Marshmallow Flower Cupcakes

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Marshmallow Flower Cupcakes

Marshmallow Flower Cupcakes

If you are anything like us you will be going baking mad at the moment - with 'The Great British Bake Off' now in full swing, 'National Cupcake Week' last week and 'The Biggest Ever Coffee Morning' scheduled for Friday in aid of Macmillan Cancer Support.

With this in mind, we thought it would be the perfect opportunity to include a cupcake recipe with a wow factor!

Makes 12


12 x Cupcake Cases

170g Butter

170g Caster Sugar

3 Eggs, beaten

170g Self-raising Flour, sifted

1 tsp Vanilla Essence

1-2 tbls Milk

Butter Icing and Decoration:

100g Butter

250g Icing Sugar

1 tbls Milk

150g Mini Marshmallows

Sugar sprinkles / Hundreds and Thousands


Line a 12 cup cupcake/muffin tin with paper cases and preheat the oven to Gas Mark 4/ 180°C.

Cream together the butter and sugar until pale and fluffy. Beat the eggs into the butter/sugar mixture a little at a time - if it looks as though it is starting to curdle, add a little of the self-raising flour. Stir in the vanilla essence. Using a large metal spoon fold in the remaining flour and milk.

Divide the mixture equally between the cupcake cases and put in the oven for 20-25 minutes or until they are a light golden brown and spring back when touched. To make absolutely sure they are cooked, insert a skewer into the middle of one of them and if it comes out clean, they are done.

Remove from the oven and leave to cool on a wire rack.

While they are cooling you can make the butter icing and prepare your decorations. To make the butter icing, beat the butter until it is soft then incorporate the icing sugar and milk until you have a smooth mixture with no lumps.

To create the marshmallow petals, cut the marshmallows diagonally across and dip the sticky inner marshmallow into the sugar sprinkles/hundreds and thousands. You will need approimately 16 petals for the outer row, 10 for the middle row and 4/5 for the centre (15 whole marshmallows per cupcake).

To decorate, cover the top of the cooled cupcakes with a good amount of butter icing and starting from the outside, place the petals (with their decoration facing up and the pointy end outwards) into the butter icing.