Cupcakes made entirely of marshmallow - totally tasty and gluten/wheat free
Home made marshmallows shaped like cupcakes to make a take on 'top hat' treats. Great for an alternative to cakes for gluten and wheat allergy sufferers, and just for those who love marshmallows!
Get your silicon reuseable cupcake cases. You can also use alternative moulds from a simple deep baking tray to ice cube trays. Whatever the mould, use cooking oil and lightly oil the whole of the area the marshmallow will touch. Then using a seive, dust this oiled area first with a layer of cornflour then a layer of icing sugar.
Place 9tsp gelatin into 140ml cold water in a bowl. Now in a large sauce pan/pot put the 450g sugar, 1 tbsp liquid glucose and 200ml water. Heat this and boil until it starts to form a syrup. Then take this off the heat and stir in the gelatine/water mixture a little at a time (to stop it boiling over the pot).
Now in another bowl take two egg whites and whisk them until stiff. Then add the syrup mixture while whisking a little at a time. Keep whisking and add vanilla essence and, if you wish, food colouring. Whisk for quite a while until the mixture is thick. It is ready when you can drip some of it back in the bowl and it sits on top of the mixture for a few seconds before starting to disappear.
Using a spoon, scoop the marshmallow into the moulds carefully then dust the tops with icing sugar. Leave to set for one hour.
After set remove the marshmallows from the moulds by gently turning the case inside out and pulling the marshmallow out. Your cupcake cases will have moulded cupcake shaped marshmallows now. Then decorate. You can using frosting or just melted chocolate or even cream. You can decorate with icing decorations, edible glitter or fruit/edible flowers. Pictured shows melted chocolate with a silver ball and irridescent edible glitter.