Cupcakes: 150g Self raising flour
150g Caster sugar
150g unsalted butter
2 large eggs
Icing: 120g granulated sugar
80g golden syrup
2 large egg whites
The other week I made these fab marshmallow iced cupcakes. They taste so good and are so so easy to make! I followed the recipe from the Primrose Bakery book that my friend bought me last Christmas. I love their recipes as everything is beautiful but so achievable even for the beginners!
To start these cupcakes you make a regular sponge by creaming the butter and sugar together, adding the eggs and sifting in the flour. You then bake them as normal in the oven on about 160 degrees for roughly 20ish minutes are until golden brown.
To make the icing you place the sugar and golden syrup into a sauce pan and add a table spoon of water. Cook on a high heat until the mixture reaches a gooey, soft stage where the bubbles almost start to look like their sticking together. I found this happened a few minutes into it boiling. You don’t want to over do it as the mixture will start to cook/burn.
In a bowl whisk the egg whites until soft peaks start to form and then turn the mixer down to a low speed and pour in the hot sugary liquid. Increase the speed of the whisk back up and whisk until the mixture becomes thick and glossy.
You can then pipe this mixture whilst still warm straight on to the cupcakes as it sets a little as it cools 🙂
And hey presto the icing will taste all gooey and chewy and sugary just like marshmallows!
I finished mine off with a dash of glitter and some mini marshmallows for decoration but you could use anything 🙂