Marshmallow Cupcakes

I had alot of marshmallow leftovers, so I decided to bake for work (since one of them requested for them too). So this is my version of marshmallow cupcakes. It was difficult to get powdered marshmallows in the UK although abundant in America (Brand called Jet Puff) so I decided to attempt to make the flavouring in my own ways.

Makes 12 cupcakes


(Vanilla cupcakes courtesy from Magnolia recipe)

  • 1/2 cup (113g) soft butter
  • 1 cup (225g) castor sugar
  • 2 large eggs
  • 85g self-raising flour
  • 70g all purpose / plain flour
  • 1/2 cup milk (soaked with marshmallows the night before or 4 hours before baking at least)
  • 1 tsp vanilla extract
  • About 50g of marshmallows for icing and filling. I estimated it (see pic below).
  • Dr.Oetker's milk chocolate covering (see here for description)


  1. Pre-heat oven to 170degC (350 degF). Line 12-muffin tins with cupcake papers (muffin size).
  2. In a large bowl, cream the butter first and add Castor sugar slowly to the mix (use an electric mixer). Mix it for a bout 3 minutes or until the batter increases in volume and gives a pale and fluffy mixture.
  3. Whisk the eggs together. Slowly fold teaspoons full of the eggs mixture into the batter at one time. This is an important step, as you don't want the batter to curdle, causing the butter to lose it's air.
  4. Combine the flours and add to batter in 4 parts, alternating between the milk and vanilla essence. (To obtain a cupcakes that rises into a dome shape and a batter that doesn't look curdled, I suggest breaking the parts more into 8 and add a bit more milk at the start of the process).
  5. Pour into each cupcake tray about 2/3 full. I used a spoon and teaspoon to divide the batter.
  6. Bake for 20-25 minutes or until the tops spring back when lightly touched or an insert toothpick comes out clean.
  7. Remove cupcakes from pans and allow it to cool for 10 minutes before icing.

Marshmallow icing and coating

  1. Add marshmallows into a bowl with 1 tbsp of milk.
  2. Place the bowl over a pot of simmering water.
  3. Stir as the marshmallows melt as you don't want it to stick to the side of the bowl.
  4. The mixture should look starchy. Remove from pot.
  5. Using a knife or the end of a round spoon, bore holes into the cupcake.
  6. Stuff a small marshmallow into each cupcake.
  7. After that, spoon over the liquid marshmallow on top.
  8. Allow the cupcakes and marshmallow to cool completely before adding the chocolate icing
Initially I heated the marshmallows up without milk, and when I tried to scoop it and ice it, it was so gooey! Like UHU glue, it got stuck all over my fingers but it was so soft like melted cheese. So I had to think up of a plan to save all the marshmallows. Milk saved the day :D

Chocolate coat

  1. Place Dr.Oetker's chocolate into a bowl and heat it up either by microwave or over a pot of simmering water.
  2. Coat over the cupcakes to any shape / size / picture art / hearts desire =)
  3. Stick the left over marshmallows on top. Hehe

And that is my version of Marshmallow Cupcakes :) . The tray was emptied within 1 minute after emailing out to everyone about it. Haha.


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