Name: Mallow moments
Cook time: 20 min
Total time: 20 min
Ingredients: 90 gram butter, softened; 1 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 280 gram toasted coconut-covered marshmallows; Butter cream; 125 gram butter, softened; 1 1/2 cup (240g) icing sugar; 2 tablespoon milk

Ingredients

90 gram butter, softened

1 teaspoon vanilla extract

1/2 cup (110g) caster sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

280 gram toasted coconut-covered marshmallows

Butter cream

125 gram butter, softened

1 1/2 cup (240g) icing sugar

2 tablespoon milk

Method

1.Preheat oven to 180°C. Line eight holes of a 12-hole muffin pan with paper cases.

2.Beat butter, extract, sugar, eggs, sifted flour and milk in a small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.

3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.To make butter cream, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.

5.Use scissors to cut marshmallows into small pieces. Spread cold cakes thickly with butter cream; top with marshmallow pieces.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook