Saturday, 31 2010

kitchy weekends: marshamallow cupcakes

contributed by guest food blogger Sugar Crawler

Have you ever got confused between two recipes and just couldn’t make the decision whether to make recipe A or recipe B? In the end, you just go with both of them, marrying the two, creating a fabulous hybrid of cupcakes. Well, that happened to me. I had to feed a chocolate-loving crowd whilst I really wanted to try a marshmallow cupcake recipe. I”m smart, so I used a chocolate cupcake recipe and did the rest using marshmallows. Now everyone can be happy! The chocolate cupcake recipe is my go-to chocolate cupcake recipe, its quick and easy to whip together. They are also moist and have the exact type of crumbs I love, which is delicate yet tender.  And the marshmallow? They are nice and if you’re a sugar loving kinda person, then you’ll love this.. they give you sugar rush!

CHOCOLATE CUPCAKES

adapted via hummingbird bakery cookbook
Makes 12 cupcakes

¾ cup plus 1 tablespoon all-purpose flour
2 ½ tablespoons unsweetened cocoa powder
a scant ¾ cup sugar
1 ½ teaspoons baking powder
a pinch of salt
3 tablespoons butter, at room temperature
½ cup whole milk
1 egg
½ teaspoon pure vanilla extract

preheat the oven to 325 F
lined a 12-hole cupcake pan with paper cases
put the flour, cocoa, sugar, baking powder, salt and butter in a mixing bowl and beat on a low speed until you get a sandy consistency and everything is combined
slowly pour the milk and vanilla extract into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well. (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)
spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

CHOCOLATE FROSTING

2 1/3 cups confectioners’ sugar, sifted
6 ½  tablespoons unsalted butter, at room temperature
1/3 cup unsweetened cocoa powder, sifted
2 tablespoons whole milk

beat the confectioners’ sugar, butter and cocoa together in a big mixing bowl, mix on medium-slow speed until the mixture comes together  and is well mixed. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

MARSHMALLOW FINISHING

12 medium pink marshmallow
6 ½ OZ. mini marshmallows for the frosting
1 quantity chocolate frosting

put the medium pink marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out small section in the center of each one and fill with a dollop of melted marshmallow, let cool.
Stir the mini marshmallows into the chocolate frosting by hand until evenly dispersed.
Spoon the frosting on top of the cupcakes and decorate.