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

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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Lemon Blueberry Bundt Cake

It is Monday and although the sun is shining, a cold wind is whipping through the air. This beautiful Lemon Blueberry Bundt Cake was made to cheer us all up on chilly days.

Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake such a sunny colour and delicious flavour.

I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakes are one of my favourite recipes.

This time however, I wanted to make a Bundt cake and actually mix the blueberries into the cake batter, breaking them up as they were whisked in. Of course I saved a few whole blueberries, to put in the batter and bake into little pods of jam within the cake.

What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. With plenty of fresh lemon zest added this Lemon Blueberry Bundt Cake delivers moist, flavourful, cake perfection, in every bite!

LemonBlueberry Bundt Cake NW
Lemon Blueberry Bundt Cake every bite is utterly delicious.

After baking the beautiful Flower Vanilla Bundt Cake for little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Ware and set about creating the recipe.

I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. The lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!

Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake after one slice you’ll be coming back for more!

Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.

With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker!

That doesn’t mean you can’t choose to decorate them though! This is the first Bundt cake that I have fully glazed with a thicker icing. My Glazed Lemon Bundt Cake is fully glazed, with a thinner, lighter icing – still completely delicious.

I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. What I hadn’t envisaged was the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!

We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!

Let’s get on with making this cake!

Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

2 Lemons – Zested and Juiced

300g/11oz Fresh Blueberries

250g/9oz Plain White Flour

2.5tsp Baking Powder

1/4tsp Salt

Cake release spray – I use Wilton’s or extra butter & flour for preparing your Bundt tin

450g/1lb Icing sugar

Optional – Yellow Gel Food Colouring I use Wilton food colouring gel

Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.

Method: Preheat the oven to 165C/150C fan

  • Into a large bowl add the sugar, butter and vanilla extract.
  • Whisk or beat until pale and fluffy – approx 5 minutes
  • Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
  • Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
  • Repeat the last step.
  • Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.
Lemon Blueberry Bundt Cake NW
The cake batter should be smooth with broken up blueberries throughout.
  • Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.
Lemon Blueberry Bundt Cake NW
My Blossom Bundt Tin prepared with cake release spray.
  • Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
  • Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.
Lemon Blueberry Bundt Cake NW
Press the remaining third of the blueberries into the top of the cake.
  • Place the Bundt tin into the middle of the preheated oven.
  • Bake for 1 hour, or until an inserted wooden skewer comes out clean.
  • Once cooked remove the cake from the oven.
Lemon Blueberry Bundt Cake NW
Allow the Lemon Blueberry Bundt Cake to cool in it’s tin for 10 minutes.
Lemon Blueberry Bundt Cake NW
After 10 minutes turn the Lemon Blueberry Bundt Cake out onto a cooling rack.

See how beautiful this cake is?

A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.

To Glaze the Bundt Cake

  • Ensure the cake is completely cold before icing.
  • Sift the icing sugar into a large bowl.
  • Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
  • Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
  • Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.
Lemon Blueberry Bundt Cake NW
Yellow, lemon flavoured, thick icing.
Lemon Blueberry Bundt Cake NW
Carefully spoon the thick, lemon icing over the cake.
  • Starting at the top of the cake, spoon over the thick icing evenly.
  • Allow gravity to work and let the icing slowly drip down the cake.
  • Fill in gaps with more icing until the whole cake is completely covered.
  • I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
  • As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
  • Add any further decorations whilst the icing is still slightly wet.
  • Set the cake aside to dry.
  • Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.
Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake covered in a delicious lemon glaze.

This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!

It may sound silly, but looking at this cake makes me smile. In some ways it is a reflection of my personality, sunny whatever the weather.

I really hope I have inspired you to make this cake. Please send me a photo on Twtter/Instagram I absolutely love seeing your cakes and bakes?

Have fun whilst you are baking and if you feel a little blue just take a look at this cake. Spring is on its way and with it, warmer weather and more sunshine – hopefully!

If you enjoyed making this Lemon Blueberry Bundt Cake and have been bitten by the ‘Bundt Bug’ here are some other recipes for you to make and enjoy:

Chocolate Fudge Bundt Cake 

NW Chocolate Fudge Bundt Cake
The Crispearls give this moist Chocolate Fudge Bundt Cake a crunchy topping.

Lime Coconut Blossom Bundt Cake

NW Coconut Lime Blossom Bundt
Coconut Lime Blosson Bundt deliciously pretty.

Florrie’s Flower Vanilla Bundt Cake 

Florrie's Flower Vanilla Bundt Cake
Flower Vanilla Bundt Cake perfect for celebrating the safe arrival of a baby girl.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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Spring Has Sprung

Hi everyone, Spring Has Sprung finally. The Daffodils are filling gardens and hedgerows with sunshine, even on the dullest, chilliest days. Newborn lambs are gambolling about in the fields, snow white and bleating for their mummies.

Mmmm this Daffodil looks tasty?
Mmmm this Daffodil looks tasty?

 

Spring is truly the Season of hope. Winter’s icy claws fight with the rising sun, whose warmth and light is needed more than we’d remembered.

The noisy chattering of Sparrows, in their happy little communities, only broken through by the song of a Blackbird. Morning truly has broken when you hear Blackbirds singing.

Spring, with it’s promise of new life. Blossom refusing to obey the flat grey clouds, springs from the trees, once spent, will create Natures greatest show of confetti. Pink and white petals, flutter down, covering the ground like colourful snow.

Gazing up through last years Cherry Blossom.
Gazing up through last years Cherry Blossom in our garden.

 

Winter is behind and the long, scorching days of Summer lay ahead. Treasure every day. Each new bud that turns stark landscapes to vibrant green.

Yes Spring for me is truly the season of Hope. Easter, a prominent reminder, that what was dead, can indeed break the shackles of darkness and live again. Christ who gave His all on the Cross, the ultimate reminder, that when He arose from Death to Life, that we too, can have new life in Him.

An empty cross - a reminder that Jesus died for us all. He did not remain in death, but arose on the third day, breaking sin's curse and making a way to set us free.
An empty cross – a reminder that Jesus died for us all. He did not remain in death, but arose on the third day, breaking sin’s curse and making a way to set us free.

 

Yes Spring Has Sprung, grab hold of the Hope and New Life it offers. Take delight in the sounds of new birth. For One is crying out louder than all others “Come unto me, you weary and heavy laden and I shall give you rest?”.

What does Spring hold for you?

Sammie x

All photos from Pinterest – see my boards @sammiefeasting for details.

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