Marshmallow Cupcakes Recipe

For Cupcake Base 

• SwissBake® Wiener Cake Conc. – 100 g 
• All-Purpose Flour – 330 g 
• Wheat Starch – 120 g 
• Caster Sugar – 450 g 
• Vegetable Oil – 500 g 
• Fresh Eggs (whole) – 500 g 

For Cream Cheese Frosting: 

• Full-Fat Cream Cheese (cold) – 250 g 
• Unsalted Butter (softened) – 125 g 
• Icing Sugar (sieved) – 500 g 
• Vanilla Extract – 5 g  

For Garnish 

• Mini or Standard Marshmallows – 35–40 nos. 

Prepare the Cupcake Base: 

Pre-heat the oven to 170°C and line standard cupcake trays with paper liners. In a large bowl, whisk together the dry ingredients: SwissBake® Wiener Cake Concentrate, all-purpose flour, wheat starch, and caster sugar. Transfer to a planetary mixer fitted with a whisk attachment. Add the whole eggs and mix on slow speed for 1 minute. While still mixing slowly, gradually stream in the vegetable oil. Scrape the bowl thoroughly and mix on medium speed for 4–5 minutes until the batter is smooth and aerated. Portion the batter into the cupcake liners, filling each about ? full (~50–55 g). Bake at 170°C for 18–22 minutes, or until a skewer comes out clean. Cool in the tray for 5 minutes before transferring to a wire rack. 

Prepare the Frosting: 

In a mixing bowl with a paddle attachment, beat the softened butter until smooth. Add the cold cream cheese and beat for 1 minute until just incorporated (do not overmix). On low speed, gradually add the sieved icing sugar, then vanilla extract. Once combined, increase speed to medium-high and beat for 2–3 minutes until the frosting is light and fluffy. 

Assemble and Garnish:  

Ensure cupcakes are completely cool before frosting. Transfer the frosting into a piping bag fitted with a desired nozzle and pipe generous swirls on each cupcake. Garnish with a marshmallow. Optionally, toast the marshmallow using a kitchen torch for a gourmet finish. Refrigerate the finished cupcakes and allow to rest at room temperature for 15–20 minutes before serving.