Fresh Strawberry Cupcakes 

Homemade Marshmallow Cream

Fresh Strawberry Cupcakes & Homemade Marshmallow Cream

Cooking Time: 25 minutes makes 12 or 24 mini

250g wheat flour (you can use unbleached white flour also)

200g fresh strawberries

170g granulated raw sugar

2 eggs

20cl milk

15cl  oil

2 table spoons of vanilla

7 g of baking powder

1 pinch of salt

Marshmallow cream Frosting

100g marshmallows

2 white eggs

80g icing sugar

1 - Preheat oven to 350f (if making reg, making mini 325f) and place rack in center of oven. Place paper liners in 12 muffin cups.

2 – Clean and chop strawberries.

3 - In a separate bowl whisk together the flour, baking powder and salt.

4 - In another bowl whisk the eggs, sugar, milk, vanilla aroma and oil until slightly thickened. Add in the flour mixture until incorporated. Stir with chopped strawberries.

5 - Divide the batter and scoop into cupcake cups only 2/3s full. Bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

6 - Remove from the oven and let cool completely on a wire rack.

7 – Prepare the frosting : pour the marshmallows into the bowl and add 3 teaspoons of water. Microwaved them 2( sec (850 W) and stir until completely melted. Let the preparation cool down.

8 - In another bowl, add white eggs. Using your electric mixer on medium speed, mix for approximately 1min30 (until you obtain a mousse) and add icing sugar. Mix on high speed until the mixture is thick and volume has almost doubled. Add marshmallow mixture just until well blended.

9 - Pour the mixture into a piping bag and pipe the frosting (round tip ). then put your oven at broil and replace your cupcakes in the rack and make the meringue golden..make sure u keep an eye on it, it goes fast