Hi, today I am sharing a recipe for Chocolate Marshmallow Cupcakes.
I really had fun making these Chocolate Marshmallow Cupcakes. The recipes are from a book called The Primrose Bakery Book, however if you have a favourite chocolate cupcake recipe you can use that. You can add pink or red food colouring to colour the marshmallow icing or any colour you choose. For these cupcakes I used heart shaped silicone cupcake cases. It was my first time I had used silicone cases for cupcakes before and they worked out well.
I have really been wanting to try some sugarcraft 🙂 There seems to be a lot of tools and bits and pieces you need to get, I have been given some things as a gift and have slowly been collecting some of the other tool I need. It is all very fun and exciting tough and am looking forward to experimenting 🙂
Decorating the Chocolate Marshmallow Cupcakes
I used a piping bag and nozzle for the marshmallow icing however you could also use a pallet knife to place the icing on the cupcake. The sugarcraft decorations I made out of fondant to place on top but you could also just sprinkle with some sprinkles or use some edible glitter….just have some fun 🙂 🙂 🙂
On youtube, I found this heart tutorial to make this sugarcraft heart, mine did not turn out as nice as the tutorial as I only watched it once and then went to the kitchen to play around 🙂 Then the rest of the hearts are done with some heart shaped cutters.
Have you done any sugarcraft? I found it very fun and relaxing and am looking forward to playing around some more 🙂
I hope you enjoy xxx
Below are a few of the Products I have used or are very similar to what I used:
- Kitchen Craft Sweetly Does It Heart Fondant Plunger Cutters, Set of 3,
- Wilton Nesting Cutters, Set of Six – Heart,
- Cozyswan Cake Decration Tool Set Fondant Cake Cutter Sugarcraft Icing Decorating Flower Modelling Tools,
- Wocharm (TM) Amazing Series Cake Fondant Sugarcraft Cookies Decorating Plunger Cutter Moulds (Purple love bear bird & rose),
- Kitchen Craft Plastic Double Edged Biscuit/Pastry Cutters- boxed,
Recipe from The Primrose Bakery Book
Chocolate Marshmallow Cupcakes
- FOR THE CUPCAKES
- 115 g good quality dark chocolate 70% cocoa if possible
- 85 g unsalted butter at room temperature
- 175 g soft brown sugar
- 2 large eggs separated
- 185 g plain flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- Pinch of salt
- 250 ml semi-skimmed milk at room temperature
- 1 tsp vanilla extract
- FORR THE MARSHMALLOW ICING
- 120 g Granulated Sugar
- 80 g Golden Syrup
- 1 1/2 tbsp water
- 2 Egg Whites
- 1/2 tsp Vanilla Extract
- FOR THE CUPCAKES
- Preheat the oven to 170ºC (fan)/190ºC/375ºF/gas mark 5.
- Line either a muffin tin (for regular-sized cupcakes) or a mini cupcake tin with cupcake cases.
- Melt the chocolate either using a bain marie or in a microwave but be very careful not to burn the chocolate! Leave to cool slightly.
- Cream the butter and sugar together using an electric hand beater until pale and smooth. In a separate bowl and with clean beaters beat the egg yolks for several minutes. Slowly add the egg yolks to the creamed butter and sugar and beat well. Next, add the chocolate to this mixture and beat well.
- Combine the flour, baking powder, bicarbonate of soda and salt. Combine the milk and vanilla in a jug. Add the flour mixture to the chocolate, butter and sugar, alternating with the milk and vanilla. Beat very well after each addition.
- In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the main batter using a metal spoon. Do not beat or you will take all the air out of the cake.
- Spoon the mixture out equally into the cupcake cases. You do not need to fill the cases with mixture, about two-thirds full will work best as the cakes will rise considerably in the oven.
- Place in the oven and bake for between 20-25 mins for the regular size cupcakes or approx 15 mins for the mini cupcakes. Leave to cool in their tins for about 10 mins or so before placing on a wire rack to cool.
- FOR THE MARSHMALLOW ICING:
- Put the sugar, golden syrup and water into a pan and cook on a high heat for around 2 minutes. The mixture will thicken and turn a golden colour.
- Whisk the egg whites until soft peaks start to form then keep beating while you slowly pour the hot sugar mixture into the bowl.
- Continue beating at a higher speed until the mixture becomes thick, glossy and cool. Add the vanilla extract towards the end. Add a drop of your chosen food colouring at this point too, then mixed in on a high speed until the colour is evenly distributed.