Marthas Cookie Cupcakes With Raspberry Fluff Frosting

For a touch of whimsy, Martha Stewart has topped these hidden cookie cupcakes with sweet marshmallow fluff.

The ingredient of Marthas Cookie Cupcakes With Raspberry Fluff Frosting

• 1 2 cup cocoa powder
• 1 cup plain flour
• 1 cup caster sugar
• 3 4 teaspoon bicarbonate of soda
• 1 2 teaspoon baking powder
• 1 4 teaspoon fine salt
• 1 large egg
• 1 large egg yolk
• 40g unsalted butter melted cooled
• 1 2 cup buttermilk
• 1 2 teaspoon vanilla extract
• 12 cream filled chocolate sandwich cookies
• 125g unsalted butter softened
• 2 tablespoons raspberry jam strained through a fine sieve
• 213g jar marshmallow fluff
• 2 tablespoons icing sugar mixture

The Instruction of marthas cookie cupcakes with raspberry fluff frosting

• preheat oven to 180c 160c fan forced line a 12 hole cup capacity muffin pan with paper cases
• whisk cocoa powder flour caster sugar bicarbonate of soda baking powder and salt in a large bowl lightly beat egg and egg yolk in a separate bowl add egg to flour mixture with melted butter buttermilk vanilla and 1 2 cup hot water stir until smooth spoon 1 tablespoon batter into each prepared pan hole top with 1 cookie pushing into batter slightly top with remaining batter bake for 15 to 18 minutes or until cupcakes are puffed and set cool cupcakes in pan on a wire rack
• make raspberry fluff frosting using an electric mixer beat butter and jam on medium high until smooth add marshmallow spread and icing sugar beat for 3 minutes or until fluffy and smooth transfer mixture to a snaplock bag snip off corner pipe frosting onto cooled cupcakes serve immediately

Nutritions of Marthas Cookie Cupcakes With Raspberry Fluff Frosting

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