09/04/2023
Sweet Heaven Cupcake Recipes we have been baking for our clients this Easter! We're excited to share this delicious Easter recipe with you all to try yourself.
Fluffy Marshmallow-Topped Easter Chocolate Cupcakes with Yellow Tokay Icing
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup milk, at room temperature
Yellow food coloring
1 cup mini marshmallows
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually mix in the flour mixture and milk, alternating between the two and starting and ending with the flour mixture.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.
While the cupcakes are cooling, prepare the yellow tokay icing by adding a few drops of yellow food coloring to a bowl of icing and mix until the desired shade is achieved. Spread a dollop of icing on each cupcake.
Place the mini marshmallows in a microwave-safe bowl and microwave on high for 30 seconds, or until melted and puffy.
Spoon the melted marshmallows on top of the cupcakes, creating little mounds that resemble chicken heads.
Allow the cupcakes to cool for a few minutes until the marshmallow topping has set. Serve and enjoy!
We hope you enjoy making and sharing these delicious Easter cupcakes with your loved ones. Don't forget to tag us in your photos and use the hashtag so we can see your beautiful creations!
Make sure to give us a like if you like our little creations
