I must say, each week I become more and more impressed with what my Sister E is baking! When she delivered these “Mr. Whippie” cup cakes to me to photograph, I was in awe. Not only do they look amazing, but they really do taste like marshmallow! I had to stop myself eating them all before I had a decent photo 😉 – Sarah
Now this one is a doozy of a recipe. I had a lot of fun making these ones, which I’ve aptly named the ‘Mr Whippie’ as an ode to the impending summer we’re about to experience here in Melbourne. They can be described as a vanilla funfetti cupcake with a chocolate coated marshmallow frosting.
I’ve mixed things up this week, as I was not entirely happy with the Magnolia Bakery vanilla cupcake recipe (I can never seem to get the perfect result) so I decided to finally cook from the ‘Baking with the Cake Boss’ cookbook I purchased the very first time I travelled to the US (can you tell I have an obsession with the States?). The book is also signed by the Boss himself, Buddy Valastro!
The difference between the two recipes is quite obvious as this recipe uses oil instead of butter and consequently results in a very runny batter at the end (I’m talking pour out of a jug runny). This is in stark contrast to the super thick batter the Magnolia Bakery recipe yields.
To be honest I’m unsure which recipe I prefer. The Magnolia recipe feels very traditional whereas the Cake Boss recipe tastes a bit more commercial – I think I’d have to say I lean towards the traditional butter style cooking, but I think I’ll have to experiment more with oils to make a conclusive decision!
So much talk about the cake component I’ve neglected to discuss a little problem I encountered in turning these into ‘funfetti’ cupcakes by adding sprinkles to the batter. Who would have thought that little balls of coloured sugar could create such a fuss? I did a little bit of research before I made these and found that the normal 100s & 1000s aren’t ideal because they bleed, and that ‘jimmies’ (the little line ones) are preferred. So I went to Coles and purchased their own brand style jimmies, only to discover that the blue and green sprinkles literally disappeared into the batter and I was left with only pink and yellow spots! After this debacle I conducted an experiment to see what sprinkles worked best.
THE SPRINKLE EXPERIMENT
The Sprinkles: 1. Dollar Sweets ‘100’s & 1000’s’ (Purchased from Coles). 2. Dollar Sweets ‘Bright’ (Purchased from Woolworths, not sold at my local Coles). 3. Coles Create & Bake ‘Rainbow Sprinkles’ (Purchased from Coles)
Observations: The 100’s & 1000’s started to bleed the longer I stirred the batter and turned a slight blue-ish/green colour. The Coles brand completely melted into the batter and changed the consistency of the cake (more sugar, more crumbly).
Conclusion: Next time I will use the Dollar Sweets ‘Bright’ type. Whilst I would still use the 100’s & 1000’s if that is all I had in the cupboard, the risk of overmixing the batter and turning the cake blue is not worth the headache! Beware the Coles ‘Create & Bake’.
And now on to the frosting. This is a fun recipe. After doing a bit of research on marshmallow frosting I decided to stick to my bible and test their ‘7-minute icing’ for the simple fact that it doesn’t require a candy thermometer (I don’t own one… Yet!). It is so simple I will definitely be using this recipe more often! Just plonk all the ingredients (bar the vanilla) in a bowl over rapidly boiling water and beat away for 7 minutes. It’s magic.
- Ensure you’ve got the right sprinkles, if you’ve got 100s & 1000s don’t over mix!
- The frosting calls for ‘light corn syrup’ which is not readily available in Australia, I purchased mine from Thomas Dux for $7.99. I think it is this inclusion which helps the frosting to taste like Pascal’s white marshmallows!
- For the frosting, the first 5 minutes of the whipping you’ll think you’ve done something wrong as not much will be happening, but it will come together!
- You can put the frosted cupcakes into the freezer for 10 minutes before you dip them into the chocolate to make sure your frosting holds together
- I had quite a bit of leftover marshmallow, even after I ate almost half of it (oops, this is how I felt afterwards: http://youtu.be/IFM34jnUWoA)
- I found I could easily dip the frosting into the melted chocolate without it falling off, experiment first and see what works for you
- Don’t keep the frosting dipped in the chocolate toooo long or it will begin to melt (but it’s okay if you lose the little ‘flick’ at the top of your swirl)
- I used my Wilton 1M tip again, I thought a round open tip would look a little… off.
- Again I had quite of bit of the melted chocolate mixture leftover, so i added some puffed brown rice and desiccated coconut and made homemade crunch bars!
VANILLA FUNFETTI CUPCAKES
2 1/2 cups all-purpose flour
2 cups sugar
3/4 cup oil (I used sunflower)
2 1/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
4 extra-large eggs
1 cup full-cream milk
3/4 cup sprinkles
- Preheat oven to 180°C (160°C fan-forced) and place 24 patty pans in tins.
- Place flour, sugar, oil, baking powder, vanilla and salt in the bowl of a stand mixer with the paddle attached. Mix on low speed until just combined, then increase to a low-medium speed and beat for an additional 1 minute. The batter will resemble more of a cookie batter at this stage.
- Whilst the motor is running add the eggs one at a time, ensuring the previous egg is fully incorporated before adding the next, beat for an additional 1 minute to ensure the eggs are mixed through.
- With the mixer on a low speed, add the milk in two parts (1/2 cup), and beat for an additional 1 minute once both parts have been added. Add the sprinkles and fold through gently.
- Divide the mixture amongst the patty pans, filling to 3/4 full.
- Bake for 25 to 30 minutes. Remove from oven and allow to cool in the tins for at least 15 minutes before allowing them to cool completely on a wire rack.
7 MINUTE MARSHMALLOW FROSTING
3 egg whites
2 1/4 cups sugar
1/2 cup cold water
1 1/2 tbsp light corn syrup (see notes)
1/8 tsp salt
1 1/2 tsp vanilla extract
2 x 180g blocks Chocolate (I used Nestle ‘Club’ Dark Chocolate)
3 tablespoons Oil (I used Coconut as it becomes solid at room-temperature)
- Place the egg whites, sugar, water, syrup and salt into the top of a double boiler (or a metal bowl) and place above a pot filled with rapidly boiling water.
- Using an electric-mixer, beat the mixture on high speed constantly for 6-8 minutes, or until desired consistency is reached (i.e. soft peaks). I ended up beating mine for more like 10-12 minutes.
- Remove mixture from the heat, add the vanilla, and beat for at least 1 more minute, or again until desired consistency is reached.
- Use icing immediately and pipe onto cooled cupcakes. Set aside to set while you prepare the chocolate coating.
- Melt the chocolate and oil in a bowl placed above a pot of simmering water.
- Whisk until mixture is fully melted and well combined
- Remove from heat, pour mixture into a small bowl (i.e. cereal bowl, one that is narrow but deep enough to dip the 5cm tall frosting into it) and allow to cool for at least 20 minutes.
- As your chocolate cools, you can pop your frosted cupcakes in the freezer for 10 minutes to help them ‘set’ and make it easier to dip them into the chocolate.
- When the chocolate mix is cool, carefully dip the top of the frosting into the chocolate until only 2mm of marshmallow can be seen.
- Remove frosting from the chocolate but hold cupcake upside down for a few seconds to allow the excess chocolate to drip off. I found turning the cupcake on its side and slowly turning the cupcake allowed the chocolate to fill in the 2mm gap. Experiment!
- Place cupcake onto a wire rack as the chocolate may drip down the sides. Top with more sprinkles and allow to cool in fridge for 2 hours before eating.
Makes approx. 24 cup cakes