Mmmmmmmm!! Okay, this homemade marshmallow fluff is pretty amazing. It has the perfect texture, flavor and it looks like a cloud of sugary sweetness - haha! It's perfect to cover a chocolate cake or pipe on top of mini cupcakes. The recipe is simple to make and it's a nice, not-too-sweet treat for Easter. I really love chocolate and marshmallow together, so I tried Ina's chocolate cake recipe, which turned out pretty good. The fluff is my favorite part though!
Marshmallow Fluff Recipe
3 large egg whites
1/2 teaspoon cream of tartar
2/3 cup plus 2 tablespoon sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
1. In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy. Slowly add in the two tablespoons sugar and beat until soft peaks form. So fun.
2. In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about six minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.
3. With the mixer on low, slowly add the syrup mixture to the egg-whites. Increase mixture speed to high and continue beating for five minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
Chocolate Cupcake Recipe
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 tablespoons baking soda
1 teaspoon baking powder
1 teaspoons salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 350 degrees.
Sift flour, sugar, cocoa, baking soda, baking powder and salt into an electric mixing bowl with paddle attachment.
In another bowl, combine buttermilk, oil, eggs, and vanilla.
With the mixer on low speed slowly add the wet ingredients into the dry.
With the mixture still on low, add the coffee and stir until combined, scraping the sides and bottom of the bowl.
Line a mini-cupcake pan with paper and fill each one 3/4 full. Bake for about 8 minutes. This recipe makes about 42 mini-cupcakes.
I ALWAYS undercook rather than overcook cakes and cookies because they will turn out more moist. They continue to cook a little when cooling so if you cook them too long and then let them cool, sometimes they can turn out dry. So, the whole "cook until the toothpick comes out clean" thing doesn't work for me!!
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