The Cupcake Addict's Cupcake Collection The Cupcake Addict's Cupcake Collection

eating cupcakes since the late 60's
    • Tag: marshmallow

      • Happy New Year!

        Posted at 10:32 pm by MLea
        Jan 6th

        One of my resolutions for 2013 is to be more productive.   So far, I’ve attempted to bake and it’s only the 6th.  YAY, me!  A couple of months ago, I picked up a bag of smoked chocolate chips from Hot Cakes Molten Chocolate Cakery in Ballard.  I’ve had it in my mind to redo a S’mores Cupcake using the chips and finally got around to trying it today.

        I realize that a S’more isn’t smoked…The chocolate just reminded me of a campfire.  I also wanted to get the impression of a S’more without reproducing a Trophy Cupcake.  (I also need a new pastry torch…so I can’t toast the tops without holding them under the broiler.) My plan was to make a graham cracker cake, fill it with marshmallow fluff and top it with whipped chocolate ganache that I made from the smoked chocolate.  I thought that this would be the right order…graham cracker on the bottom, chocolate on the top, liquid-y marshmallow to squirt out from the middle to get your fingers all sticky…all with the faint hint of smoke in the back ground.

        I failed in my selection of a graham cracker cake recipe.  When I first looked at the recipe I chose, I thought that it would result in a light cake that would be easy to fill with the marshmallow fluff.  I was torn between this recipe and a recipe for graham cracker pound cake, which I thought would be more like a graham cracker…dense and heavy…

        When I try this again later in the week, I will go for the graham cracker pound cake…The cake ended up overly fluffy…a result of 1 tablespoonful of baking powder AND 3 stiffly beaten egg whites.  I should have known.

        Posted in Mrs Shuck's Creations | Tagged chocolate, graham cracker, graham cracker cake, marshmallow, marshmallow fluff, S'mores
      • Y is for Yam Casserole

        Posted at 7:35 pm by MLea
        Jul 31st

        Before you read this, I have to warn you that this is going to be sticky….

        Sweet Potato Casserole stolen from Southern Living.

        I have never liked Sweet Potato casserole…mainly because I don’t like yellow sweet potatoes or yams.  (Unless they they are made into french fries.)    Before we moved to Washington, I wasn’t even aware that there were white sweet potatoes, which I don’t mind, but don’t crave.  Back to the topic:  My family always had Sweet Potato casserole at Thanksgiving and Christmas.    Mr Shuck says that it was more like a dessert anyway, with the brown sugar and nuts and marshmallows.

        The most important elements to me were the brown sugar, marshmallow, and of course, the yams.

        I started with a sweet potato cake recipe that I found at Epicurious and adapted it only slightly.

        • 2 cups of mashed cooked yams  (I used canned yams by Taylors, a brand with no other ingredients. The 12.75oz can yielded exactly 2 cups mashed.)
        • 2 3/4 cups all purpose flour
        • 2 teaspoons ground cinnamon
        • 1 1/4 teaspoons ground ginger  (I didn’t have any, so I used a teaspoon or so of ginger juice)
        • 1 teaspoon baking powder
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1 and 1/2 cups sugar
        • 1/2 cup dark muscovado sugar
        • 1 cup vegetable oil
        • 4 large eggs
        • 1 teaspoon vanilla extract
        • roughly 1 cup of toasted chopped pecans.

        Preheat the oven to 350 degrees and fill one pan of mini muffin tins with liners.

        In a medium bowl, combine the flour, leaveners and salt.  In a larger mixer bowl, combine the yams with sugar and oil and beat until smooth.  Add the eggs one at a time, mixing well after each addition, then add the vanilla.  Add half of the dry mixture and mix just until combined, then add the other half.  Fold in the pecans.  Scoop into prepared pans using a 1/2 ounce scoop.   Bake for approximately 14 minutes.  Yields 72 mini cupcakes.

        When I have multiple pans to bake, I fill one pan, then put it into the middle of the oven.  I set the timer for 1/2 of the recommended time and let the first pan bake while I fill the second pan.    I rotate the first pan over to the side of the oven and put the second pan in.  I let both pans bake for the other 1/2 of the recommended time, then take out the first pan, moving the second pan into the center of the oven.   I had to let the pans cool so the 3rd pan baked by itself.

        Sweet potato casserole normally has mini marshmallows baked on top, but marshmallows are not vegetarian since they contain gelatin.   Instead I was going to make a Swiss meringue, which tastes essentially like a marshmallow, but then I read on someones baking blog (can’t find it now!) that she likes to use straight marshmallow fluff as an icing.  I took this easy way out.  I wouldn’t do it again….

        Beautiful Fluff star, immediately after piping

        Piped Fluff a minute later

        And a few more minutes later...

        I hoped that toasting the Fluff might stabilize it a bit… I was right.  I should have had them ready to go under the broiler as soon as I piped on the Fluff.  A pastry torch would have been better, but mine doesn’t work!  It only takes 30-45 seconds to brown the tops nicely.

        Watch cakes carefully while under the broiler...

        While these cakes were a mess, I think they turned out tasty otherwise.  If I were to do it over, I’d try the 7 minute frosting recipe I found on the Fluff website.

        Finished Yam Casserole cupcake

        I am now off to clean marshmallow Fluff out of my piping tip…and off my counters…and the stove…there may even be some on the dog…

        Posted in Mrs Shuck's Creations | Tagged marshmallow, sweet potato, yam
      • Divine Bites in Vancouver, Wa.

        Posted at 9:23 am by MLea
        May 8th

        Divine Bites is a little cupcake stand located within Divine Consign, a furniture consignment store on Main St in Vancouver, Washington.  I have no photos because I deleted them with the photos from Hello, Cupcake.

        We got to the shop right before closing, so only had a couple of choices.  I decided on “Lip Licking Lemon” and “Elegant Marshmallow”.

        The lemon cupcake was filled with lemon curd, topped with vanilla butter cream, and topped with a Lemon Head.  The butter cream looked like it had flecks of vanilla bean, but lacked vanilla flavor.  Overall the cupcake was moist and lemony.  (I ate the Lemon Head separately since I knew it would distort any other flavors.)

        The Marshmallow cupcake was chocolate with a marshmallow filling topped with a fudgy icing and garnished with tiny little marshmallows (smaller than the ones in instant cocoa).  The cake was a bit dry by itself, a little crumbly, but the entire bite together was yummy!

        I’d go back for more if I were in the Vancouver, Washington area.  The two cupcakes I had were really good.  I’d just make sure I got there way before closing time so there would be more flavor options.

        Posted in Miscellaneous Bakeries | Tagged chocolate, Divine Bites, Lemon, marshmallow, Vancouver
      • Marshmallow Bliss from Yellow Leaf

        Posted at 5:55 pm by MLea
        Apr 5th

        So I thought these cupcakes were very cute for Easter.

        Marshmallow Bliss by Yellow Leaf: click to enlarge

        This is a chocolate cake filled with a tunnel of marshmallow.  It looked better than it tasted.  The cake was okay.  It was a bit dry for Yellow Leaf.  Usually they make an incredibly moist cake.  The marshmallow egg on top was cute, but the icing didn’t have much flavor.  The marshmallow interior was very firm and chewy.

        Marshmallow Bliss interior: click to enlarge

        Rating: ♥♥.  It’d eat this again, if passed at a party, but I wouldn’t pay for the privilege.

        Posted in The Yellow Leaf Cupcake Company | Tagged marshmallow
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