Marshmallow Cupcakes Food

MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 170c.
• Put the flour, sugar, baking powder, salt and butter into a bowl and mix with an electric whisk. Beat on a slow speed until you get a sandy consistency. Gradually pour in half the milk and beat until it is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl for just a few seconds. Pour it into the flour mixture and continue beating until combined and smooth. Be careful not to overmix it though.
• Spoon the mixture into paper cases two-thirds full and bake in the oven for 20-25 minutes. Leave the cupcakes to cool slightly and then turn out onto a wire rack to finish cooling.
• Once cooked, make a small hole in the centre of each cupcake and fill with a dollop of marshmallow fluff.
• Make the frosting by beating the icing sugar and butter on a medium speed until the mixture is well combined. Turn the mixer down to a slow speed. Add the milk and vanilla extract a little at a time until they are well incorporated into the butter mixture. Then turn the mixer up to a high speed and beat until the frosting is light and fluffy, at least 5 minutes.
• Pipe or spoon the frosting onto the cupcakes and top with the mini marshmallows. Decorate with edible glitter or sprinkles.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

WHITE CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners.
• Sift the flour, baking powder and salt together into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
• Beat the butter on low speed in a large bowl using an electric mixer until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter. Clean the medium bowl and the mixer beaters.
• Put the egg whites in the clean medium bowl. Whip on high speed with the electric mixer until foamy. Gradually add the remaining 1/4 cup granulated sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the liners. Clean the large bowl and the mixer beaters.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
• Beat the butter and confectioners' sugar in the clean large bowl with the electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl occasionally, 5 to 7 minutes. Add the marshmallow, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes and top with sprinkles.
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CHOCOLATE MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• TO MAKE MARSHMALLOW FROSTING:.
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• TO MAKE CHOCOLATE GANACHE:.
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CHOCOLATE MARSHMALLOW CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• To make Marshmallow Frosting:
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• To make Chocolate Ganache:
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.