What Could Be More Girly Than Pink Cupcakes?

For the Princess’s amongst us.

Marshmallow Fluff was the inspirational ingredient behind me creating these cupcakes. I aimed for a truly girly cupcake here, for the entire Princess’s amongst us.

I have been curious as to what Marshmallow Fluff is, having seen it in many American recipes. Well you know what they say about “curiosity killed the cat”, well, I went in search on the net for any recipes I could make this from scratch, and I am glad to report I found one. It wasn’t difficult to make having used my stand mixer to whip everything up into a mass of white fluffiness. It did make more than I required for this recipe, but the remainder can be frozen or stored in the fridge.

The sponge is a chocolate one *oh yes I aim to please*, which is light and airy, the centre of each cupcake is filled with marshmallow fluff and finally a smooth piped pink buttercream and girly sprinkles on top, what more could any Princess inside of us ask for? Oh well yes I’m quite aware, girls can never have enough shoes or handbags but I’m talking cupcakes here *smile*.

Go forth Princess’s and create your own Girly Pink Cupcakes.

Homemade Marshmallow Fluff

Filled with marshmallow fluff

Girly Pink Cupcakes

Makes 12

Ingredients

For The Cupcakes

150g (5 oz) self-raising flour
25g (1oz) cocoa powder

1½ level tsp baking powder

175g (6 oz) butter, softened

175g (6 oz) caster (superfine) sugar

3 large eggs

2 tbsp milk

1 tsp vanilla extract

For The Filling

Marshmallow Fluff – store brought or homemade from scratch

Buttercream Icing

175g (6 oz) butter, softened

350g (12 oz) icing (confectioners) sugar, sifted

1-2 tbsp milk

½ tsp vanilla extract

Edible pink food colouring

Sprinkle(s) for decoration

You will also require a 12 holed muffin tin lined with 12 paper muffin cases

Method

If making the Marshmallow Fluff from scratch here is the recipe link.

If making Light Corn Syrup here is the recipe link.

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.

Sift the self-raising flour, baking powder and cocoa powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 - 25 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

Once the cupcakes are fully cold, cut a little cone shape out of the top centre of each cupcake and fill with marshmallow fluff. (Bakers treat - sponge cone you can eat.) Leave the cupcakes aside on a wire rack for later.

Place the softened butter in a large mixing bowl and gradually add the icing sugar a little at a time to the butter, beating continuously. Continue until all the sugar is blended in. Beat until the icing is pale and fluffy. Beat in the milk and vanilla extract until well combined. Add pink food colouring to colour the buttercream. Scoop the buttercream into a piping bag with a star tip and pipe swirls on the tops of the cupcakes. Sprinkle over your choice of sprinkle(s).

Notes; ensure your butter is soft enough as this is an all-in-one-method for the sponge mixture. To ensure a feather light sponge, do not over mix the sponge mixture too much. To make certain of flat tops to cupcakes, fill only ¾ quarts full with mixture. You will only need a little pink food colouring added at a time – remember you can always add more if need be.

Girly Pink Cupcakes

Lastly sit back and treat yourself to one of these Girly Pink Cupcakes and think of nothing more than being a Princess for the day!