These are perfect if the one you love has a sweet tooth.
As promised on Wednesday, these are a great dessert to finish your Valentine’s Day feast.
These are another adaptation on my cheat’s way of making cupcakes. I really don’t think that I will make cupcakes using any other recipe as these are so simple to make but turn out extremely moist and delicious. I think they are also proof that you don’t have to buy expensive brands, as I make these with my supermarket’s cheapest home-brand cake mix – at a cost of $1.
If you don’t have raspberry jam then by all means use your favourite flavour. You could even use marmalade or lemon curd, but just adjust the marshmallows to be white instead of pink.
You will find that the marshmallows cause the middle of the cupcakes to sink a little. Don’t worry – just fill the indentations with frosting 🙂
I adapted the frosting recipe from one that I found in the February 2014 issue of Super Food Ideas magazine.
Ingredients – makes 16 cupcakes:
- 1/2 cup milk, plus a little extra
- 1/2 cup vegetable oil
- 1/3 cup light sour cream
- 1 egg, lightly beaten
1 packet (340g/12 oz) vanilla cake mix (I used my supermarket’s own brand)
- 8 teaspoons raspberry jam (jelly)
- 16 pink marshmallows
- 3 tbsp raspberry jam (jelly)
- 125g/4.5 oz unsalted butter, softened
- 213g/7.5 oz jar marshmallow fluff
- few drops red food colouring, optional
- heart shaped or pink sprinkles, to decorate
- Heat your oven to 180C/160C fan forced/350F.
- Line 16 holes of two muffin pans with cupcake papers.
- Place the milk and oil in a large jug then add the sour cream and egg. Whisk to combine.
- Place the cake mix into a medium bowl. Add the liquid from the jug and then mix with a fork until smooth.
- Carefully divide about half of the batter between the cupcake papers in the pans.
- Dollop 1/2 teaspoon raspberry jam into each cupcake paper, then add a marshmallow to each.
- Divide the remaining batter between the cupcake papers, ensuring that you cover the marshmallows.
- Bake for approximately 15-18 minutes until golden and risen. If you want to do the skewer test then you must ensure you pierce the cake and not the marshmallow.
- Remove from the oven and leave in the pan for 5 minutes. Transfer to a wire rack to cool completely.
- To make the frosting, beat together the raspberry jam and butter until pale and creamy, then beat in the marshmallow fluff. If you want your frosting to be a deeper pink then add a couple of drops of red food colouring and stir to mix.
- Spread (or pipe) the frosting over the cooled cakes and top with your sprinkles.
- Serve and enjoy!