Marshmallow Fluff

You got to love marshmallow fluff, but you must admit that it is expensive, you can only buy it in specialist stockists like Harvey Nichols, and it's full of nasty preservatives and chemicals! 

It's a great cake filling and can be used to make fudge too.  I'm using it today for filling my 21st birthday cake instead of jam or butter cream. 

This recipe is for seriously fluffy and seriously sticky marshmallow fluff, using natural ingredients for a tasty dessert!

Ingredients: enough for 2 cakes, 4 jam jars (for presents) and a fair few cupcakes!!!

• 470ml runny honey
• 470ml caster sugar
• x3 egg whites
• Tsp vanilla flavouring

Method: WARNING - STRENUOUS: Please use an electric whisk!

1. Add everything to a big bowl - you need a big bowl because when you start whisking it it rises quickly and you don't want it overflowing!
2. Whisk on full power for 10 minutes, or more until it's white, fluffy and sticky!

NB: the mixture does start off brown and it is bitty from the sugar, but the longer you whisk it, and the faster you whisk it the whiter, and smoother the fluff goes!  This recipe is good if there are two of you making it because then you can swap half way for a break whilst your friend whisks!

You can store this in the fridge, or use it straight away! Enjoy this seriously fluffy and seriously sticky marshmallow fluff!

Vanilla Fudge Cupcakes

Firstly, I would like to apologise for the length of time it has taken me to write a new post for you all! But I finally got round to baking this weekend I made these wonderful vanilla fudge cupcakes....

Using the standard vanilla cupcake recipe you then top the cupcake with a sugary, tasty vanilla fudge butter cream dusted with crumbled digestives and tasty vanilla fudge cubes.


- Vanilla Cupcakes -
5oz lurpak butter (at room temp)
6oz self-raising flour
6oz caster sugar
x3 eggs
1tsp vanilla essence


Method:

1. Add all the ingredients to a bowl or food processor and whisk/blend until it becomes a batter type texture.
2. Pour mixture into cupcake cases, 1/2 filling each case and cook on 180'C for 15-20mins.

- Vanilla Fudge Butter Cream - 

Ingredients: enough for 12 and a bit extra!

x1 packet of Silver Spoon vanilla fudge

250g standard icing sugar

80g butter (Lurpak at room temperature is the best)

x4 caps of semi-skimmed milk

100g Royal icing sugar

Method:

1. Place the whole packet of Silver Spoon vanilla fudge in a small bowl with 2 tsp of water and melt in the microwave.
2. Whilst the melted vanilla fudge is being left to cool, mix the butter, standard icing sugar and 2 caps of semi-skimmed milk.
3. Once the melted vanilla fudge has cooled add to the mixture and stir.  Then add the Royal icing sugar and 2 more caps of semi-skimmed milk.
4. Put the butter cream in to a frosting bag for piping, or simply spread on top of your cupcakes with a knife.
5. Dust your cakes with crushed digestives and gently push some vanilla cubes on top - because of the fudge, the butter cream sets quite quickly which is why the cubes need to be pushed in.

I hope you enjoy this recipe as much as I did, the butter cream is absolutely delicious and sets wonderfully.