April 15, 2012
Marshmallow Chocolate Cupcakes
Pair soft and not-too-sweet marshmallow with a beautifully light and chocolatey cupcake and you have a wonderful yet playful treat! Actually, it is marshmallow fondant that tops these super cute cupcakes. After trying one and getting a lot of positive feedback from my friends, I declared them as one of the best creations I have ever made...not to mention amazingly delicious and simple to make. I made these to take with me to a park I was going with my friends and I desired to make something colourful and pretty like the homemade candy hearts and stars I made a while ago.
The inspiration of this idea came from flicking through the 'Cupcakes by Colour' book by the Australian Women's Weekly. This book is the first place where I look for decorating cupcake ideas. One particular cupcake that caught my eye looked similar to this but was just blue and white stars so I adapted this idea to make more colourful and attractive cupcakes with the addition of hearts. Then applying marshmallow fondant to the cupcake instead of traditional fondant as suggested just made sense and it fit into my plan perfectly.
It worked so well when matched with the perfect chocolate cupcake I found from Glorious Treats. I also had my eye on the marshmallow fondant Bakingdom used for her cakes until I finally got my hands on a packet of vanilla marshmallows. That's when I really started to get creative with the help of the marshmallow fondant recipe by Clockwork Lemon. I got my four gel colours out and added a little to each portion of fondant that I divided by weighing (I love my kitchen scales). Then I cut out hearts and stars (the same cutters I used for the candies) from each coloured dough, replacing the cut-out shapes into the cut out pieces of dough.
The instructions also stated that you should slather some buttercream icing or ganache on top of the cupcake to adhere the fondant but I didn't think that was necessary as the cupcakes were already sticky on the top which helped the fondant to stay in its place. These cupcakes were gone in a flash and everyone loved them. I am already being asked to make another batch of these cupcakes so I highly recommend that you to try out these treats soon!
Perfectly Chocolate Cupcakes recipe by Glorious Treats
Makes about 24-27 cupcakes
2 cups of sugar
1 and 3/4 cups of plain or all-purpose flour
3/4 cup of unsweetened cocoa powder
1 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons of baking soda
1 teaspoon of salt
2 eggs, at room temperature
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water
1. Preheat the oven to 180 degrees C (350 degrees F) and line muffin trays with cupcake liners.
2. In a large bowl, sift together flour, cocoa, baking powder and baking soda. Add sugar and salt and stir until combined.
3. Stir in the eggs, milk, oil and vanilla and beat for one minute or until incorporated.
4. Add the boiling water to the mixture and mix together thoroughly until it is a shiny thin batter.
5. Fill the cupcake liners with the batter until 2/3 full.
6. Bake in preheated oven for about 22-24 minutes or until a skewer inserted into the centre is clean.
7. Remove the cupcakes from the tray and allow them to cool completely on a wired rack before topping them with marshmallow fondant.
Marshmallow fondant by Clockwork Lemon
Makes just enough to decorate about 20 cupcakes.
250 g packet of vanilla marshmallows (or any other flavour of your choice)
Icing or confectioner's sugar (the amount can vary so make sure you have an entire bag on hand)
Food gel or colouring
1. Put the marshmallows in a large microwavable bowl and sprinkle teaspoons of water to make them a little moist.
2. Microwave the marshmallows for ten seconds at a time, stirring with a greased wooden spoon until it has melted and puffed up enough to be sticky (for me it was about a minute in the microwave).
3. Start adding the icing sugar to the marshmallow mixture and stir, adding more each time until it becomes a soft and fluffy dough. Grease your hands if it becomes too sticky and transfer the mixture to a icing-floured bench. Keep adding icing sugar while kneading until it is stiff enough to roll out but be careful not to add too much icing sugar. If it is too stiff and breaks easily, add butter or stick it in the microwave for about 2 seconds.
4. Portion the finished fondant dough by weighing the whole piece and dividing that by 4 (it depends how many colours you desire). Roll out the dough briefly and add a little food colouring in the middle. Start kneading and wear plastic gloves if you don't want your hands coloured until the colour is distributed evenly, making sure that the other pieces of dough are wrapped tightly with plastic wrap.
5. Roll out each piece of coloured fondant to about 5 mm thick or a little less. Cut out shapes with your tiny cutters (about 3 cm in diameter) slightly close together. Put these shapes in a zip lock bag while you do the rest. Alternate the shapes and place them in the cut out holes of all of the coloured portions of fondant. Roll it again to ensure the shapes are in place.
6. Cut out rounds of fondant from each colour with a 7 cm round cookie cutter (or a similar size that fits the cupcakes) and carefully place each piece on top of the cupcakes, pressing them slightly in place.