Iced Vovo Cupcakes
A recipe adapted from Brydie at CityHippyFarmGirl
Preparation time: 10 minutes
Cooking time: 25 minutes
- 150g/5ozs. butter, at room temperature
- 2/3 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 2 cups self raising flour
- 1/2 cup milk or buttermilk
- 1/4 cup raspberries (fresh or frozen)
- 1/4 cup desiccated coconut
- 200g/7ozs. pink and white marshmallows
- 3 tablespoons raspberry jam
- 3 tablespoons desiccated coconut extra
Step 1 - Line a baking tray with 12 liners and preheat oven to 160C/320F. Beat butter and sugar until pale and fluffy. Add eggs one at a time and then vanilla. Fold in the flour, milk, raspberries and 1/4 cup of coconut. Use an ice cream scoop to divide into twelve portions. Smooth over the top with the back of a spoon (it helps if you ever so slightly wet the spoon). Bake for 20 minutes or until a skewer inserted in the centre comes out clean.
Step 2 - Microwave marshmallows for 30 seconds and then stir to get a consistent pink colour. Before it firms up, spoon into a piping bag. The key to this easy icing is to get it at the right consistency. Too warm/soft and it runs a little and too cold/stiff and it becomes grainy. It just took about a minute of cooling before it was right for me. Pipe a circle leaving a hole in the centre for the jam. Spoon the jam in the centre (I used a lovely artisan jam so it had plenty of liquid, one less liquid will mean that it won't spread as much) and sprinkle with the extra coconut.