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Yes, you heard that right. These are vegan marshmallow cupcakes. They are made with the fluffiest marshmallow topping that you can imagine. It is an updated version of that Marshmallow Fluff I used to make. I baked these cupcakes a while ago for an Instagram photography challenge I took part in. And before we get into how awesome and lovely these cupcakes are, I want to share something photography and creativity related with you:
While I was doing that IG challenge, I tried to change my photography style to make my pictures look more polished. But that did not end so well. I probably read too much about composition and tried too hard. After doing all that research and practicing what I had learned, I got the feeling that my pictures weren’t mine anymore. They could have been shot by anyone. (That is not really true. But if you are on Instagram you know what I mean. There’s a certain style many people use.) That was the first time that I was finally able to see and appreciate my own personal style. So in the end it was a good lesson! And I still love these pictures.
To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities. Also, this topping keeps super well. Once you’ve piped it into shape, it will stay this way and you can store the cupcakes for several days in the fridge. (We ate the last ones after four days.)
The reason why this marshmallow topping is so stable is simple: it’s a version of Italian meringue, which means, it involves hot sugar syrup. If you have never made Italian meringue before, you might want somebody to help you. If you do have a stand mixer help is probably not necessary. But I do not have one. I used a hand-held mixer ’cause I like to take risks in the kitchen, ha. If you are like me and don’t have a stand mixer, you may want to beat your meringue as close to the oven as possible, so you can watch the sugar syrup while it’s cooking and have everything on hand. Because you have to whip your meringue and watch the sugar syrup and then pour it into the meringue all at the same time. You really have to be quick with this recipe! Please make sure to read the instructions carefully and please ask, if they aren’t clear. (As you know English it my second language.) Also, use a heatproof bowl.
For the cupcakes:
140 g flour
3/4 teaspoon baking powder
80 g sugar
160 ml soy milk
60 ml oil
zest of 1 lime
1/8 teaspoon ground vanilla
For the marshmallow topping:
5 g agar agar powder
75 ml water
200 g sugar
Liquid (aquafaba) from one 400 g can of chickpeas
100 g of sugar
1/8 teaspoon guar gum (or xanthan).
To make the cupcakes preheat the oven to 180°C.
Line 6 muffin tins with liners or grease well.
In a bowl, combine flour, baking powder, and sugar and mix.
Add remaining ingredients and mix until most lumps are gone.
Pour into the prepared muffin tins and bake for 20 minutes or until a toothpick inserted comes out clean.
Set aside to cool. (Place them where you have them on hand as soon as your topping is ready.)
For the topping combine agar agar, water, and 200 g sugar in a pot and place on the stove, but don't heat it yet.
In a large heatproof bowl, whisk aquafaba until foamy, for about one minute.
Slowly add 100 g sugar to the aquafaba, while whisking. Beat the mixture for about 10 minutes until very stiff peaks will form.
Add guar gum and beat for another minute.
5 minutes into whisking the aquafaba, bring the agar agar mixture to a boil and cook for 5 minutes.
Try to watch it while you continue to whisk the aquafaba. Try not to stir it. (Unless it looks like it's starting to stick and burn.)
Once the aquafaba is is ready, carefully and slowly pour the agar agar syrup into your aquafaba while still mixing.
Once the sugar syrup is incorporated, transfer the mixture to a piping bag with your favourite tip and pipe on top of your cupcakes.
Make sure to do this as quickly as you can. The agar will set once the mixture has cooled.
Transfer to the fridge and let set for about an hour before serving.
And here are some flødeboller I made. Traditionally they have regular chocolate and just the fluff as a filling, but I added some strained cooked raspberries and a delicious white chocolate coating.