Red Velvet Marshmallow Cupcakes

May 14 , 2020

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peter dunne

Red Velvet Marshmallow Cupcakes

RED VELET CUPCAKES &

MARSHMALLOW TOPPING

(Makes 12-16)

INGREDIENTS

100g Very Soft butter

230g Caster Sugar

2 Eggs

250g Plain Flour

1 Teaspoon baking soda

1 Teaspoon baking powder

2 Tablespoons of cocoa powder

200ml Warm buttermilk

1 25ml bottle of liquid food dye

1 teaspoon vanilla extract

1 teaspoon white wine vinegar (not malt/household.. that’s for your chips!)

MARSHMALLOW MERINGUE TOPPING

200g Caster sugar

2 Tablespoons water

2 Tablespoons golden syrup

3 Egg whites

½ teaspoon cream of tartar (Helps stables your egg whites and gives great texture!)

METHOD

  • Pre-heat your oven to 180C
  • Line your cupcake tray with cupcake cases
  • Place your very soft butter and sugar in your mixer and mix until smooth, takes about two minutes to change colour.
  • While your’e waiting blend all your dry ingredients together . Flour, cocoa powder, bread soda and baking powder.
  • I like to warm my buttermilk in the microwave for about 30 seconds so it mixes more easily with the flour blend and also activates the bread soda a little bit faster .
  • Blend your wet ingredients now into your warmed buttermilk , red dye, vanilla extract and vinegar.
  • As your egg mix is blending in the mixer slowly add your dry flour mix and alternate with your red buttermilk soup ! Alternate between dry and wet mixes.
  • Let it blend for less than minute before you scrap down the bowl to make sure it’s all mixed thoroughly.
  • Scoop out your batter using an ice-cream scoop as it makes life easier and also ensures that each cupcake bakes evenly and at the same time.
  • Bake in a pre-heated oven at 180C for 20-25 minutes.
  • Cool on a rack before you crack on with the marshmallow topping.

MARSHMALLOW MERINGUE TOPPING

  • Fill a saucepan with about an inch of water and sit a heatproof bowl on top making sure the bowl doesn’t touch the bottom .  Place your sugar, water, egg whites, & golden syrup into the bowl and  turn on the heat, stir for at least 5 minutes until you have  cooked your egg whites and have a hot gelatinous goo!! Don’t panic it should look like that, you want the sugar to dissolve so you don’t have a granular texture to your marshmallow!
  • You can test if its still grainy by rubbing a little of the egg goo between your fingers so it doesn’t feel grainy before you tip into a clean mixing bowl.
  • Now whisk the meringue for 7 minutes in your mixer , as the meringue starts to cool it will thicken up. Once the 7 minutes is up you’re ready to rock and roll and fill your piping bag.
  • Make sure you work fast as the meringue sets quickly.
  • This mixture will cover 15 cupcakes .


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