Marshmallow Cream Cupcake

Ingredients:

• 1 package (430 gr.) dry mix for baking biscuits, plus the required ingredients
• 6 large egg whites, beaten until stiff peaks form
• 6 tbsp (90 g) butter, room temperature
• 1 tbsp. marshmallow cream
• 1/2 cup powdered sugar
• 1 tbsp. heavy cream
• Special equipment: a round baking pan with a hole in the center (2.8 ml) and a pastry bag with a thin and long round tip

Preparation:

1. Prepare a springform pan with a hole in the center, as directed on the cake mix package. Prepare the batter according to the instructions. Using an offset spatula, fold the egg whites into the batter. Pour the batter into the prepared pan and bake according to the package directions. Let the cake cool completely.
2. In a large bowl, combine the butter and marshmallow cream and beat with a mixer until smooth. Add the powdered sugar and cream, and beat for about 3 minutes until fluffy. Transfer the mixture to a piping bag fitted with a long round tip.
3. Turn the cake over so it's flat side up. Using a skewer, make 12 holes in the bottom of the cake, evenly spaced, going all the way to the center and gently twisting the skewer to create holes about 2.5 cm wide. Insert the tip of a piping bag into each hole and squeeze a small amount of marshmallow mixture until it begins to ooze out. Invert the cake onto a cake stand or serving plate, flat side down. Serve immediately or refrigerate for up to 2 days.