Marshmallow Cream Muffins
12 servings
60 minutes
Muffins with marshmallow cream are a delicate treat inspired by Yugoslav culinary traditions. Their airy dough, infused with the aroma of vanilla, perfectly complements the soft, sweet filling of meringue cream. The dark chocolate glaze adds richness to the flavor, creating a harmonious blend of sweetness and slight bitterness. These muffins are perfect for a festive tea party or a cozy evening with loved ones. The marshmallow cream, chilled to the perfect consistency, gives the dessert an unmatched texture, while the chocolate shell makes it visually appealing. Topped with jam or marmalade, these muffins become true works of art that delight not only in taste but also in appearance.
1
Preheat the oven to 190 degrees.
2
Grease the muffin pan with butter or line it with paper liners. Mix the flour, baking powder, baking soda, and salt.
- Wheat flour: 1.3 glass
- Baking powder (raising agent): 1.5 teaspoon
- Salt: pinch
- Baking soda: 1 teaspoon
3
In a kitchen mixer, beat the butter. Gradually add sugar and continue beating until you have a light, stable mixture. Reduce the power to medium and gradually add the eggs.
- Butter: 110 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
4
At low speed of the mixer, add half of the flour mixture, mix, and pour in the milk and vanillin. Add the remaining flour mixture. Knead the dough and divide it equally among all the molds.
- Wheat flour: 1.3 glass
- Milk: 0.5 glass
- Vanilla sugar: 1 teaspoon
5
Bake for 20–25 minutes. Let it cool completely.
6
In a heatproof bowl, beat the sugar and egg whites with a hand mixer for about 1 minute. Place the bowl over a water bath and continue beating until stiff peaks form, about 10 minutes.
- Icing sugar: 100 g
- Egg white: 2 pieces
7
Remove from heat, add vanillin and water, and whip for another 2 minutes until the filling thickens further. Transfer the filling to a pastry bag and distribute it among all the cupcakes. Place the cupcakes in the freezer for at least an hour.
- Vanilla sugar: 1 teaspoon
- Citric acid: to taste
8
Mix the chocolate with butter and place it in a water bath. Stir and keep on heat until homogeneous. Cool for about 15 minutes.
- Dark chocolate: 400 g
- Olive oil: 3 tablespoons
9
Take the cupcakes out of the freezer and dip each in the glaze. Leave for 5 minutes at room temperature to let the glaze set.
10
Decorate with jam or marmalades.
