For several months now (since December) cupcake-iter CB has been
forcibly kindly urging me to enter Slush’s Cupcake Hero monthly blog event. I’ve always thought it looked like fun, but we all know, my cupcakes skills aren’t the best. But when I heard this month’s ingredient was MARSHMALLOW, I knew I had to make something.
So, without further adieu: Rocky Road Cupcakes…. Nina style
Since I cheated and used a box cake mix, I figured I should at least make some homemade marshmallows. I also made something else very exciting with the marshmallows, I’ll post about that tomorrow though.
Marshmallows are sooooo easy to make. The homemade version are also about 1,864 times better than the store bought variety. As long as you have a mixer, it’s a piece of
cake marshmallow. 🙂
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes.
After 12 minutes, add in the vanilla extract beat to incorporate.Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal.
Let mixture sit for a few hours, or overnight, until cooled and firmly set.In a shallow dish, combine equal parts cornstarch and confectioners’ sugar.
Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container.
Now for the Cupcake Recipe:
Rocky Road Cupcakes… Nina Style
1 box Devil’s Food Cake cake mix (plus all the ingredients needed eggs, oil, water, etc.)
1/2 cup chopped walnuts + enough to decorate cupcakes with
1/2 cup crushed pretzels (leave in big chunks)+ enough to decorate cupcakes with
1/2 cup milk chocolate chips+ enough to decorate cupcakes with
1/2 cup marshmallows + enough to decorate cupcakes with
Mix the cupcake batter per the directions on the back of the cake mix box. (I like to use unsweetened applesauce instead of oil when making cake mixes. It’s healthier and the applesauce makes the cake much moister. Then add the remaining ingredients and stir until mixed.
Bake as directed on the box.
When cupcakes cool, top with chocolate icing, marshmallows, walnuts, pretzels, and chocolate chips
You may be wondering why this recipe calls for pretzels. Well, when I started thinking what Rocky Road ice-cream/fudge contains I started thinking marshmallows (duh), and milk chocolate, walnuts, and something salty it must be pretzels! When I made my cupcakes, my dear friend Kris started to question why I was putting pretzels in the batter. She informed me that Rocky Road does not have pretzels in it at all… oops. Thus, they are now dubbed Rocky Road Cupcakes… Nina Style. 😀