Marshmallow Cream Cupcake
Votes: 2
Time: 2 hours 35 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
A step-by-step recipe with photos for a festive cupcake with marshmallow cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 gr.) dry mix for baking biscuits, plus the required ingredients
- 6 egg whites from large eggs, beaten until stiff peaks form
- 6 tbsp (90 g) butter, room temperature
- 1 tbsp. marshmallow cream
- 1/2 cup powdered sugar
- 1 tbsp. heavy cream
- Special equipment: a round baking pan with a hole in the center (2.8 ml) and a pastry bag with a thin and long round tip
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Cooking the dish according to the recipe:
- Prepare a springform pan with a hole in the center, as directed on the cake mix package. Prepare the batter according to the instructions. Using an offset spatula, fold the egg whites into the batter. Pour the batter into the prepared pan and bake according to the package directions. Let the cake cool completely.
- In a large bowl, combine the butter and marshmallow cream and beat with a mixer until smooth. Add the powdered sugar and cream, and beat for about 3 minutes until fluffy. Transfer the mixture to a piping bag fitted with a long round tip.
- Turn the cake over so it's flat side up. Using a skewer, make 12 holes in the bottom of the cake, evenly spaced, going all the way to the center and gently twisting the skewer to create holes about 2.5 cm wide. Insert the tip of a piping bag into each hole and squeeze a small amount of marshmallow mixture until it begins to ooze out. Invert the cake onto a cake stand or serving plate, flat side down. Serve immediately or refrigerate for up to 2 days.
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