Marshmallow Cream Cakes with Dried Fruit
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 1 cup raisins (scant)
- ¼ cup dark Rum
- ⅔ cup light brown sugar
- ¾ cup unsalted butter
- 2 eggs (lightly beaten)
- 1.333 cups self-rising flour (sifted)
- 0.333 cup cocoa powder
- ½ cup Buttermilk
- For the marshmallow topping
- 1 cup unsalted butter (scant)
- 1 ⅔ cups powdered sugar
- 1 cup marshmallow cream
- 1 tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Combine the raisins and rum in a small pan. Bring to a boil, then reduce the heat and simmer for about 30 seconds, until the rum has absorbed. Set aside to cool.
3.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs.
4.
Sift in the flour and cocoa, then gradually add the buttermilk until well blended. Fold in the raisin and rum mixture.
5.
Spoon into the paper cases. Bake for about 15 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the marshmallow topping: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
7.
Spoon into a piping bag with a plain nozzle and pipe a thick domed round on top of the cakes. Place a raisin on top of each dome.
8.
Sift a little cinnamon over the top.
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