Hi lovelies, today I’m sharing this ooey‑gooey‑chewy marshmallow cupcake recipe.
These little beauties are pure magic, made with the fluffiest sponge, hidden surprise pockets of stretchy, melty marshmallow goodness, and finished off with a light dusting of icing sugar. One bite and you’ll be in ooey heaven. They’re like tiny clouds of happiness wrapped up in cupcake cases.
Fun to make, easy to bake, and always a hit with kids and grown‑ups alike.
So here's how to make them.
2. In your mixing bowl, beat the butter and caster sugar together with your electric whisk for around 2–3 minutes until super pale and fluffy. (This is where you trap air into the mixture to help create light and fluffy cupcakes).
3. Add the 2 eggs into the mixing bowl, one at a time and whisk quickly (for about ten seconds after each egg).
Then crack your third egg into a bowl.
Mix with a fork.
Then pour in half of the beaten into the mixing bowl and mix quickly with your whisk. (about 5 seconds) Scrape down the sides of the bowl and quickly mix again. (Another 5 seconds) Discard the other half of the egg.
4. Now sift in the self-raising flour.
Gently fold in (stir softly) with your spatula until just combined, no overmixing, as we're aiming for tender cupcakes!
5. Weigh out the marshmallows.
Toss in around 40g or threee quarters of the marshmallows into the mix and stir them through gently. They'll melt into delicious gooey pockets as they bake.
6. Use an ice‑cream scoop to scoop the batter evenly into the cupcake cases. I use one level scoop per case.
7. Sprinkle the remaining marshmallows over the tops – these will melt and get gorgeously golden and sticky!
8. Bake for around 17 minutes on the middle shelf, or until risen and lightly golden.
9. Carefully transfer to a wire rack and allow to cool fully.
10. Once cool, lightly dust with icing sugar to make a snowy effect!
There you have it, my lovely bakers – ooey, chewy, marshmallow cupcakes.
Enjoy and Happy Baking!
These little beauties are pure magic, made with the fluffiest sponge, hidden surprise pockets of stretchy, melty marshmallow goodness, and finished off with a light dusting of icing sugar. One bite and you’ll be in ooey heaven. They’re like tiny clouds of happiness wrapped up in cupcake cases.
Fun to make, easy to bake, and always a hit with kids and grown‑ups alike.
So here's how to make them.
Ingredients (Makes 12)
• 125 grams Spreadable Butter
• 125 grams Caster Sugar
• 150 grams Self‑Raising Flour
• 2½ Medium Eggs (beat the last egg and use half)
• 50 - 60 g Mini Marshmallows
• Icing Sugar (Optional - For Dusting)
Tip - As an alternative topping instead of the icing sugar, you could whisk 300 ml of double cream, pipe onto the top of the cupcakes and add small mini marshmallows for decoration.
Oven Temperature
- 180°C fan / 200°C conventional
- Preheated oven (I used the middle shelf)
- Bake for 16–18 minutes (I did mine for 17 Minutes)
- Note - They're baked when risen, lightly golden, and spring back when touched gently.
Equipment
- 12 Hole - Cupcake/Muffin Tray
- 12 Paper or silicone Cupcake cases
- Electric hand mixer (or Stand mixer with Beater)
- Large Mixing Bowl
- Digital/manual kitchen scales
- Medium ice-cream scoop or large spoon (for even portions)
- Spatula or wooden spoon
- Wire Cooling rack.
- Fine Sieve (for dusting of Icing Sugar)
Method
1. Preheat your oven to 180°C (fan) and line a 12‑hole cupcake tray with cupcake cases.2. In your mixing bowl, beat the butter and caster sugar together with your electric whisk for around 2–3 minutes until super pale and fluffy. (This is where you trap air into the mixture to help create light and fluffy cupcakes).
3. Add the 2 eggs into the mixing bowl, one at a time and whisk quickly (for about ten seconds after each egg).
Then crack your third egg into a bowl.
Mix with a fork.
Then pour in half of the beaten into the mixing bowl and mix quickly with your whisk. (about 5 seconds) Scrape down the sides of the bowl and quickly mix again. (Another 5 seconds) Discard the other half of the egg.
4. Now sift in the self-raising flour.
Gently fold in (stir softly) with your spatula until just combined, no overmixing, as we're aiming for tender cupcakes!
5. Weigh out the marshmallows.
Toss in around 40g or threee quarters of the marshmallows into the mix and stir them through gently. They'll melt into delicious gooey pockets as they bake.
6. Use an ice‑cream scoop to scoop the batter evenly into the cupcake cases. I use one level scoop per case.
7. Sprinkle the remaining marshmallows over the tops – these will melt and get gorgeously golden and sticky!
8. Bake for around 17 minutes on the middle shelf, or until risen and lightly golden.
9. Carefully transfer to a wire rack and allow to cool fully.
10. Once cool, lightly dust with icing sugar to make a snowy effect!
There you have it, my lovely bakers – ooey, chewy, marshmallow cupcakes.
Enjoy and Happy Baking!
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