One of my favourite things to do in London on the weekend was to head to Nottinghill Market and grab a cupcake from Hummingbird Bakery. Even Gwyneth Paltrow is a fan of the American style treats served up each day (though how many cupcakes Gwyneth has actually eaten herself would be interesting to know!)
I made sure I purchased my very own copy of the Hummingbird Bakery recipe book before leaving London so I could reminisce (to a certain degree – I wouldn’t say mine are anywhere near as good as the originals!). The book includes many of their delicious cupcake, muffin, slice, pie and cake recipes and they are generally fairly easy to bake.
Yesterday I attempted the Marshmallow Cupcakes – a vanilla cupcake with a gooey marshmallow centre and mini marshmallow filled icing! Yum!!
The recipe is relatively easy, however transferring the melted marshmallow into the cupcakes creates a bit of a sticky mess – thankfully nothing a bit of hot water can’t fix!
Recipe (makes 12)
- 120 g plain/all-purpose flour
- 140 g caster sugar
- 1 ½ teaspoons baking powder
- a pinch of salt
- 45 g unsalted butter, at room temperature
- 120 ml whole milk
- 1 egg
- 1/4 teaspoon pure vanilla extract
- 12 medium pink marshmallows
- 200 g mini marshmallows, for the frosting
- 1 quantity Vanilla Frosting
- edible glitter, to decorate
Preheat the oven to 170 degrees (325 degrees F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 mins, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
Stir the mini marshmallows into the Vanilla Frosting by hand until evenly dispersed. (I used them as decoration instead and had only Vanilla Frosting on my cupcakes). Spoon the frosting on top of the cupcakes and decorate with edible glitter.
- 250 g icing sugar, sifted
- 80 g unsalted butter, at room temperature
- 2 tablespoons whole milk
- a couple of drops of vanilla extract
Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.