Baking with Snowflake – the easiest marshmallow-frosted cupcakes

A couple of weeks ago it was Sophie’s school birthday ring, which means baking or buying cupcakes. If you know and follow me, you’ll know that I love being in the kitchen, but you might also remember a cupcake incident last year that threw me for a loop and l lost my cupcake-making mojo. Since then I’ve been resorting to Snowflake’s Easy Mix Vanilla Flavoured Cupcake Mix – and it lives up to the brand’s tag line – too fresh to flop.

I only used half the packet of the Easy Mix for the birthday ring so I was left with enough for another bake, which is exactly what we did on Saturday morning. Baking with Soph is always such a special bonding time for us. She adores being in the kitchen as much as me, and is ready to learn at every opportunity – she’s even decided (at the tender and noble age of 3!) that she’s going to be a chef when she’s older. Mixing, measuring and beating she’s able to quite easily do it all and every couple of minutes she already asks if there’s anything she can taste yet! If you’re like me and you only need half the packet of Easy Mix, just divide the quantities of what’s needed and voila, flop-proof, delicious cupcakes ready in 20 minutes max – from start to finish!

Instead of my usual buttercream or ganache, I decided to whip up – quite literally – a batch of delicious swiss meringue (or marshmallow frosting as my kids refer to it). This is one frosting that is going to wow everyone and keep them coming back for seconds, and I promise you, it’s so simple.

Marshmallow Frosting:

1 cup of white sugar

4 large egg whites

1 pinch salt

1 tsp vanilla essence or extract

Food colouring should you wish to colour the frosting

Place the ingredients into your double boiler (I don’t even own a double boiler so just stick a mixing bowl over a pot of boiling water), whisking away constantly until the sugar has dissolved. To test this, the easiest thing to do is rub some of the mixture between your fingers to feel for granules. The mixture should be hot to touch and this will take approximately 5 minutes.

Remove the bowl/top half of the double boiler and beat with an electric beater for 2 minutes until the mixture becomes a soft, pillowy consistency – add the desired amount of food colouring in now if you want to colour it – and beat for a further minute.

Spoon the frosting into a piping bag with the tip of your choice (half full is always easiest to manage) and get frosting on your cooled cupcakes!

*One thing to note with swiss meringue/marshmallow frosting is that due to the egg content, it’s best to make (and finish) them on the day they’re needed. I promise you they’re so good they won’t make it the second day, they’re that moreish!

Snowflake’s amazing Easy Mix range helps busy moms look like pro’s in the kitchen! Let me know if you try them!

 

 

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