I recently received an email from a sad baker. She was attempting to make buttercream in the midst of a rather hot day. Her kitchen was nearing 80* leaving the butter a melty mess. Oh how I’ve been there.
In my wedding cake making days I would constantly worry about dripping buttercream on hot days. I’d have the coordinator of the wedding assure me over and over again that the cake would not be set up in the sun, but still I’d worry.
If only I’d known about this marshmallow “frosting”. I would have done a lot less worrying. Okay, you’re probably right – what bride wants their wedding cake covered in smooshed marshmallows?
There’s good news in the midst of this sad tale – I’m not in the wedding cake business any more and this girl dreams of chocolate cake covered with oozing marshmallow.
Want more good news? You only have to dirty one bowl while making these dark, moist and sweet cakes. I’ve said it before and I’ll say it again – I’m a lazy baker who likes to spend her time baking and eating rather than cleaning. But I’d happily clean a sink full of dishes if the final destination is delicious cake – lucky for me I can have my cake and not have to do many dishes. I have found my new chocolate cake recipe!
So to the sad baker with a bowl full of melted buttercream I’d like to say – put it aside for now, wait for a day with a bit more chill in the air and reach for the marshmallows. If you don’t care for the store-bought version try making your own!
Chocolate Cupcakes with Marshmallow Frosting
adapted from Martha Stewart Kids Magazine
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 cups sugar
3/4 cups dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk (or make your own – 3/4 cup milk to 2 1/2 teaspoons acid such as lemon juice, vinegar or cream of tartar)
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Pre-heat oven to 350*. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set this aside.
In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.
Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 20 minutes.
Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap.
Cool on a wire rack.
*Optional – broil the marshmallow cupcakes for a toasty and lovely golden caramelized sugar flavor. Watch them closely!
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, I was overwhelmed by how many corners of the pages I creased with excitement at the thought of recreating dozens of dishes introduced in the book.
