Marshmallow Chocolate Orange Cupcakes
The perfect treat to spoil Mums tastebuds with this Mother’s Day, try our latest recipe, a chocoholics dream, Marshmallow Chocolate Orange Cupcakes. Using our Orange Zest Powder and a surprise ingredient of Stout Beer, these chocolate cupcakes have a chocolate-malt taste complimented with a glossy, fluffy sweet marshmallow meringue style icing, topped with a Seed + Stow Dried Orange Half Slice.
For the cake:
½ cup of stout
5 tbsp of cocoa powder
1 cup of caster sugar
½ tsp vanilla extract
⅓ cup of sour cream
¾ cup of plain flour
1 ¼ tsp bicarbonate of soda
¼ tsp Seed + Stow Orange Zest Powder
1 pinch of salt
- Preheat your oven to 170 degrees (fan forced).
- Add the stout and butter to a saucepan, over a medium heat and gently stir until the butter has melted, but make sure it doesn’t boil.
- Add the cocoa powder and caster sugar, whisking until the sugar has completely dissolved. Take off the heat and place to the side.
- Add the egg, sour cream and vanilla to a large bowl and mix with hand beaters until well combined.
- Gradually add the chocolate stout mixture, mixing continuously.
- Add the flour, bicarb of soda, salt and Seed + Stow Orange Zest Powder to the mixture and beat until it is smooth.
- Fill cupcake cases until they are two thirds full (I find it easiest to add the mixture into a jug and pour it, as it is very liquidy compared to regular cup cake batter.)
- Bake for 25 minutes or until they spring back with gently touched.
Allow the cupcakes to cool before icing.
For the marshmallow icing:
1 egg white
½ cup caster sugar
2 tbsp golden syrup
¼ tsp pf cream of tartar
Pinch of salt
⅓ tsp of vanilla extract
Seed + Stow Dried Orange Slices (Half)
- Add all ingredients, except for the vanilla extract to a heatproof mixing bowl with 1 tbsp of cold water.
- Place the bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bowl.
- Beat the mixture with a hand mixer until stiff peaks form and the sugar has dissolved (when you rub some of the mixture between your fingers, you shouldn’t feel any granules). This should take about 5 minutes and the mixture will turn completely white.
- Remove the bowl from the saucepan and add the vanilla extract, mixing it in for another minute.
- Add the icing to a piping bag and pipe onto the cupcakes. I’ve used a French Star Tip, to create swirly dollop shapes across the top of the cupcake, by holding the piping bag vertically, and gently squeezing a dollop out pushing lightly down towards the cake before pulling up to create little peaks. Unlike with regular icing, this mixture is much more springy and fluid, so I try to keep my design as organic as possible, not as perfectly lined up as I usually would.
- Garnish with a Seed + Stow Orange Slice (Half).