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marshmallow Archives | A Tipsy GiraffeA Tipsy Giraffe

Chocolate and Peanut Butter Rice Krispie Treats

Chocolate and Peanut Butter Rice Crispy Treats

It’s Friday and what better way to celebrate than with super tasty and super easy treats? You can have these in your tummy in 30 minutes!

Chocolate and Peanut Butter Rice Crispy Treats

It’s also Fiesta Friday so you don’t even need to make up an excuse to enjoy these, it’s party time! I missed last week’s FF because I was sick and busy and life just kind of got in the way of baking, I missed it a lot though! So I’m making up for my absence last week and bringing these amazing treats. These chocolate and peanut butter rice krispie treats are like rice krispie treats for royalty, because rice krispie treats are yummy enough just as they are but add the chocolate and peanut butter and you’ve made them star studded! These treats definitely belong on the red carpet of tasty land!

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Happy Birthday to Me!

White Cloud Frosting

Yep, today is my birthday. I’m a little upset about creeping closer and closer to the big 3-0, but it’s nothing a little cake can’t fix!

White Cloud Frosting

That’s right, I did make my own birthday cupcakes, but that’s okay. Really it’s just an extra treat for me! These are some beautiful fudgy devil’s food cake cupcakes, but the recipe I’ll be sharing with you today is the devilishly sweet frosting on top. It’s called white cloud frosting and it tastes like marshmallow in frosting form! I won’t lie to you, I’m definitely more of a buttercream girl but this is still a yummy one! If you like your sweets teeth achingly sweet, this is definitely the one for you!

White Cloud Frosting

The sweetness of the frosting is a great compliment on the deeply chocolatey devil’s food cake too. Don’t worry, I will be posting the cake recipe tomorrow. Two posts in one weekend, I’m going wild I know! But tomorrow is Mother’s Day here in the UK and I will be making my mum a special devil’s food cake with fresh whipped cream for the occasion! So you won’t have to wait long if you want to pair these two beauties together like I did!

White Cloud Frosting

This frosting doesn’t contain any butter or icing sugar, it’s sweetened with syrup and of course the meringue like texture comes from whipped egg whites. Most recipes you find online will call for corn syrup, that’s not something we have much of in the UK so I used golden syrup. You could also use maple syrup or liquid glucose. I used liquid glucose in my first batch, which failed miserably because I have a really terrible stand mixer (if anybody wants to donate me a kitchenaid or other decent stand mixer, please feel free!!) I used up all my glucose in the first lot, so the second batch I used golden syrup. I was worried I would lose the bright white colour you want with this frosting, but while it was slightly golden at first it went white once it was finished!

White Cloud Frosting

It’s nice and quick to whip up too, especially compared to my fave – swiss meringue buttercream. You beat egg whites until foamy and then slowly add a little caster sugar, beating until soft peaks form. Then you boil the syrup and pour into the egg whites and beat until stiff peaks form. The heat of the syrup will cook the egg whites enough so you don’t have to worry about raw eggs in your frosting! Then just stir in vanilla and you’re done! This recipe makes enough to frost about 12 cupcakes, it doesn’t keep very well so you want to use it all up! Don’t be shy with that frosting!

White Cloud Frosting

Today I don’t think I’ll do much else but eat cake and drink some wine. I think I’ll cook up some black bean and kale burgers too! I’m getting boring in my old age, I know!

[recipe title=”White Cloud Frosting”]
Ingredients

  • 2 egg whites, at room temperature
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 3/4 cup golden syrup
  • 1 tbsp pure vanilla extract

Method

  • In a clean, dry bowl beat the egg whites and salt on a high speed until foamy. You’ll want to use a stand mixer if possible, but I used a hand mixer with my second batch and it works just fine (you just might get a bit of arm ache!)
  • While the mixer is running, slowly add the sugar. Beat until it forms soft peaks.
  • Put the syrup in a small saucepan and bring to the boil over a medium heat. Once its come to boil, remove from heat. While the mixer is running on high, slowly pour the syrup into the egg mixture (be careful, the last thing you want is boiling syrup on your skin – trust me!). Beat the mixture until stiff peaks form, this will take about 5 minutes.
  • Add the vanilla and stir to combine.
  • Use the frosting right away. Add sprinkles asap as a thin layer will form and your sprinkles won’t stick (and what’s a birthday cake without sprinkles?)

[/recipe]
Have a great day, I’ll see you all tomorrow!

White Cloud Frosting

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Sweet Potato & Cider Cupcakes with Marshmallow Frosting and Butter Toasted Salted Pecans

Inspired by bar food and just as yummy!

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I made these a while ago now and I didn’t take a lot of photos so this will be a pretty wordy post. It’ll be worth it though because these are pretty amazing cupcakes.

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The Vortex is an Atlanta institution and it serves pretty damn awesome bar food. Skipping past the burger with peanut butter and bananas that I always order, their sweet potato waffle fries that I get on the side are to die for. They serve them with marshmallow dip and the combination is awesome. When I was back home in the UK and longing for some Vortex food I thought “hey, why not make a cupcake version!” because that’s just how my brain works! And bar food is no good without a nice cold cider to go with it. And so this cupcake was born!

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The actual cupcakes taste like autumn and would be great with Thanksgiving dessert, but I would eat these any time of the year. The salty pecans offset the sweetness of the marshmallow perfectly too. They’re a great cupcake and a little on the different side too, which I always love.

They’re a bit long winded to make, but it’ll be worth the effort. I didn’t make quite enough frosting so I’d recommend adding 50% or doubling the recipe below.

Caramel Cider Sauce

  • 500ml apple cider
  • 1 vanilla pod, split length ways
  • 30g butter
  • 50g light brown sugar

Put the cider in a pan and bring to the boil. Add the vanilla bean and simmer for about twenty minutes until reduced by half. Add the butter and sugar and simmer for ten more minutes. Remove from the heat and leave to cool completely.

Sweet Potato & Cider Cupcakes

  • 115g unsalted butter, room temperature
  • 225g caster sugar
  • 2 large eggs
  • 225g mashed sweet potatoes, cold
  • 120ml apple cider
  • 1tsp vanilla extract
  • 190g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbinate of soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Preheat the oven to 190C/375F and line a muffin tin with cases

Beat the butter and sugar until pale and creamy. Beat in the eggs one at a time until incorporated.

Put the sweet potato, cider and vanilla extract in a food processor and whizz until smooth. Leave to one side.

Put the dry ingredients in a bowl and mix until combined. Add the flour mixture and the potato mixture into the butter mixture, alternating between the two, and beat until combined.

Fill the cupcake cases two thirds full and bake in the oven for about 18 minutes, until a toothpick comes out clean and they’re springy to touch.

Remove from the pan. Saving 6 tbsp, drizzle the cider sauce over the warm cupcakes. Leave to cool.

Marshmallow Frosting

  • 230g unsalted butter, room temp
  • 6 tbsp cider sauce
  • 212g jar of vanilla marshmallow fluff ((UK people can buy it here)

Beat the butter until smooth and creamy. Add 6 tablespoons of the cider sauce and beat until incorporated. Add the marshmallow fluff and fold in until fully incorporated.

Butter Toasted Salted Cupcakes

  • Large handful of pecans, roughly chopped
  • 1 tbsp butter
  • 1/2 tsp salt

Preheat the oven to 190C/375F and line a baking tray with baking paper.

Melt the butter and stir in the pecans. Spread them out on a tray and roast in the oven for about 5 minutes. Remove from the oven and sprinkle with salt and toss. Leave to cool. Sprinkle on top of frosted cupcakes then drizzle with any left over cider sauce.

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