Oreo and marshmallow cupcakes recipe

Ingredients

• 100 g softened butter
• 2.5 ml vanilla paste or 5 ml vanilla essence
• 115 g castor sugar
• 2 extra large eggs
• 160 g self-raising flour
• 30 ml milk

• 325 ml granulated sugar
• 125 ml water
• 90 g egg white (about 3 extra large eggs)
• 10 Oreos, finely crumbled
• 100 g mini pink and white marshmallows
• 6 oreos, broken in half, for decorating

To make the Cupcake Batter
1. Preheat the oven to 180 °C. Line a 12-cup muffin pan with paper cases. Place all the ingredients into a mixer and beat until soft and fluffy. Divide the mixture among the cases and bake for 12–15 minutes or until a metal skewer inserted into one of the cupcakes comes out clean. While the cupcakes are baking, make the meringue icing.
To make the Meringue Icing
2. Heat the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Test the temperature of the syrup with a sugar thermometer. Bring to the boil and when the sugar syrup reaches 110 °C, whisk the egg whites in a separate bowl to the stiff peak stage. When the sugar syrup reaches 113 °C, remove the pan from the stove and slowly drizzle the syrup down the side of the bowl into the egg whites, whisking continuously until the meringue has thickened and the bowl has cooled.
3. Fold in the Oreo crumbs. Remove the cupcakes from the oven and arrange on a wire rack to cool. Place the icing into a piping bag fitted with a round nozzle and pipe the icing onto the cooled cupcakes. Top each cupcake with some mini marshmallows and half an Oreo biscuit.