Martha's cookie cupcakes with raspberry-fluff frosting

Martha039s-cookie-cupcakes-with-raspberry-fluff-frosting

Prepare Time: 0:30 | Cook Time: 0:18 | Difficulty: EASY

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

Ingredients

Raspberry-fluff frosting

Method

  1. Preheat oven to 180C/160C fan-forced. line a 12-hole, cup-capacity muffin pan with paper cases.

  2. 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.

  3. 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.


Super Food Ideas – February 2014 , Page 92

Recipe by Martha Stewart
Photography by John Kernick

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