Bride and Groom Cupcakes

Name: Bride and Groom Cupcakes
Total time: 1 h 10 min
Yield: 12
Cuisine: British, English, European
Ingredients: 0.75 cup butter; 0.75 cup superfine caster sugar; 3 eggs (beaten); 2 Tbsps marshmallow cream; 1.5 cups self-rising flour (sifted); 1 tsp vanilla extract; 2 Tbsps cream (18% fat); 0.667 cup butter; 3 cups powdered sugar; 2 Tbsps milk; 7 ozs marshmallow cream; vanilla extract; white Sugar pearls; Sugar decoration (rose buds); black ribbon bow

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Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: ¾ cup butter; ¾ cup superfine caster sugar; 3 eggs (beaten); 2 Tbsps marshmallow cream; 1 ½ cups self-rising flour (sifted); 1 tsp vanilla extract; 2 Tbsps cream (18% fat)

For the topping: ⅔ cup butter; 3 cups powdered sugar; 2 Tbsps milk; 7 ozs marshmallow cream; vanilla extract

To decorate: white Sugar pearls; Sugar decoration (rose buds); black ribbon bow

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended. Stir in the marshmallow cream.

Sift in the flour and stir into the mixture until blended. Stir in the vanilla and cream.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: beat the butter and milk until soft. Sift in the icing sugar and beat well.

Gradually add the marshmallow cream and beat until smooth. Beat in the vanilla.

Spoon into a piping bag and pipe on top of the cakes or spoon on top of the cakes.

Sprinkle with sugar pearls and decorate with rosebuds or black bows, attaching the bows with a dab of icing.

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