Tuesday, April 3, 2012

Banish The Blues

My failproof way to get through a Monday is by baking. Either I get up crazy early and make some muffins or I count down the hours until I can get home and start crack-a-lackin' in the kitchen.

Yesterday I found myself Googling rainbow cupcakes. I've made them before and they are fabulous. But I decided to try something a little different this time.

We've all heard of marshmallow icing and marshmallow fondant but have you ever thought to just add plain marshmallows as a topping. I didn't until yesterday and the result was amazing. You know how good a marshmallow is when you roast it over a fire, imagine that gooey warmness all over a cupcake. Mmmm, happy place.

If you wanna try it, all you have to do is take out your cupcakes about 5 minutes before they're ready and place a marshmallow on top of them. After a minute take them out and use the back of the spoon to press them down so they cover the entire cupcake. This is when they can be a bit sticky so I suggest rather using a silicone spatula or add some flour to your spoon.

Let them cook for the remainder of the time. Then take them out and cool. Once cool, enjoy the happiness!


  1. My sister makes the rainbow cake. Looks so impressive and tastes yummy! :) These look divine.

  2. this post has just made me think of the BEST MUFFINS I had about 3 years ago...i am off to the kitchen now!

    inspirational stuff...keep the faith ;)

  3. Any chance of a mash-up between the 2?

  4. Would it be possible to do this with banana bread do you think (minus the frosting of course)?

    1. I'm not sure...it depends on the colour of your banana bread I guess. If it's light enough to dye to might work. But it's a different type of batter compared to cupcakes so the layering of each colour might not be as successful. But if you try, please let me know!

    2. since i no longer party in my old age (and love trying exciting and different things)i will spend the weekend at home and possibly give it a bash. Though as you say the colour could be an issue and though wikipedia says (funnily enough, as I was just thinking that) peroxide can be used to bleach food ;) http://en.wikipedia.org/wiki/Flour_bleaching_agent

      One thing, for the banana bread? Rainbow Butter? Rainbow low fat margarine (i'm watching my thighs)? Any ideas?

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