Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Marshmallow Cupcakes with Marshmallow Frosting April 28, 2013

Filed under: Butter,Cupcakes,Icing Sugar,Marshmallow Fluff — dogsmum @ 5:48 pm
Tags: , ,

Marshmallow 1

These are so sweet you certainly won’t need more than one at a time.

 

What you’ll need

 

12 of your favourite cupcakes, they can be vanilla or chocolate. You can even buy 12 if you feel inclined.

 

Using a small sharp knife cut a small hole in the middle of each cupcake and scoop out a small amount of the cake, keeping what you cut off to one side.

Put 2 Tbsp of Marshmallow Fluff in a piping bag and pipe the Fluff into each of the holes that you have cut in the cupcakes.

Going back to the pieces of cake that you cut out of the middle of the cupcakes, replace those ontop of the Fluff.

 

To make the marshmallow frosting

Beat well together 1 cup of butter, 1 1/2 cups of Icing Sugar and  1 7oz jar of Marshmallow Fluff.

Put into a piping bag and pipe onto your cupcakes.

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Ice Cream Cone Cupcakes November 9, 2012

 

These look really striking, but are not in fact too difficult to make…so why not impress your friends and family.

 

For the cupcakes

 

12 Flat Based Ice Cream Cones

125g Softened Unsalted Butter

120g Caster Sugar

125g Self Raising Flour

2  Eggs

2 tsp Whole Milk

A few drops of red food colouring

A few drops of Strawberry flavouring

 

Preheat the oven to 180°C/Gas Mark 4.

Place each of the 12 Ice Cream Cones onto a 12 hole muffin tin.

Whisk the butter, sugar and vanilla extract together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and food colouring and flavouring. Mix again until thoroughly combined, the mixture should be light and fluffy.

Divide the mixture evenly between the cones, making sure the mixture goes to the bottom of each cone and does not drip down the sides.

Place in the oven on the middle shelf for 20-25 minutes or until risen and springy to touch.You can test that they are cooked by inserting a clean cocktail stick into the center of each cake, if the cocktail stick comes out clean they are cooked.

Leave to cool completely on a wire cooling rack.

 

To decorate

 

250g  Butter

500g Icing Sugar

1tsp Vanilla Extract

A few drops of  red food colouring

4 – 5 Flake chocolate bars

 

To make the buttercream,  place the icing sugar, butter and vanilla extract and food colouring into a clean bowl and mix well.

8. Place the buttercream into a piping bag with a large star nozzle.

9. Swirl the buttercream onto each cup cake cone, starting from the outside edge working towards the center.

10. Finish with a flake

 

Flowerpot Cupcakes August 28, 2012

Simple yet pretty, ideal for tea-time or a party.

 

Makes 12

 

Ingredients for the cupcakes

 

175g/6oz butter, softened

175g/6oz sugar

4 Tbsp milk

2 eggs, beaten

175g/6oz plain flour

1tsp baking powder

 

Method

 

Preheat the oven to 180C/gas mark 4. Place paper cases in a 12 hole muffin tin. Beat the butter and sugar together until light and creamy.
Add the milk and eggs gradually, beating well. Sift in the flour and baking powder and beat well.

Spoon the mixture into the paper cases and bake for 20 minutes, until golden. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

Ingredients for the butter cream

 

55g butter, at room temperature

30ml milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

 

Method

 

In a bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remaining icing sugar and beat again until the buttercream is smooth and creamy.

Spread the buttercream evenly over the 12 cupcakes.

 

Ingredients for the decoration

 

250g/9oz pink ready to roll fondant

250g/9oz yellow ready to roll fondant

12 wafer flowers

 

Method

 

Knead the pink fondant until pliable, then roll out on a surface lightly dusted with icing sugar, to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles. Place the circles, pressing down slightly, on top of the cupcakes that you have spread the buttercream on.

Knead the yellow fondant until pliable, then roll out as you did the pink fondant. Cut 1cm wide strips, long enough to fit across the top of the cup cakes, brush with water and put in place, one across the middle of the cupcake and one slightly lower.

Gently push in the wafer flowers in the upper part of the pink fondant.

 

Tip: if like me, you already have white fondant you can colour it yourself with food safe colouring. You can also change the colours to suit your party theme.

 

 

 

 

 
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