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.
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.
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.
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!!
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.
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
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.
- 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.
To make the marshmallow frosting
- Place the marshmallows into a heatproof bowl and place over a saucepan of barely simmering water.
- 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.
- 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.
- 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.
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:
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.
Note: unfortunately Heavenly allows are no longer trading.
I suggest Art of Mallow as a suitable replacement.Share This