MARSHMALLOW AND VANILLA CUPCAKE
The recipe for the cupcakes them selves is pretty standard
My mum always taught me '666 and 3' i.e. 6oz self raising flour, 6oz caster sugar, 6oz butter & 3 large eggs.
I also put a teaspoon of vanilla extract & a tablespoon of milk in there.
After the cupcakes have cooled scoop out a hole in the centre, and then melt marshmallow in a heatproof bowl over a pan of simmering water.
One marshmallow per cake is normally enough.
Afterwards make up a basic vanilla butter cream (250g icing
sugar, 125g butter, 2 teaspoons milk & 1 teaspoon vanilla extract) and
mix with mini marshmallows to make the topping.
Our thanks go to Rebecca for giving us her winning recipe