Devil’s food cupcakes with fluffy marshmallow icing
Rich, fudgy chocolate flavour with a delicate cake crumb combines with airy marshmallow icing for a delicious, decadent treat
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
Ingredients
220g self-raising flour
125g cocoa powder
1 tsp salt
2¼ tsp bicarbonate of soda
450g caster sugar
4 eggs
2¼ tsp vanilla extract
350ml buttermilk (or semi-skimmed milk and 3 teaspoons of lemon juice)
140g unsalted butter, melted
100ml brewed espresso or strong coffee
100ml water
For the icing:
3 egg whites
450g icing sugar
120ml water
4-5 tsp golden syrup
pinch of salt
4 tsp vanilla extract
1 vanilla bean
candied flowers, to decorate
Method
Sift together the flour, cocoa, salt and bicarbonate and set aside.
Whisk together the sugar, eggs, vanilla, and buttermilk. Mixture will be very runny. Add the melted butter to the measured out coffee and water, and then into the egg and buttermilk mixture. Whisk all together and sift in the dry ingredients and whisk again to incorporate fully.
Pour the mixture into a small jug, a few cups at a time and use the jug to pour the mixture into your prepared cupcake tins. Fill half way up.
Bake at 150°C until springy and firm, about 15-20.
In a heatproof (pyrex) bowl, whisk together all of the icing ingredients and place over a saucepan of boiling water (do not let the water touch the bottom of the bowl). Heat until hot to touch, remove and beat with an electric mixer until stiff.
Put the icing into a piping bag with a large round tip and pipe large blobs onto cooled cupcakes. Decorate with candied flowers.
