- 18
Ingredients
- Marshmallow frosting covered in dark chocolate:
- 375 g unsalted butter
- 350 g golden caster sugar
- 3 eggs
- 250 g plain flour (sifted)
- 2 tsp baking powder
- 50 g cocoa
- 180 ml skim milk
- 1/4 cup baileys (or to taste)
- 1 cup caster sugar
- 3/4 cup water
- 2 egg whites
- 250 g dark chocolate
Preparation
Step 1
Preheat the oven to 190C. To make the cupcakes, beat butter and sugar together with electric beaters until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift the dry ingredients together in a separate bowl then fold them into the mixture. Finally, stir in the milk and baileys. Spoon the mixture into cupcake cases and bake for approximately 20 minutes. Remove the cupcake tray from the oven and allow the cupcakes to rest for about 10 minutes before turning them onto a wire rack to cool completely.
In the meantime, prepare the marshmallow frosting by heating the water and caster sugar in a saucepan until the sugar is melted. Bring the syrup to the boil and allow it to simmer for about 5 minutes (to 116C if you have a thermometer) before leaving it to cool slightly. The syrup should be a clear colour. Whisk the eggwhites until soft peaks form. Slowly add the syrup to the eggwhites while still mixing, then continue to whisk for about 10 minutes until the mixture is thick and glossy. Pipe a swirl of frosting onto the cupcakes once they are cool.
Finally, dip the marshmallow swirls into the melted dark chocolate and allow it to set before serving. These cupcakes are light and absolutely delicious! I hope you enjoy making them.