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Orange marshmallow flower cupcakes

  • 1:30 Prep
  • 0:30 Cook
  • Makes 12
  • Advanced


  • 3 eggs
  • 125g (1/2 cup) sour cream
  • 175g butter, at room temperature
  • 2 teaspoons finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 100g (1 cup) almond meal
  • 24 coloured marshmallows
  • 12 Smarties
  • Icing sugar, to dust

Orange icing

  • 300g (2 cups) icing sugar mixture, sifted
  • 1 teaspoon butter, at room temperature
  • 2-3 tablespoons fresh orange juice
  • 3-4 drops red and yellow food colouring


  • 1
    Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  • 2
    Use an electric beater to beat the eggs, sour cream, butter, orange rind and sugar in a small bowl until well combined.
  • 3
    Transfer the butter mixture to a large bowl. Fold in the flour and almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
  • 4
    To make the orange icing, place the icing sugar, butter and orange juice in a small heatproof bowl and stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir until smooth. Stir in the food colouring. Transfer to a piping bag fitted with a 1cm fluted nozzle.
  • 5
    Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 Smartie in the centre. Repeat with remaining marshmallows, icing, cupcakes and Smarties. Set aside until set. Dust with icing sugar to serve.

Source: taste.com.au


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