Marshmallow cupcakes

1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flours and ground almonds in two batches. Divide mixture into paper cases.

3.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.Meanwhile, make marshmallow frosting. Combine egg whites, sugar, the water and glucose syrup in medium bowl, over medium saucepan of simmering water. Beat mixture using hand-held beater on low speed for 3 minutes. Increase speed to high and beat about 4 minutes or until soft peaks form. Remove from heat. Add rosewater and a little food colouring, beat, on high speed for about 2 minutes or until frosting is thick (Make the marshmallow frosting when you are ready to pipe it onto the cakes or it becomes hard to work with after standing).

5.Cut a 2cm (¾-inch) deep hole in centre of each cake, fill with jam, replace cake tops.

6.Spoon marshmallow frosting into piping bag fitted with 2cm (¾-inch) fluted tube. Pipe frosting on top of each cake, sprinkle with coconut.