallow cupcakes with the white chocolate frosting, top with as many mini marshmallows as you like and lastly add more white chocolate shavings!!!
Labels: marshmallow white chocolate cupcakes