- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
- 125 g unsalted butter - softened
- 400 g icing sugar
- 3 tablespoons milk
- 12 large marshmallows
- 250 g Renshaw Ruby Red Ready to Roll Icing
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Atlantic Blue Ready to Roll Icing
- 500 g Renshaw White Ready to Roll Icing
- White decorative sugar crystals
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.
Take a pallet knife and spread a little buttercream onto the top of each cupcake and place a large marshmallow on top.
Gently spread some buttercream over the marshmallow to form a dome shape.
Knead and roll out the coloured Renshaw Ruby Red, Lincoln Green and Atlantic Blue Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Using a round cutter slightly bigger in circumference than one cupcake, cut out four disks each of the three different coloured icings.
Carefully place each disk of icing over the marshmallows covered in buttercream and on each cupcake gently smooth the icing down with the palm of your hand.
Smooth the icing all the way down to the top of each cupcake, again using the palm of your hand to secure into position and completely cover the marshmallow and buttercream centre.
Using a paint brush, moisten the edge of the icing where it meets the top of each cupcake case with cooled boiled water and roll the cupcake in the white decorative sugar crystals.
Finally roll twelve balls of Renshaw White Ready to Roll Icing to act as the bobble for the bobble hat and moisten it with cool boiled water.
Roll the white icing ball in the white decorative sugar crystals and stick to the top of each bobble hat cupcake.