Hummingbird Bakery Marshmallow Cupcakes Food

MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 170c.
• Put the flour, sugar, baking powder, salt and butter into a bowl and mix with an electric whisk. Beat on a slow speed until you get a sandy consistency. Gradually pour in half the milk and beat until it is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl for just a few seconds. Pour it into the flour mixture and continue beating until combined and smooth. Be careful not to overmix it though.
• Spoon the mixture into paper cases two-thirds full and bake in the oven for 20-25 minutes. Leave the cupcakes to cool slightly and then turn out onto a wire rack to finish cooling.
• Once cooked, make a small hole in the centre of each cupcake and fill with a dollop of marshmallow fluff.
• Make the frosting by beating the icing sugar and butter on a medium speed until the mixture is well combined. Turn the mixer down to a slow speed. Add the milk and vanilla extract a little at a time until they are well incorporated into the butter mixture. Then turn the mixer up to a high speed and beat until the frosting is light and fluffy, at least 5 minutes.
• Pipe or spoon the frosting onto the cupcakes and top with the mini marshmallows. Decorate with edible glitter or sprinkles.

HUMMINGBIRD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
• Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
• Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
• Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
• Frost the cupcakes with the Cream Cheese Frosting once cool.
• Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.

HUMMINGBIRD BAKERY MARSHMALLOW CUPCAKES RECIPE

Steps:

• Preheat the oven to 170°C (325°F) gas 3.
• Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
• Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
• When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
• Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
• Spoon the frosting on top of the cupcakes and decorate with edible glitter.

HUMMINGBIRD CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.