marshmallow — Housewife's Whimsy

I decided that I finally wanted to try making Gluten Free cupcakes. For some reason I’ve been nervous to try making gf cupcakes even though I bake cupcakes all the time. These however, turned out amazing! They are light and fluffy and make a fantastic base for any frosting.

I chose to turn these into Hi-Hat cupcakes, although by the time I served them they were pretty slouchy hats. ;) The marshmallow frosting that these were topped with was incredible. So much so that I thought that it needed its own post!

The easiest way to glaze these cupcakes are if you heat the glaze in a bowl deep enough to dip the cupcakes into it. The frosting stays put on the cupcakes, even when you turn it upside down. This makes it easy to swirl the cupcakes in the bowl. Just make sure to let them drip off upside down before putting them on a cooling rack to dry.

Gluten Free Hi-Hat Cupcakes:1 Cup Gluten Free Flour½ Cup Cocoa Powder1 Cup Sugar4 Tablespoons Salted Butter¼ Cup Olive Oil1 ¼ Teaspoon Vanilla3 Eggs½ Cup WaterMarshmallow FrostingChocolate Glaze:6oz Chocolate Chips2 Tablespoons Butter2 Tablespoons Corn SyrupPreheat the oven to 350 and line a 12 cavity muffin tin with liners.Whisk together the cocoa powder and flour, set aside.

Beat together the butter, sugar, olive oil, and vanilla until light and fluffy.Add the eggs and combine well.

Alternate adding the flour mixture and water, stir until well combined.Let sit for 10 minutes to allow the flour to absorb moisture.

Scoop by ¼ cupfulls into the prepared pan.Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool on a cooling rack completely before frosting.

Once the cupcakes are completely cool frost as usual with Marshmallow Frosting.Heat the ingredients for the glaze in 30 second increments in the microwave.

Once it has completely melted stir together. Dip the frosted cupcakes into the glaze and set on a cooling rack.

Put in the refrigerator for 20 minutes to harden the glaze.

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Source: Cupcakes adapted from King Arthur Flour

This frosting is pretty much the most amazing thing I’ve ever tasted. It is the perfect amount of marshmallow and frosting combined. One thing I did realize (after I’d made it), was that you need to serve it directly after you make it. I made the mistake of preparing it a few hours in advance and that was definitely the wrong thing to do. While it still tastes amazing a few hours later, the frosting falls the longer you leave it. So basically delicious product, but it doesn’t look pretty.

I suggest using Baker’s Sugar for this recipe. While granulated sugar works you are going to get a finer finished product with the Baker’s Sugar. Baker’s Sugar is a super fine sugar that dissolves well in recipes. Using this for the frosting will result in a super smooth and fluffy frosting.

Marshmallow Frosting:4 Egg Whites1 Cup Baker’s Sugar¼ Teaspoon Cream of TartarDash of Salt1 Teaspoon VanillaFill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment and add the vanilla extract. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Use immediately or store in an airtight container at room temperature for up to 3 hours.

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Source: Adapted from Chow