May 14 , 2020
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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 .