Stylish and tasty way to give flowers to a Man: Chocolate and Marshmallow Cupcakes with Rose Frosting

Marshmallow candy originated in ancient Egypt. It was a honey candy that was flavoured and thickened with Marsh-Mallow plant sap, actually healthy. Today marshmallow is a confection that typically consists of sugar, corn syrup, water, and gelatin, whipped to a spongy consistency, moulded into small cylindrical pieces, and coated with corn starch. Until the mid 1800’s, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes. The candy makers needed to find a new, faster way of making marshmallows. As a result, from the late 1800s, rather than making marshmallows by hand, the new system let candy makers create marshmallows in moulds, providing marshmallows with their “stable” form.

The history of the marshmallow fluff, hides some intriguing stories. People have been known to eat it straight from the jar, but it’s been put to use more often in a marshmallow fudge or in ever so sweet sandwiches. According to The History of Fluff: “In the early 1900s, Archibald Query of Somerville made the first Fluff in his kitchen and sold it door to door. However, due to the sugar shortages of World War I, Query was not successful. He sold the secret Fluff formula to two enterprising confectioners, H. Allen Durkee and Fred L. Mower, for $500. These two renamed their product “Toot Sweet Marshmallow Fluff” and in 1920 made their first sale of three gallons of Fluff to a vacation lodge in New Hampshire. The price was a dollar a gallon.”

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Well, I am not sure whether one should be happy about this evolution or not. One thing is sure, however: one should be happy about marshmallows…The addition of marshmallows to cakes, results in very moist and super-tasty crumb, let alone when combined with velvety chocolate, rich cream, and exotic rose….it suddenly becomes extremely luxurious and literally irresistible.

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Ingredients (makes 12 extra-large, “daddy-sized” cupcakes)

2 large eggs, 170 ml oil, 100 ml cream, 50 ml milk, 30 ml melted honey, 3 tbsp rose-water, 400 g self-raising flour and 1 tsp baking powder, 4 tbsp cocoa powder, 200 g sugar, 100 g chocolate chips, a packet of mini marshmallows

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Method

Combine all the liquid ingredients well, then fold in flour, cocoa and baking powder. When thoroughly mixed, add chocolate chips. Divide the batter  between 12 muffin cases (remember, it produces the largest size cupcakes, really muffins) by starting with one spoonful of mixture, placing marshmallows in the middle and covering it with more batter. Bake in pre-heated, 200C oven for 20-25 minutes, until springy when touched. Cool in the muffin tray for 10 minutes, then transfer onto the wire rack.

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To make the divine Chocolate and Rose Frosting,  combine 300 g butter with 600 g icing sugar, 4 tbsp cocoa powder and 3 tbsp rose-water. Pipe a stylish rose of frosting on the top of cupcakes or decorate it by choice.

8 thoughts on “Stylish and tasty way to give flowers to a Man: Chocolate and Marshmallow Cupcakes with Rose Frosting

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