Wednesday, February 8, 2012

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Marshmallow Topped Cupcakes


marshmallowFor The Cupcakes…

  • 5 ½ ounces cake flour
  • 5 ½ ounces super fine sugar
  • 6 ounces unsalted butter softened
  • 3 large lightly beaten eggs
  • ½ teaspoon vanilla essence
  • 1 teaspoon baking powder

For The Marshmallow Frosting…

  • 8 ounces super fine sugar
  • ½ cup water
  • 2 large egg whites

For The Colored Sugar…

  • 2 tablespoons superfine sugar
  • 2 drops of food coloring (of your choice)

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.

Add Vanilla then sift in flour and baking powder and mix for a further minute.Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the marshmallow icing add the sugar and water into a small saucepan and stir over low heat until the sugar has dissolved. Then turn up the heat, and bring it to a boil without stirring and let it thicken to a soft ball stage (temp)*. Remove from the stove and let it cool for a few minutes, while you beat the egg whites in a separate bowl with an electric mixer.

Beat until the egg whites form soft peaks, and then while still beating, slowly pour the sugar syrup into the egg whites in a thin stream. Continue beating on high for about 5 or 6 minutes, or until the icing is thick and cool.To finish the cupcakes, you can use a knife to cover the cupcakes with the icing, (top picture) or you can simply dip them unto the icing (bottom picture).

To make colored sugar, simple place a few table spoons of sugar into a plastic bag along with a few drops of food coloring, and rub the sugar together until it changes colour, then sprinkle on top of each cupcake.

  • A sugar thermometer is required for this icing, you want the syrup to be thick but still clear.