Melted Marshmallow Frosting on Chocolate Cupcakes

 

 

 

 

 

 

Good Morning!

So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!

So to assemble your cupcakes, you need:

Ingredients :-

  1. Cupcakes – 12
  2. Marshmallows – 12
  3. Whipping Cream – 1 cup
  4. Icing sugar – 3 tbsp
  5. Vanilla Extract – 1 tbsp

Instructions :-

  1. Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
  2. Take them out of the freezer just when you want to whisk;
  3. Pour cream into the cold bowl and whisk on medium till the cream thickens;
  4. Once you see soft peaks form, add the sugar one spoon at a time;
  5. After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
  6. When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
  7. Give a nice whisk again and set aside;
  8. Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into  6 cm cubes;
  9. Now place then in to microwave and set the timer for exactly 30 sec;
  10. At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
  11. Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
  12. After you have finished all of them, place them on a cooling rack ( for 10 mins);
  13. During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
  14. Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.
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