QUICK CUPCAKES WITH MARSHMALLOW TOPPING

Just sharing an easy idea.
Instead of cream or icing as a topping. Add a marshmallows to your baked cupcakes and return then to the oven for 4 minutes. Comes out perfect and lovely and stays firm on the top of the cake. Perfect for hot weather when creams can go bad easily.

¾ cup sugar
3 eggs
1 teaspoon vanilla essence
½ cup of boiling water
½ cup of oil
1 ½ cups cake flour
3 teaspoons baking powder

Beat eggs, vanilla and sugar for 3 minutes.
Add the rest of the ingredients and beat for 2 minutes.
Bake at 180°C in greased cup cake tins for 15 minutes.
Decorate as desired.

Variations:
For chocolate cupcakes, add a tablespoon of cocoa to your boiled water and mix with rest of the ingredients.

Recipe and photo: Yasmeen Ibrahim