Chocolate Cupcake with Marshmallow Frosting

Few days back was my gal's 10th birthday. Made her favourite cupcakes and this time used a new recipe for the frosting - Marshmallow!!! :) It is the perfect recipe for me to use up all those egg whites from chinese new year bakes.. haha..

Also first attempt using fondant to decorate cupcakes. If you noticed there is a slight crack on the headphone :(. Tried using water to glue it back but not enough time for it to dry.

The chocolatey taste of cupcake was acceptable by my family. As usual my son only went for the frosting..

The cupcake recipe was from Benjamin Wong's book titled Cupcakes with Attitude

Ingredients
(makes 15 cupcakes)

sugar 225g
plain (all-purpose) flour 130g
cocoa powder 60g (I use Valrhona)
baking powder 3/4 tsp
baking soda 3/4 tsp
salt 1/2 tsp
egg 1
full cream milk 125ml
vegetable oil 4 tbsp
vanilla extract 1 tsp
boiling water 125ml

Method

1. Preheat oven to 180 degree C. Line muffin tray with           

    cupcake liners.

2. Combine sugar, flour, cocoa powder, baking powder, 

    baking soda and salt in a bowl and mix well.

3. Add egg, milk, oil and vanilla extract and beat using an 

   electric mixer for 2 minutes. Gently stir in boiling water.   

   The batter will be watery. (You can transfer it to a pouring 

   cup so that it is easier to fill up the cupcake liners.)

4. Pour batter into cupcake liners until two thirds full. Bake   

    for 25 minutes or until a toothpick inserted into the centre 

    of the cake comes out clean. Remove from oven and let 

    cupcakes sit in tray for 5 minutes.

5. Remove cupcakes from tray and place on a wire rack to 

    cool completely before frosting.

Marshmallow Frosting from CookingClassy.com

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract ( I also added some tint of orange color)

                                     

• Add egg whites, granulated sugar and cream of tartar to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are warm to the touch and sugar has dissolved, about 3 - 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 5 - 7 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.