First, beat egg whites to snow, mix flour and baking powder. Whip the butter with the sugar and vanilla sugar, then gradually add the yolks.
Stir QimiQ until smooth and add to the butter mixture with the hazelnuts. Carefully fold the flour and beaten egg whites alternately into the butter mixture.
Pour the muffin mixture into the greased tins and bake for 20 minutes in the preheated oven at 180 °C. When cool, turn out of the tins.
When cooled, turn out of the molds, pipe a dollop of whipped cream on top and place a marshmallow on each.
Preparation Tip:
Marshmallow cupcakes can be made with any cupcakes.
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