These super easy marshmallow iced cupcakes not only taste great, but look very pretty too. Taken from Primrose Bakery’s recipe book, the marshmallow frosting is simply delicious! I finished mine off with a dash of glitter and some mini marshmallows for decoration. Do let me know if you make them and your thoughts.

Ingredients:

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

Method:

• Preheat your oven to 200 degrees.

• Begin by make the cupcake sponge. To do this combine the caster sugar and unsalted butter. You want a light and fluffy consistency.

• Slow sift in the self raising flour a bit at a time. At the same time add the eggs, alternating between each.

• Line a cupcake/muffin tray with cupcake cases. Divide the mixture between the cases evenly and bake for 25 minutes.

• Whilst your cakes are baking, make the icing by placing the granulated sugar and golden syrup in a sauce pan on a high heat. Add a splas of water and continuously stir until the mixture goes goeey and starts to bubble. Be careful not to let it 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 your 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 will set a little as it cools.

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