MARSHMALLOW FLUFF CUPCAKE

Marshmallow Fluff Cupcake image

Provided by marshmallowfluff1

Time 45m

Yield Makes Cakes

Number Of Ingredients 11

175g unsalted butter, softened
175g caster sugar
3 medium eggs, lightly beaten
2 tbsp Vanilla Marshmallow Fluff
175g self raising flour, sifted
2 tbsp milk
1 tsp vanilla extract
150g butter, softened
300g icing sugar
2 tbsp milk
200g Vanilla Marshmallow Fluff

Steps:

Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
Divide the mixture into the muffin cases.
Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.