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Writer's Desk

This past week, I did the unthinkable.  Well, clearly it was thinkable, but it was the unimaginable.  Okay, I had imagined it about a thousand times.  I did the INSANE.  Yep, that’s perfect.  It’s totally & unrelentingly insane.  I started (another) blog.  That’s not insane.  That’s called an addiction.  But this blog is devoted only to writer-stuff.  As in, me being a writer.  A writer.  A true, blue, mentally unstable person typing random thoughts strung into worthy sentences & published for the world to critique.

My first post is all about my insecurities & fears on being a writer.  Pretty much any other label in the world I’m comfortable with – cook, baker, mom, wife, daughter, friend, sister, blogger, social media guru … the list goes on.  Oh, don’t get me wrong, I’m not a master at any of them!!  Far from that, but I don’t want to run to the toilet & expel the contents of my soul when I hear them.  Being a “writer” invokes a deeply rooted primal reaction within my gut & I may or may not make it to an appropriate receptacle.

So anyways, if you’d like to hear me rant (more eloquently, I hope) about things like waiting on the Lord, goal setting, and motherhood … and quite possibly watch my lifelong dream go up in smoke, follow me on my new blog at: www.AleciaStanley.com.  Well look at that, it’s even my name!! That’s handy.

Marshmallow Icing

Of course, to watch such epic entertainment, you’ll want to bring snacks.  To get you started, here’s a yummy recipe for Chocolate Cupcakes with Marshmallow Icing,  They’re so good.  Decadent enough to wow a crowd, but surprisingly “healthy” enough to not feel guilty over … unlike reading a blog just to watch the author fall on her face.  You should feel guilty about that.  Though not guilty enough to stop reading.  I need readers any way I can get them.  Besides spam – I don’t want robot readers cruising my site for link placement.  Blah.

I got sidetracked.  As usual.  Back to the cupcakes.  And the writing.

This recipe was adapted from a Shape Magazine recipe.

Chocolate Cupcakes with Marshmallow Icing

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cupcakes

Serving Size: 1 cupcake with icing

Chocolate Cupcakes with Marshmallow Icing

Guilt-free homemade chocolate cupcakes topped with the most beautiful, light & delicious homemade marshmallow icing! Icing can also be used to top any store-bought or from-a-box cake, cupcakes, or pastries. It's also delicious by the spoonfuls. Just sayin'.

Ingredients

    Cupcakes:
  • 3/4 c. All-Purpose Flour
  • 1/3 c. Unsweetened Cocoa Powder
  • 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 tbsp Butter, softened
  • 1/2 c. Dark Brown Sugar
  • 1/4 c. Sugar
  • 2 Eggs
  • 3 tbsp Strongly Brewed Coffee or Espresso
  • 1 tsp Vanilla
  • 1/2 c. Buttermilk (see Notes below for homemade recipe)
  • Marshmallow Icing:
  • 1/2 c. Sugar
  • 1/4 c. Water
  • 1 Egg White
  • 1/2 tsp Vanilla
  • Pinch of Salt
  • Sprinkles (optional)

Instructions

    Cupcakes:
  1. Preheat oven to 350°. Link 12 cupcake tins with liners or prepare with butter & flour (my preferred method).
  2. Combine flour, cocoa, baking powder & soda, and salt in a large mixing blowl. Whisk lightly to mix evenly. Set aside.
  3. In a different large bowl, beat butter and sugars together until fluffy. Add eggs, one at a time, coffee, and vanilla; beating well after each addition. Beat until smooth. Alternate adding flour mixture & buttermilk, beating after each addition, until batter is smooth (it will be a little on the runny side).
  4. Fill each cupcake tin 2/3 full and bake for 20 mins or until a toothpick inserted into the center comes out clean. Allow baked cupcakes to cool in the tins for 1 minute, then remove & cool completely on a wire rack before frosting.
  5. Marshmallow Icing:
  6. Combine sugar & water in a small saucepan on the stove and dissolve over medium heat, stirring constantly, for about 3 minutes. Set aside.
  7. Beat egg white (NO yolk can be present for this to work), vanilla, & salt in a large bowl with an electic mixer until soft peaks form (it helps to start on low & gradually increase the speed, beat on high for a few minutes, or until soft peaks form). Slowly add sugar syrup & continue to beat until stiff peaks form and the mixture is glossy; about 7 minutes.
  8. Frost cupcakes just before serving (to get the beauitiful layered look pictured, put icing into a piping bag with a 1/2 inch opening). Top with sprinkles or your topping(s) of choice & enjoy!

Notes

Homemade Buttermilk: Combine 1/2 c. (- 1/2 tbsp) Regular Milk + 1/2 tbsp Vinegar into a small bowl & allow to sit for 1 hour. Use as directed.

http://fromfoodiewithlove.com/chocolate-cupcakes-with-homemade-marshmallow-icing/

This post may contain link(s) to affiliate(s). See my disclosure policy for more information.

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