Toasted Marshmallow & White Chocolate
CUPCAKES
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Ingredients:
for decoration & filling:
for the cupcakes:
for the frosting:
Method:
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.
To decorate:
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!!!
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