Anyways! I got the recipe from pinterest (Big surprise there!!) and it's a marshmallow based one, supposedly way better than the Wilton stuff I buy. I like it but no one else seems to...oh well. Besides, this is WAY cheaper in the long run, so, why not try it? Here is the link, ignore the Royal Icing part, just scroll down a little. Again, I am a terrible person and I forgot pictures, but next time I make it I will post pictures. (Although, the link has pictures so I don't really need any....do I?)
Any-whoo! A few tips when making this, Almond Extract SMELLS. Okay, that isn't a tip, it's my opinion. But it does, it smells, but it works and is what is called for. I personally wished I wasn't wearing a tank top so I could pull my shirt over my noise, but what ever. (It's kinda like a nasty medicine smell, but what ever works, right?) So, two 'capfulls' I think I poured a little too much, but we will figure that out when I have more than a nibble of it.
Right, tips, when it says spray the mixer, it means SPRAY IT. I dont think I did a well enough job of that because the powder sugar STUCK. But, what can you do? It still turned out alright. Oh and before you begin, 13.5 oz of un-melted marshmallows is 6 and 3/4 cups of un-melted marshmallows. Just in case you couldn't find a bag of that size and was lost and confused like I was and end up needing your fathers help....
Uhm, don't be impatient, slowly add powder sugar, don't do too much at a time, I would say like a tablespoon at a time, I just dumped a bit in at time but if you want a measurement, there you go. It takes time, so be patient. Have a couple spoons ready to scrape the edges of the bowl if powder sugar sticks.
If people have too many issues with this, but you want to try it, just let me know and I can try and maybe do a video or something to help out. Or do photo by photo of what I do, or something, I want to help you! This is a much cheaper solution to fondant, and it stores for 3-6 months, who doesn't need that?? Besides, it makes a decent amount. I have a nice size log sitting on my counter right now. In all, I give it a thumbs up that it works, and its light and fluffy, and besides, MARSHMALLOWS, what more convincing do you need? I mean really....Okay, onto the actual cupcakes now!
*NOTE* I went to make the cupcakes and realized I had the wrong cake mix so I just made do, I wont post the actual recipe but if you really want it, just let me know...but I like my recipe (:
Ingredients:
Cupcakes
French Vanilla Cake Mix
3 Eggs
1 1/3 cups Water
1/3 cup Canola Oil
2 1/2 tsp Cinnamon
Icing
3/4 cups butter
1 tsp vanilla
3 tsp Cinnamon
5 3/4 cups Powder Sugar
3-4 tbs milk
Steps
1. Preheat oven as directed on the box, mine was 350, put the liners in cupcake pans, my batch made 21.
2. Put all the cupcake ingredients in a mixer, follow the steps normally for making the mix, but add the cinnamon with it.
3. Bake for the time on the box, insert a tooth pick and when it comes out clean, they are done.
4. After they are mostly cool, make the icing, here is how.
5. Beat the butter until it is fluffy. (Don't skip this step.)
6. Add the vanilla, cinnamon and powder sugar and mix.
7. Stir in the milk for desired consistency. (I did 3 1/2 tbs)
8. Decorate! Pipe or spread, how ever you like, the icing on the cupcakes.
9. Make what ever you want from the fondant to put on it, me? I am making flowers! (Simple ones, clean white flowers)
No comments:
Post a Comment