Thriller Vanilla Cupcakes
Celebrating Halloween isn’t for everyone but for those that do, it’s definitely a time when we break a few family healthy rules.
With the help of [email protected], we’ve created Thriller Vanilla Cupcakes ready for your October 31st Frighting Fun Night.
These tasty cupcakes are slightly dense yet deliciously moist and the perfect base for scrumptious butter cream and our vanilla marshmallow fondant.
If you’re not a fan of using food colouring, you could add cocoa to your butter cream and keep the fondant white. Simply use the cookie cutters to make the shapes with the fondant and use toothpicks to add them to the buttercream.
- 1 1/3 cups (185g) plain all-purpose flour
- 1 tsp Organic Times Baking Powder
- 120g Organic Times Salted Butter (softened to room temperature )
- 1 cup (200g) white granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla
- 1/2 cup (120ml) milk
- 220g (2 cups) Organic Times Vanilla Mallows Marshmallows
- 1 Tbsp water
- 225g (2 cups) Organic Times Icing Sugar (plus extra if needed)
- Orange gel food colouring
- Black gel food colouring
- Preheat oven to 180ºC (356ºF). Line a 12-hole cupcake pan with patty cases.
- In a medium sized mixing bowl, sift together flour and baking powder. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer if using, add butter and sugar. Beat on medium speed for 3 minutes until light and fluffy. Scraping down the sides when needed.
- Add one egg at a time, beating well after each addition. Add vanilla and beat until combined.
- Add half the dry ingredients, beat on low speed until just combined. Add remaining flour and milk and beat until well combined, ensuring not to over mix the batter.
- Evenly divide the batter amongst patty case, filling each 3/4 of the way full.
- Transfer to oven and bake for 15-20 minutes or until the tops spring back when lightly pressed and a toothpick inserted into the middle comes out clean.
- Remove from oven and cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- In a large microwave safe bowl, add marshmallows and water. Microwave on high for 1 minute.
- Remove and stir with a rubber spatula. If some marshmallows still remain, microwave for a further 30 seconds until all melted and smooth.
- Add all icing sugar and stir using the spatula. Keep mixing until it all comes together into a dough. Adding more icing sugar to help it incorporate into a soft pliable dough.
- Lightly dust a bench top or large wooden board with icing sugar and transfer dough onto the bench.
- Dust hands with icing sugar and gently knead the fondant until it becomes smooth and less sticky, whilst sprinkling more icing sugar if needed.
- Once fondant is smooth, divide it into thirds.
- Take one of the small thirds and wrap the other two pieces in cling film, set aside.
- Using a toothpick, dip it into the orange food colouring then wipe the toothpick over the piece of fondant.
- Cover hands with food safe gloves. Knead fondant until colour comes through, adding more colour until desired shade is achieved.
- Colour second small piece of fondant with the black food colouring using the same above method. Leaving the largest piece of cut fondant white.
- Dust a rolling pin lightly with icing sugar. Roll one colour of fondant out, not too thin otherwise it will tear.
- Use 1/3 cup measuring cup to cut out the rounds to fit the tops of the cupcakes in colours desired.
- Use desired halloween cookie cutters to cut out shapes in the coloured and white fondant.
- To attach halloween shapes onto the round bases, brush a little water on the back and carefully place onto the fondant bases, this will make them stick together.
- Set aside decorations by covering them with a piece of cling film so they don’t dry out.
- In a large mixing bowl, or the bowl of a stand mixer if using, add softened butter.
- Using an electric beater, beat butter for a few seconds until just creamy.
- Add half the icing sugar and 1 tablespoon of milk. Beat until well combined.
- Add remaining icing sugar and an extra 1 tablespoon of milk if needed to bring it altogether. Beat for a further 20 seconds until creamy and fluffy.
- Prepare a piping bag fitted with a medium sized star nozzle. Fill bag with buttercream.
- Pipe a dollop of buttercream frosting onto each cupcake.
- Place halloween fondant decorations onto the buttercream.
- Serve and enjoy!
- For a food colouring alternative, use Hopper Natural Colours food dye.