Blooming Cupcakes Recipe

Baby shower celebration cupcake table
Blooming Cupcakes - Sticky Mallow

Blooming Baby Showers has not only captured the feel of a British baby shower, but the taste of one too! Introducing the Blooming Cupcake, an original sticky mallow recipe developed by us to ensure that every mummy-to-be has a baby shower celebration that is deliciously memorable!

Makes 18 cupcakes

Pre-heat oven to 150 degrees fan                                                                                                                     

For the sponge mixture:

Ingredients

6oz soft margarine

6oz caster sugar

3 large eggs

2 tsp milk

1tsp vanilla essence

6oz self-raising flour

1 tsp baking powder

Method

1. Whisk together soft margarine and sugar for 5 minutes until pale and fluffy

2. In a separate bowl, crack 3 eggs and add the milk and vanilla essence.Beat together with a fork until well mixed.

3. Sift self-raising flour and baking powder together into a bowl

4. Add 1/3 egg mixture into the sugar & margarine and whisk followed by 1/3 of flour and whisk; repeat this process twice more until mixture is well-combined & soft

5. Using a tablespoon, transfer one rounded spoon into each cake case

6. Place in the centre of the oven for approximately 15-20 minutes or until light in colour and springy to touch

7. Remove from the oven and leave to cool in the cake tin for 5 minutes before transferring each cupcake to a wire rack until cold

8. Decorate with sticky mallow topping, using a star nozzle to create a big swirl!

For the sticky mallow:

Ingredients

2 egg whites

4 tbsp golden syrup

100g caster sugar

1/4 tsp salt

1/4 tsp cream of tartar

1 tsp vanilla extract

Method

1. Heat a saucepan of water to simmering point

2. In a bowl, place all of the ingredients except the vanilla extract and place onto the saucepan of water (bowl must not touch water)

3. Whisk everything together using an electric whisk until the mixture becomes thick and holds stiff peaks, similar to meringue.This will take 5-10 minutes.

4. Remove the bowl from the saucepan and place directly onto a cool surface, keep whisking while you add the vanilla extract

5. Continue to whisk until the mixture cools and has a sticky texture.

6. Decorate your cupcakes and add mini marshmallows or fresh raspberries for that extra pretty finish!