Recipe - Marshmallow cupcakes "for the kids"

I'm not sure if this recipe exists in its pure form somewhere (I assume it does), however today I achieved two momentous things:

1. I successfully baked; and
2. I created my own recipe, and it not only worked, but was damned delicious!

Nigella Lawson had a theory that you were one of two people: a baker or a cook and never the twain shall meet.  Well, until she mastered the art of baking.  So I figured if an international cook with a swag of cookbooks, TV shows and years of experience can do it, so can I.  Right ?!?!?!

I, like Nigella used to be (before she mastered both), regard myself as a cook.  I can taste something in a restaurant and pick the flavours and sometimes if I'm lucky enough (and the dish isn't too complicated or elaborate), I can cook it at home.

However, give me a shortbread recipe and I develop recipe dyslexia.  Huh?  How many grams of unsalted what?

So today, after having created these incredibly delicious and decadent baby cakes, I was so excited with my efforts I had to blog the recipe immediately.  After all, if I can bake it, anyone can.

I adapted the Taste Basic Cupcake Recipe. Click here for the cupcake recipe.  I also referred to the Exclusively Food Vanilla Cupcake Recipe and adaped the icing recipe. Click here for the icing recipe.

Ingredients
Cupcakes

• 200g unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs- I brought them to room temperature
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup milk
•  My addition: 1/4 to 1/2 packet marshmallows, quartered (with about 12 aside for icing). I am a cook after all, just throw in as many as you want!

Icing

• 175g (1 1/4 cups) pure icing sugar, sifted
• 5g (1 teaspoon) butter, softened
• 22ml (1 tablespoon plus 1/2 teaspoon) boiling water
• My addition: couple of drops of cochineal
• My addition: couple of drops of strawberry essence (entirely optional as it is quite OTT)

Instructions
Cupcakes

Preheat oven to 180°C/160°C fan-forced oven. This is the first time I've seen an alteration for a fan-forced oven.  No wonder I had been going wrong.  Line muffin or mini-muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl, starting on low speed and increasing to high once the sugar is mixed in.  Beat until the mixture is light and fluffy.  Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.  Add marshmallow pieces.

But don't overmix, just combine.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Of course, I was liberal with my spoon measurements. I just kind of plonked it in. Almost to the top but not bursting. More of a respectable fill.

Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

If you filled your cupcake cases as much as I did, some of the marshmallow near the top will have oozed out over the edges.  It becomes very sticky and toffee-like, so you should hoik them out of the muffin tins asap.  Try not to squish them too much.  Hoiking them out is a fine art. 

Transfer to a wire rack to cool. You can see that I am sprung.  I hedged my bets by halving the mix & making choc-chip cupakes as well.

Icing

Stir icing sugar, butter, cochineal, strawberry essence and boiling water together in a small bowl until smooth.  Ice immediately, adding a marshmallow on top.  If you're like me, you'll need to add the occasional extra teaspoon of boiling water if the mixture sets mid-glazing.

Happy baking, from a newly crowned baker ;-)