Hello everyone, wishing you all a happy new year 2014!
Hope you had a wonderful New Year’s Celebration with your friends and loved ones.
Before I start off with the sweet things, I have something to share with you:
niner bakes has now an official YouTube channel, yay!!
I would be more than happy if you subscribed to the channel so you do not miss out on any new videos.
So exciting! I already uploaded one video, check it out when you have a minute.
I have been making my favourite frosting again. Marshmallow Frosting or also known as 7-Minute Frosting.
I would print this on a shirt, it is that good… “Marshmallow Frosting” :)
I baked chocolate cuppies to go along with it but that did not seem enough. So I made a yummy peanut filling, the same recipe from my Peanut Butter Cups blogpost, and oh boy, that combination between the three treats is just yum!
Not to get you all confused, let me show you in detail how to make all these treats.
Let’s do it:
- Prep Time 10 minutes
- Baking Time 20-24 minutes
- Difficulty Easy
- Servings 12-15
For the Chocolate Cupcakes:
- 2 cups of sugar
- 1 3/4 cups of flour (all purpose)
- 3/4 cup of cocoa (unsweetened, good quality if possible)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. of salt
- 2 eggs (organic if possible)
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 1/2 teaspoons pure vanilla extract
- 1 cup of hot boiling water
Additional Items you may want to get, makes a nice gift:
- extra cupcake liners
- 1. Preheat your oven to 350 degrees / 180 G Celsius and prepare your cupcake pan with cupcake liners of your choice.
- 2. In a big bowl, pour together the sugar, flour, baking powder, cocoa, baking soda and salt, set aside.
- 3. Now you can add the eggs, milk, vegetable oil and vanilla extract. Now beat on medium speed until everything is incorporated.
- 4. Now carefully pour in the boiling water. Mix with a fork before you start mixing with your mixer, because it can get messy :)
- 5. Now pour the very thin batter into your cupcake pan and fill up the cupcake liners 2/3 full.
- 6. Bake in your preheated oven for about 20-24 minutes, use a toothpick, stick in the center of the cupcake, if it comes out clean, the cupcakes are done.
- 7. Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.
- 8. When completely cooled, you can start frosting them. The marshmallow frosting recipe follows below.
Please have a look at this pictorial, so you can follow the steps easier:
Now prepare the Peanut Butter Filling by following this recipe here.
- 1. Fill your peanut butter mixture into a piping bag fitted with a round piping tip.
- 2. Stick the piping tip way inside the middle of the cupcake and press out the peanut butter filling as you move up.
- 8. And you are done, let’s move on to the marshmallow seven minute frosting.
See the pictorial here:
- Prep Time 10 minutes
- Mixing Time 11-15 minutes
- Difficulty Easy-Medium
- Servings for 15-24
For the Marshmallow Frosting (slightly adapted from Martha Stewart):
- 2 1/2 cups sugar
- 6 large egg whites (room temperature)
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- pastry bags
- round pastry tip
- 1. To make the frosting, combine sugar, the egg whites, water and cream of tartar in a big bowl / bowl of an electric mixer.
- 2. Whisk until everything is extremely well incorporated and a little foamy. Now set your bowl over a pot or kettle of simmering water and whisk (5 minutes). The sugar needs to be dissolved, that is very important.
To test if the sugar is dissolved, rub a little bit of the mix between two fingers, you will notice undissolved sugar crystals. Stir a little longer until sugar is completely dissolved.
- 3. Now transfer your bowl to a stand mixer (whisk attachment) or mix it with a hand mixer, but it will take longer! See the Instagram Video below, I used a hand mixer, so there is proof it works :)
- 4. Now let’s beat: On high speed until your marshmallow frosting forms stiff peaks – it will take about 11-15 minutes.
- 5. Add vanilla extract and beat again until combined.
- 6. Now taste it: Isn’t it delicious?
- Now Transfer the frosting to a large pastry bag which is fitted with a 1/2-inch round tip or either size you like.
- 7. Pipe time! Pipe a spiral of frosting or any other swirl you desire, into a 2-inch-high cone shape.
- 8. And you are done and those yummy cuppies are ready to serve.
And so shiny…
Have a look here how I pipe the frosting on the cupcake, I posted a video to Instagram:
Here is a little guided tour within and around your cupcake:
Until next time, stay well and safe!