Marshmallow Frosted Mango Cupcakes

Today is the first day is Spring! The sun shone this morning, birds are chirping in the garden, people are outside mowing their lawns and I was inspired to create a cupcake that celebrates the passing of Winter. So here are my gluten free Marshmallow Frosted Mango Cupcakes.

HM Marshmallow Frosted Mango Cupcakes
Utterly delicious and gluten free Marshmallow Frosted Mango Cupcakes.

The lovely Sarah at Heavenly Marshmallows had sent me a selection of her homemade, artisan marshmallows. Amongst the selection were nine that are mango and passionfruit flavour. I knew I wanted to somehow include these in a bake.

The mango and passionfruit marshmallows are gluten free and as you all know how much I love sharing, I decided to make a gluten free cupcake, with mango in the cake batter.

Yep – I love a challenge.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes so beautiful and utterly delicious.

As if making gluten free cupcakes was not a big enough challenge, I also wanted to incorporate the delicious mango and passionfruit marshmallows into the frosting. I had seen lots of different marshmallow frosting’s on Pinterest and after reading through a few different recipes, as usual, decided to come up with something of my own.

Thank you to Pinterest – without it I probably would have never tried this frosting.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes could you tell the difference?

For these Marshmallow Frosted Mango Cupcakes I decided to make two cake batters. The first was gluten free and can be seen in the photos on the yellow background, the cupcake wrappers are yellow floral, perfect for Spring.

The second batch are in the orange wrappers and are made using plain flour, that is NOT gluten free. As no one in our home is gluten intolerant, my wonderful family were to serve as ‘taste testers’, in a blind taste testing!!

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes you can see the pieces of mango in the cupcake.

Each batch of cake batter had some mango added to it. As I didn’t have any fresh mango, I used mango from a pot in juice. I mashed up the mango with a fork and added it to the cake batter. I was thrilled that in both bakes, the mango stayed evenly distributed throughout the cooked cupcake.

So that was the cupcakes made. I’d successfully made gluten free cupcakes, with a good texture.

Now onto the frosting. Which wasn’t as daunting as I’d imagined. The hardest part was saying goodbye to each of the 9 mango and passionfruit marshmallows as I put them in a heatproof bowl, over a double boiler.

This dreamy marshmallow frosting is effectively buttercream, with melted marshmallows added to it. Yes, there’s a bit more to it than that, but it is no more difficult than making a chocolate ganache, that is then whipped and piped.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes the dreamy frosting is lighter than buttercream.

For some reason I’d imagined the marshmallow frosting to be a bit like marshmallow fluff. Very sticky, sweet, frosting that I’d probably have enough of halfway through eating the cupcake.

I couldn’t have been more wrong!!

This marshmallow frosting is the stuff of dreams, where fairies and unicorns live and rain falls like glittery sprinkles. Just took myself off into my dream world there 😉. It truly is amazing. The melted marshmallows lighten the buttercream frosting, giving it a mallow, sponginess, that doesn’t set hard and melts, almost like sherbet on your tongue.

Buttercream would have been delicious piped onto these cupcakes. Heavenly Marshmallows takes it to a completely different level. Utterly divine marshmallow frosting.

Recipe: Makes 12 Marshmallow Frosted Mango Cupcakes

Note: These cupcakes can be made NOT gluten free, just substitute wheat flour for the gluten free flour. Method and cooking times are exactly the same.

For the Mango Cupcakes

100g/4oz Unsalted Butter-at room temperature

100g/4oz Caster Sugar

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Gluten Free White Flour – I use Doves Farm

1tsp Baking Powder – Waitrose Cooks’ Homebaking baking powder as it is gluten free – check yours not all brands are gluten free.

Small pinch of salt

75g/3oz Fresh or Tinned Mango – any juice strained off and mango mashed with a fork.

For the Marshmallow Frosting

Heavenly Marshmallows Mango and Passionfruit flavour marshmallows – see not at bottom of post Art of Mallow

1tbsp Glycerine

300g/11oz Icing Sugar – sifted

150g/6oz Unsalted Butter – very soft

3tsp Boiling Water

Gluten Free Sprinkles

To make the mango cupcakes preheat the oven to 165/150 fan, gas mark 2-3.

  • Add the caster sugar,vanilla and butter into a medium sized bowl and whisk/beat together until pale and creamy.
  • Sift in the gluten free flour, baking powder and salt.
  • Add 2 eggs.
  • Whisk/beat until all the ingredients have come together and the batter is smooth.
  • Always take care to not over mix the cake batter.
  • Add the mashed mango and fold into the cake batter.
  • Place 12 cupcake cases into a cupcake tin.
  • Spoon the cupcake mixture evenly into the cupcake cases.
HM Marshmallow Frosted Mango Cupcakes
Mango Cupcakes ready for the oven.
  • Bake in the middle of the oven for 25-30 minutes. The low slow cooking will ensure flat tops, perfect for frosting.
  • The cupcakes are cooked when they are golden brown and spring back from a light touch.
  • Once cooked remove the cupcakes from the oven.
  • Allow to cool for 5 minutes in the tin.
  • Remove the cupcakes from the tin and place on a cooling rack to cool completely.
HM Marshmallow Frosted Mango Cupcakes
Gluten Free Cupcakes cooling on the rack.

To make the marshmallow frosting

  •  Place the marshmallows into a heatproof bowl and place over a saucepan of barely simmering water.
HM Marshmallow Frosted Mango Cupcakes
Mango and Passionfruit Marshmallows starting to melt.
  • As the marshmallows melt it is important to keep stirring continuously.
  • Once melted remove the bowl from the saucepan and set to one side to cool.
HM Marshmallow Frosted Mango Cupcakes
Heavenly Melted Marshmallows!
  • Whilst the melted marshmallows are cooling make the buttercream.
  • Add the softened butter and boiling water into the bowl of sifted icing sugar.
  • Whisk on a high speed until light and creamy.
  • Add the glycerine and whisk into the buttercream.
  • Pour the warm melted marshmallows into the buttercream, whilst the whisk is still mixing.
  • Continue mixing on a medium speed for 5 minutes.
  • You will have the lightest frosting to pipe onto your cakes.
HM Marshmallow Frosted Mango Cupcakes
Light, creamy, marshmallow frosting.
  • Fit a large piping bag with a large star tip – I used Wilton #1M
  • Place the bag inside a sturdy jug or glass, folding back the sides of the bag.
  • Fill the bag with the marshmallow frosting.
  • Pipe swirls (like ice cream in cones) or roses see here.
  • Sprinkle over the topping of your choice.
HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes here piped as swirls the frosting is very versatile.

These Marshmallow Frosted Mango Cupcakes are completely delicious and in a blind taste test the gluten free cupcakes tasted exactly the same as the regular ones!! Nobody could tell the difference and happily ate both cupcakes.

One part that was declared “exceptional” was the marshmallow frosting. This is something that I will definitely be making again. The taste and unbelievable texture is most definitely worth the extra step!

Heavenly Marshmallows  certainly live up to their name. Made with natural ingredients and flavourings and no artificial colours, they truly are unlike any other marshmallow I have ever tasted. Within the selection were: mint chocolate, chocolate, liquorice (which I don’t like – but tasted some of hubby’s and it was so subtle, I’d have happily finished it), lemon meringue, vanilla and the mango/passionfruit flavour.

My personal favourite was the lemon meringue, ooh I would love to top cupcakes with this one. It had an almost sherbet like flavour which I loved and it is unashamedly lemon, completely my type of delicious.

What surprised me was the melt-in-the-mouth texture. All flavours were delicious with the texture adding a massive bonus. These marshmallows are truly artisan, without preservatives and with some flavours being gluten free, I’d say they would be my perfect treat. If you know someone this Easter who doesn’t like, or can’t eat chocolate these Heavenly Marshmallows would make a wonderful gift.

Do you find it hard to buy an alternative to chocolate eggs at Easter?

If you enjoyed these Marshmallow Frosted Mango Cupcakes I think you’ll love these too:

Raspberry Ripple Almond Cupcakes  

Smartie Raspberry Ripple Almond Cupcakes
Raspberry Ripple Almond Cupcakes.

Springtime Vanilla Cupcakes

HM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

If you make these, or indeed any of my recipes, please post a photo, if you are able, on Twitter or Instagram and tag me in. I love seeing your makes and bakes.

Wishing you all a very happy Spring.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Heavenly Marshmallows  provided me with the marshmallows for this recipe. All content, photographs and recipes are my own. Please see my Disclosure Policy.

Note: unfortunately Heavenly allows are no longer trading.

I suggest Art of Mallow as a suitable replacement.

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Nutella Hazelnut Covered Chocolate Marble Cake

Hi there, I hope there is something in your day today that makes you smile.  I’m definitely smiling because I’ve made this luscious, moist Nutella Hazelnut Covered Chocolate Marble Cake. Chocolate and vanilla sponge swirled together, baked and then topped with a generous slather of Nutella and whole, toasted hazelnuts.

Nutella and Hazelnut covered, light and moist, Chocolate Marble Cake.
Nutella Hazelnut Covered Chocolate Marble Cake.

Yep I’m back to baking, after being out of action for a few weeks with horrid Migraines, see here. Frustrating, painful and boring, however today I did it.  I finally got to remake the cake that I teased you about  and as Nutella has been on special offer, I won’t get blasted by the children, for depleting their Nutella supply.

Chocolate and Vanilla Cake Swirled together. Seriously luscious!
Nutella Hazelnut Covered Chocolate Marble Cake  

I should mention, given the number of times I’ve mentioned Nutella, that this is not a paid promotion.  It’s just Nutella is such an easy frosting for a cake and this particular combo is especially yummy.

Because I like to be honest, I’ll admit to eating a slice of this cake for lunch, three days in a row. It really is that tempting.

FF Nutella Hazelnut Covered Chocolate Marble Cake
Nutella Hazelnut Covered Chocolate Marble Cake

Recipe :  Nutella Hazelnut Covered Chocolate Marble Cake serves 8-10

12oz/350g  White Caster Sugar

12oz/350g  Unsalted Butter – room temperature

1/4tsp Sea Salt – I use Maldon

2tsp  Vanilla Extract I use Nielsen-Massey

6  Large Eggs – pref free range

240mls/8fl oz  Buttermilk

12oz/350g  White Self Raising Flour

3oz/75g  Cocoa Powder – I use Callebaut

5-6  Heaped Tablespoons of Nutella

4oz/100g  Blanched Hazelnuts

Method: Preheat the oven to 170C/150C fan, gas mark 2, 300F

  • First of all grease thoroughly with butter a 9 inch/22.5cm springform cake pan and line the base with baking parchment.
  • Add the butter, sugar and salt to a large bowl and cream together using an electric whisk (or stand mixer with paddle attachment). This actually takes a good 5 mins to get a really pale, light and fluffy mixture (so unless you want a thorough workout I don’t suggest you do this by hand!).
Pale and fluffy!!
Pale and fluffy!!
  • Next add the vanilla extract, and 1 egg. Whisk until combined.  While continuing to whisk gradually add the rest of the eggs, slowly, one at a time, until they have all been added.  If it looks like your mixture is going to curdle add one tablespoon of Self Raising Flour and the mixture will come back together.
  • All eggs added and no curdling - I added a tablespoon of flour, just in case!!!

All eggs added and no curdling – I added a tablespoon of flour, just in case!

  • Add the remaining  flour and partly fold in. Now add the buttermilk (it’s worth giving the container a good shake, as the buttermilk can settle).  Complete the mixing, by folding in the part blended flour mixture and the buttercream.  Watch in amazement as the batter takes on a mousse like consistency.
This St Ivel buttermilk is the only one I could find!
This St Ivel buttermilk is the only one I could find!
A lovely mousse type batter, that is really light and airy - and easy to stir!!
A lovely mousse type batter, that is really light and airy – and easy to stir!!

If my batter looks a bit pinky/orange, it’s  because the eggs that I used had very orange yolks.

  • In a separate bowl (I suggest that you use a larger one than I did) add the cocoa powder.
  • Place half of your vanilla cake batter on top of the cocoa and whisk until blended. I did try mixing by hand, but it was hopeless as the bowl was too small!
Cocoa.
Cocoa.
Place half the batter mixture on top.
Place half the batter mixture on top.
And whisk!!!
And whisk!!!
  • Spoon in large dollops of the chocolate cake batter.
  • Follow with vanilla cake batter dropped in between the chocolate.
  • Now add chocolate batter on top of the vanilla.
  • Likewise repeat with vanilla and then chocolate batter until it is all in the cake tin.
First I dolloped chocolate cake batter.
First I dolloped chocolate cake batter.
Then I added vanilla..,
Then I added vanilla..,
Finishing with the rest of the chocolate.
Finishing with the rest of the chocolate.
  • Using a butter knife swirl the two batters together.  What you’re aiming for is a rippled effect. Since there is no precision to this method, swirl a few times, but not so many that the result is both cake batters completely mixed together.
Swirling finished, now level off the cake top.
Swirling finished, now level off the cake top.
  • Place the cake in the preheated oven and bake for an hour.  The cake is cooked when it is firm to touch and does not wobble underneath the set top. Also an  inserted skewer will come out clean.
  • As soon as the cake is cooked remove from the oven.
  • Place the cooked cake, still in it’s tin onto a baking rack and leave to cool, for 15 minutes.
  • After 15 minuntes  unclip the springform tin and remove the tin, leaving the cake on the tin base to cool.
Don't worry if there are a few cracks on the top. These will close as the cake cools.
Don’t worry if there are a few cracks on the top. These will close as the cake cools.
  • While the cake is cooling, lightly toast the hazelnuts.
  • Place the hazelnuts into a dry frying pan and toast over a high heat for approximately 5 minutes.  Toasting the hazelnuts brings out the wonderful oils and flavour. As soon as the hazelnuts are toasted remove from the pan and place in a bowl to cool.
Toast the hazelnuts in a dry pan over a high heat.
Toast the hazelnuts in a dry pan over a high heat.
Once toasted the hazelnuts turn a gorgeous golden colour.
Once toasted the hazelnuts turn a gorgeous golden colour.

As I mentioned, any cracks in the top of the cake will close on cooling, but don’t worry, the top is going to be covered in Nutella.

Place the cake on a cake stand/board or plate.  Place 5-6 tablespoons of Nutella on to the top of the cake.  Spread the Nutella over the top of the cake right up to the edge. An off set spatula is ideal for spreading.

Sorry, you do have to spread the Nutella as it doesn't set.
Sorry, you do have to spread the Nutella as it doesn’t set.
Nutella is so easy to spread!
Nutella is so easy to spread!
Oooh scrummy, this Nutella covered cake looks ready to eat - but we can add a final touch!
Oooh scrummy, this Nutella covered cake looks ready to eat – but we can add a final touch!

Time to get creative with the toasted hazelnuts. You can place them randomly or in a pattern on top of the Nutella.  Once finished you finally have a Nutella Hazelnut Covered Chocolate Marble Cake.

Nutella and Hazelnut Covered Chocolate Marble Cake.
Nutella Hazelnut Covered Chocolate Marble Cake.

So scrumptious looking and the perfect cake for sharing.  Also the Nutella doesn’t set so invite a friend/neighbour round, or the whole family and pop the kettle on. This cake is ready for slicing, so enjoy.

Store in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Nutella Hazelnut Covered Chocolate Marble Cake you may also like these:

Vanilla Sponge Cake

FF Nutella Hazelnut Covered Chocolate Marble Cake
Victoria Sponge Cake

Malted Marbled Chocolate Cake

FF Nutella Hazelnut Covered Chocolate Marble Cake
Malted Marbled Chocolate Cake

Maltesers Popping Candy Cupcakes

FF Nutella Hazelnut Covered Chocolate Marble Cake
Maltesers Popping Candy Cupcakes

While it is nice to bake a cake, just to have in the cupboard. So that family members can cut a slice and enjoy with a cup of tea, there are other reasons to bake. For example, to give as a gift to a new family, or take round to welcome new neighbours. If you think bout it there are plenty of reasons to bake and share cake. Since an unexpected gift has a Double feel good factor. Not only do the recipients receive a delicious gift, they also know that they’ve been thought about. What other reason do we need that that?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

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