Wow! You guys. I'm so excited to post this recipe from Helen.
Mostly because readers of this blog are seriously deprived of AH-MAZING recipe posts
am too lazy can't get a lot of basic ingredients here, in China.
These babies look fantastic!
I think I will try to make them! Want to join me?! Eek! Excited!
Hi The Mosbys in China readers! I'm Helen from Eat.Enjoy.Live.
Its Christmas Eve!!!!!! Are you as excited as I am? Santa's coming tonight!
I hope your already for Christmas. I'm skipping Christmas for this post and sharing a recipe that would be perfect for new years drinks.
These are full size cupcakes, but you could make mini ones and they would make the perfect dessert and drinks party treat.
Who doesn't like a dessert and drinks party?!
Chocolate Cupcakes w/ Marshmallow Frosting
Serves - 12
1 c. self raising flour
2tbsp cocoa powder
1/2 tsp baking powder
1/2 c. butter
1/2 c. caster sugar
For marshmallow frosting (makes enough for 16 full-size cupcakes.)
3/4 c. granulated sugar
1/4 c. golden syrup
2 egg whites
1/2 tsp vanilla extract
- Preheat the oven to gas mark 4/350. Put 12 cupcake cases into a tin.
- Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the low fat spread, sugar, unbeaten eggs and vanilla extract. Vigorously beat the mixture until smooth.
- Spoon the mixture into cupcake cases. Place on the middle shelf in the oven and bake for 20-22 minutes. Cool on a wire rack.*
- Place the sugar, golden syrup and 1 1/2 tbsp of water into a saucepan and cook on a high heat until the mixture reaches the soft boil stage - this is when the bubbles in the mixture almost start to stick together and drops off a spoon in a smooth slow stream. This takes about 2 minutes.
- In a mixer or food processor, whisk the egg whites until soft peaks form. Now, with the machine on a low speed, slowly and evenly pour the hot sugar mixture into the bowl. Continue to beat on a low speed until all the hot sugar is in the mixing bowl.
- Increase the speed to medium-high and continue whipping the mixture until it becomes thick, glossy and cool. Add the vanilla extract.
*Wait until the cupcakes are totally cool before even attempting to make the frosting. The frosting works best when its slightly warm, and there is nothing worse than frosting sliding off warm cupcakes.
You can keep the frosting in the fridge for up to 1 day, no longer. Just give it a quick beat before using so it loosens up.
There is no doubt that these cupcakes are decadent. The frosting is extremely sweet, its like eating liquid cotton candy. I was worried they would taste like a sugar overload, but luckily the bitterness of the cocoa in the cake balances out the frosting.
Merry Christmas and Happy New Year.