Anyhow, here's some cupcake toppers made with the marshmallow fondant.
And, Luke Skywalker, of course.
The concept for this cake was taken from Eric Power's video for Tatooine by Jeremy Messersmith.
Monday, February 27, 2012
Experimental Marshmallow Fondant
Anyone who is familiar with fondant knows that it looks great, but tastes.... ehh, so-so. As a result of this unfortunate coincidence, I decided to try Wilton's recipe for marshmallow fondant. It's pretty great. It tastes like circus peanuts, you remember that candy right?
Anyhow, here's some cupcake toppers made with the marshmallow fondant.
And, Luke Skywalker, of course.
The concept for this cake was taken from Eric Power's video for Tatooine by Jeremy Messersmith.
Anyhow, here's some cupcake toppers made with the marshmallow fondant.
And, Luke Skywalker, of course.
The concept for this cake was taken from Eric Power's video for Tatooine by Jeremy Messersmith.
Cupcake Love
So, this blog fell off the radar (best laid plans and whatnot), but I'm bringing it back. I will be posting experimental recipes, art projects and so on. I will start off with some cupcake recipes I developed with Amoretti pastry ingredients some time ago.
Here’s the basic cupcake recipe that I have been using for my experiments (makes a dozen):
1/2 cup butter (room temp)
2/3 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (also try subbing sifted cake flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Be sure to add your favorite flavoring ingredient (See below inspiration).
Directions:
Preheat oven to 350 degrees. Line or grease 12 muffin cups.
Beat butter and sugar together until light and fluffy. Add in the eggs and vanilla, beat until well blended.
In a separate bowl, whisk together flour, baking powder and salt.
With mixer on low speed, alternately add flour mixture and milk. Mix thoroughly.
Evenly fill cups and bake 18-20 minutes or until a toothpick comes out of the center clean.
For Orange Cream Cupcakes:
Add 2 tablespoons of Amoretti’s Blood Orange compound and the zest from 1 orange.
Top with Cream Cheese frosting! (See recipe below)
For Blackberry-St. Germain Cupcakes:
Add 2 tablespoons Amoretti Blackberry compund, 1 teaspoon Amoretti Elderberry Blossom extract, and 1 teaspoon Amoretti Champagne extract.
Top with Berry Buttercream (See recipe below).
For Strawberry Champagne Cupcakes:
Add 2 tablespoons Amoretti Strawberry compound.
Top with Champagne buttercream!(See recipe below).
Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, 1/2 cup butter, softened
2 cups sifted confectioners’ sugar, 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Berry buttercream:
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
2 teaspoons Amoretti Blackberry compund, 3-4 tablespoons of milk
optional: 1/2 cup of fresh blackberries and/or raspberries whipped into frosting. Yummmm.
1. Beat butter until creamy, scrape bowl.
2. Add 2 cups of sifted powdered sugar, one tablespoon of milk and blackberry compound, beat until combined.
3. Add more powdered sugar (One cup at a time) along with milk (one tablespoon at a time) as needed to get to whatever consistency/sweetness you wish to achieve.
***Champagne buttercream: Sub 2 teaspoons Amoretti Champagne extract for blackberry compound.
Here’s the basic cupcake recipe that I have been using for my experiments (makes a dozen):
1/2 cup butter (room temp)
2/3 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (also try subbing sifted cake flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Be sure to add your favorite flavoring ingredient (See below inspiration).
Directions:
Preheat oven to 350 degrees. Line or grease 12 muffin cups.
Beat butter and sugar together until light and fluffy. Add in the eggs and vanilla, beat until well blended.
In a separate bowl, whisk together flour, baking powder and salt.
With mixer on low speed, alternately add flour mixture and milk. Mix thoroughly.
Evenly fill cups and bake 18-20 minutes or until a toothpick comes out of the center clean.
For Orange Cream Cupcakes:
Add 2 tablespoons of Amoretti’s Blood Orange compound and the zest from 1 orange.
Top with Cream Cheese frosting! (See recipe below)
For Blackberry-St. Germain Cupcakes:
Add 2 tablespoons Amoretti Blackberry compund, 1 teaspoon Amoretti Elderberry Blossom extract, and 1 teaspoon Amoretti Champagne extract.
Top with Berry Buttercream (See recipe below).
For Strawberry Champagne Cupcakes:
Add 2 tablespoons Amoretti Strawberry compound.
Top with Champagne buttercream!(See recipe below).
Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, 1/2 cup butter, softened
2 cups sifted confectioners’ sugar, 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Berry buttercream:
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
2 teaspoons Amoretti Blackberry compund, 3-4 tablespoons of milk
optional: 1/2 cup of fresh blackberries and/or raspberries whipped into frosting. Yummmm.
1. Beat butter until creamy, scrape bowl.
2. Add 2 cups of sifted powdered sugar, one tablespoon of milk and blackberry compound, beat until combined.
3. Add more powdered sugar (One cup at a time) along with milk (one tablespoon at a time) as needed to get to whatever consistency/sweetness you wish to achieve.
***Champagne buttercream: Sub 2 teaspoons Amoretti Champagne extract for blackberry compound.
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