"How do cupcakes"

          

Miniature Chocolate Box Valentine's Cupcake

Vanilla Cupcake with Lemon Royal Icing 

                                              Vanilla Oreo Cupcakes

         

                   Mini Brownie Forget-Me-Not Cupcakes with Seven Minute Frosting

Mini Brownie Cupcakes with Seven Minute Frosting & Love Hearts

Cute Angel Wing Cupcakes

Chocolate & Banana Cupcakes with Banana Chip Topping

                      Rose Marshmallow

                               and 

             Chocolate Brownie Cupcakes…

Rose Marshmallow and Chocolate Brownie Cupcakes…
Not  your average cupcake!

First things first…you can make this recipe using a boxed brownie mix if you’re in a hurry, or if you don’t have a scale, and you’re not good at converting weight measurements to the typical American volume measurements. This recipe was adapted from the book  Sweet Paris, by Michael Paul, and all the measurements are in weights.

That said, I did convert them, but I forgot to write down the conversions in my book as I was doing it – isn’t that just like me? So, yes, you can convert, or you can just use a standard brownie recipe.

You could also just make the topping and use on any cake or cupcake base – it’s a really dreamy, creamy, light and airy icing.
And for that matter, you could use this marshmallow topping with a different flavor as well – lavender, lemon etc – change the decorative petals to match, along with the coloring.

In the book, the cupcakes are embellished with sugared rose petals….but life has been hectic lately, due to my web shop being totally swamped, and every little bit of extra time was already doled out, so I just sprinkled rose petals and called it a day. The sugared version is prettier though,  I must admit.

Chocolate Brownie Cupcakes with Rose Marshmallow Frosting
adapted from the Sweet Paris cookbook 

Makes approx 12 cupcakes

Preheat oven to 325F
Prepare cupcake tin with cupcake liners

Brownie Base:
2-1/4 oz (60 grams) bittersweet  dark chocolate
2-1/4 oz (60 grams)  unsalted butter, diced
2-1/4 oz  (60 grams) superfine sugar
1 egg
1-1/4 oz (35 grams)  all purpose flour, sifted
1-1/2 tablespoons cocoa powder
1/4 teaspoon baking powder

Marshmallow Topping:
7 oz (200 grams) superfine sugar
9 oz  (200 grams) water
(in the book, it says 9 oz or 1 cup, I thought 8 oz in a cup, but what do I know? I went with just a bit over 8 oz)
1 tablespoon light corn syrup
1 teaspoon gelatin powder
2 large egg whites
3 teaspoons rose syrup (I didn’t have any rose syrup, and I was too busy to make it, so I just used about a teaspoon of rosewater to flavor . I include a link to make rose syrup at the end of recipe).
Red/pink food coloring – use sparingly.

                                Cupcake Design