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Mallow Tree Cupcakes


Perfect for a tea party or the dreaded school bake sale. The colours available from Mallow Tree allow you to theme your cupcakes. Makes 12 cupcakes.



  • - 110g softened butter
  • - 110g caster sugar
  • - 2 eggs lightly beaten
  • - 1 teaspoon vanilla extract
  • - 110g self-raising flour
  • - 1-2 tablespoons milk
  • - Melted Mallow Tree marshmallows and mini mallows


Preheat the oven to 180ºC, Gas mark 4 and line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. Once cool ice with melted Mallow Tree marshmallows (see note) and decorate with Mallow Tree mini mallows.


Note on melting marshmallows: Set up a bain-marie (a bowl over a saucepan with water in the saucepan, making sure the water doesn't touch the bottom of the bowl). Add a little spray oil/butter to the bottom of the pan so the marshmallows don't stick to it. Turn on the heat to medium and add the marshmallows into the pan.

1. Melt the marshmallows slowly. Add four to five tablespoons of water into the pan for around 500g of marshmallows. Constantly stir the marshmallows, letting them melt slowly and making sure they don't start to burn or stick to the pan. Once you can no longer see the shapes of the marshmallows and it is a smooth paste like texture, take the marshmallows off the heat.

2. Use marshmallows as required (filling or icing). Once taken off the heat, the marshmallows will quickly begin to harden again. For pouring and mixing, use them immediately.

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