My mum and mum-in-law are very fond of gardening and both have extremely beautiful gardens back home. Well that then leaves me with no choice but to develop an interest in gardening too …. buuut … the edible kind! While in their house, you’ll find a lush green garden, colourful flowers and birds chirping … in my garden, youll find a vanilla cupcake (that’s the grass), chocolate buttercream frosting (that’s the base), marshmallows (those will be the flowers) and sprinkles flying everywhere! The life span of their garden is probably all-year round, but the life span of my edible garden is less than 24 hours coz you just won’t be able to resist them that long! Ok, now lets make it less confusing and talk about the cupcakes … guys, this is a must-try recipe! The combination of marshmallow and chocolate frosting tastes divine, and I even added a marshmallow in the base of each cupcake (vanilla flavoured) too. But that’s optional. You’ll be going ‘Mmmmm’ from the very first bite itself. So if you have a bag of marshmallows lying around the house waiting to be used, then I would strongly recommend you give these cupcakes a try!
Serving: makes 12 cupcakes
Ingredients for the cupcake:
All Purpose Flour: 1 and 1/3 cup
Unsalted Butter (at room temperature): 113 grams
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Vanilla Essence: 2 tsp
Salt: 1/4 tsp
Whole milk: 1/3 cup
Marshmallows: 12 mini ones
Ingredients for the Chocolate Buttercream Frosting:
This icing is enough to frost approximately 12 cupcakes.
Icing Sugar: 2 and 1/2 cups
Unsalted Butter (at room temperature): 125 grams
Vanilla Essence: 1 tsp
Whole Milk: 1 tbsp
Melted Chocolate: 1/4 cup
Cocoa Powder: 1/4 cup
Ingredients to decorate:
Method for the cupcakes:
Pre-heat your oven at 180 degrees Celsius and have your cupcake tray ready lined with cases.
In a bowl whisk together the butter and sugar until it forms a creamy mixture.
Add the eggs one by one, followed by vanilla essence.
In a separate bowl, add all the dry ingredients together i.e.. all purpose flour, baking powder and salt. Mix this mixture well with the help of a spoon.
Add the dry ingredients to the wet mixture and fold (I would recommend you use a spatula for this process instead of a hand-whisk to avoid over-mixing which would result in hard cupcakes) until the entire batter is well-combined. Add the whole milk and fold again to form a smooth batter.
Add a marshmallow in the centre of each cupcake case.
With the help of an ice-cream scoop (this helps to get the same sized cupcakes) scoop the batter in your cupcake cases. The cupcakes should only be filled 2/3rd full as they will rise during the baking process.
Bake the cupcakes in the pre-heated oven at 180 degrees for 15-20 minutes or until a skewer inserted in the centre of the cupcake comes out clean.
Once your cupcakes are out of the oven, place them on a wire rack and allow them to cool completely before frosting.
Method for the chocolate buttercream frosting:
In a bowl, beat the unsalted butter at room temperature until it starts to change colour. This takes approximately 5 minutes.
Add the vanilla essence, followed by the icing sugar (a little at a time), and beat again until all ingredients are well-combined.
Add approximately 1 and 1/2 tbsp of milk and beat again until it forms stiff peaks.
Add the melted chocolate and cocoa powder to the frosting and combine well.
Method to decorate:
Pipe the cupcakes with chocolate buttercream frosting.
Cut the marshmallows diagonally and place on the frosting before it starts to dry up.
Add an m&m in the centre of each cupcake.
Add sprinkles on top for the finished look.
Congratulations! Your Marshmallow Flower Cupcakes are ready to be served! 🙂