Chocolate Cupcakes with Marshmallow Frosting

I have been on Junior Masterchef marathon since weekend. Those kids are amazingly good cooks! Can't believe my eyes when I saw the dishes they made. Their creativity is out of this world, especially the cooking skill which, in my opinion is on par (or almost) with professional chefs.

When they had to make Donna Hay's 4 layers chocolate cake, it looked really good. So, I decide to give it a try. I don't use chocolate cream cheese frosting as the recipe suggest, but I use marshmallow frosting instead. It's so fluffy like a cloud sitting on top of the chocolate cupcakes.

You can find the original layer cake recipe here. This one is my version for cupcakes.

Donna Hay's Chocolate Cake

1/2 cup (125ml) water
60g butter, chopped
2 tablespoons cocoa, sifted
1 cup (150g) plain flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (220g) caster sugar
1 egg
1/4 cup (60ml) buttermilk
1/2 teaspoon vanilla extract

1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture into muffin tin lined with cupcakes liner. Bake for 20-25 minutes.


Marshmallow Frosting

Some people and intimidated with the thought of making their own marshmallow. It's not that hard, in fact, very easy to make. The only tools you need are electric mixer, spatula, and candy thermometer.

2 egg whites
1 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 tsp gelatin
2 tbsp cold water

1. In a small saucepan, combine sugar, corn syrup and water. Cook until sugar reach soft ball stage (118-120 C). Remove from heat and set aside.
2. Meanwhile, bloom gelatin with cold water until dissolve. When Sugar mixture has cooled down, add the gelatin into the syrup.
3. Whip egg whites until soft peaks, pour syrup into egg white, add vanilla, and continue beating until stiff.

When you are icing the cupcakes, work fast, otherwise the marshmallow will harden and you won't get the pretty and smooth fluffy top.
Broil in the oven for 10 seconds or until top is golden brown. Remove from the oven and let cool.

If you can't be bothered to make your own marshmallow frosting, you can do it the quick and instant way.

Quick Marshmallow Frosting

1 bag of store bought marshmallow

1. Put marshmallow into a heat proof bowl and put it in the microwave until it melts. Frost quickly on your cupcakes.

 Yum yum...